Pumpkin Spice Latte

Pumpkin Spice Latte


  • 1 1/2 cups coffee
  • 1 1/2 cups milk
  • 3 tablespoons canned pumpkin
  • 2 tablespoons sugar or to taste (see note)
  • 3/4 teaspoon of pumpkin pie spice (see note)
  • 1 teaspoon of vanilla extract (see note)
  • whipped cream for garnish, if desired – see options and nutritional values, below.
  • cinnamon, pumpkin pie spice or nutmeg for dusting, optional


Combine milk & coffee in desired proportions with, pumpkin, spices, and sugar in a saucepan. Gently heat over medium-high heat, stirring, until steaming. Remove from heat; stir in vanilla or other preferred option (see notes).

Either top with whipped cream, fresh or frozen or whisk the latte until foamy – this is best done in a heavy cup, like a large Pyrex 2 measuring cup. Put the whisk in and holding the handle between palms, move hands back and forth very briskly, twirling the whisk. (Think of a Boy Scout starting a fire with two sticks.) To get any decent foam at all, whisk wildly and for several minutes.

Garnish simply with a little grate of nutmeg, a pinch of pumpkin pie spice or cinnamon.


  • As far as coffee & milk, use whatever proportion you prefer.
  • Nutritional values based on 2 tablespoons of sugar; I prefer 1 tablespoon, my son likes his sweeter and likes 2 tablespoons.
  • If desired forgo the vanilla and use or a teaspoon of brandy, spiced rum, etc.
  • Use commercial or Homemade Pumpkin Pie Spice.
  • Excess pumpkin may be portioned in ice-cube trays and frozen.

Keywords: Beverages, Coffee, Cream, Latte, milk, Pumpkin

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