This pumpkin spice iced latte is homemade with almond milk and real pumpkin, making it so much healthier than the Starbucks pumpkin spice latte. This recipe is dairy-free, refined sugar-free, and vegan! It has the best pumpkin pie flavor and is only 175 calories.
This latte can be made hot or cold, and it's perfect for a cozy fall day. For an extra treat, add some coconut whipped cream on top to make it super creamy.
For a great pairing, drink this latte with my vegan pumpkin banana bread recipe. They go together so well! I also love having this latte in the morning alongside my favorite breakfast ever-- cinnamon apple waffles.
Pumpkin Spice Latte Ingredients
All of the ingredients in this latte are so healthy for you! Forget the added sugars, fillers, and preservatives in the Starbucks latte. Everything in this drink is good for you and just as tasty!
- espresso: I used a blonde roast espresso for this recipe, but you can use a medium or dark roast, if you prefer. Use your favorite!
- unsweetened almond milk: All non-dairy milks work great in this latte, especially oat milk and almond milk. Use an unsweetened version so the latte doesn't become too sweet. (Read below for variations).
- pure maple syrup: This is the natural sweetener in the iced latte. It compliments the pumpkin flavor so well!
- 100% pure pumpkin puree: Be sure to use pure pumpkin, not pumpkin pie filling. Pure pumpkin has lots of nutrients and great flavor. It wouldn't be a pumpkin latte without this!
- pure vanilla extract: Vanilla brings out the sweet flavors in this latte.
- salt: A pinch of salt balances the taste.
How to Make An Iced Pumpkin Spice Latte
You can whip up this pumpkin spice latte in just 15 minutes or less. I've been making it nearly every day of September and it still hasn't gotten old! It only takes a few steps.
STEP 1: Brew espresso. Brew about 6 shots of espresso (¾ cup) or make fresh or instant coffee. Then set it in the fridge or freezer for about 15 minutes to cool. This ensures your espresso won't melt the ice and create a watered-down taste.
STEP 2: Blend ingredients. In a blender, add the almond milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Blend on high speed for about 30 seconds or until well combined.
STEP 3: Add ice and espresso to a mug. In a large 16-ounce mug, add ice cubes and then pour the chilled espresso over the ice.
STEP 4: Add pumpkin mixture. Pour the blended pumpkin mixture into the mug. Then stir to combine the pumpkin mixture with the espresso and ice.
STEP 5: Top with whipped cream. Add coconut whipped cream and additional pumpkin pie spice to the latte for extra flavor.
TIP: You don't have to stir the pumpkin mixture with the espresso if you'd prefer to have the latte blend naturally. It will slowly combine on its own over time. However, for the smoothest taste, stirring is recommended.
Substitutions in the Latte
Everyone likes their coffee a certain way, I know! There are some easy things you can change if you want to ensure this pumpkin spice latte is exactly what you're looking for.
- espresso - you can use coffee instead of espresso, or even cold brew concentrate! Whatever you prefer to use will work just fine in this latte. TIP: If you make fresh coffee or espresso, chilling it ensures you won't melt the ice immediately. We want to avoid that watered-down flavor!
- unsweetened almond milk - you can use any non-dairy milk for this latte, or cow's milk. I like using an unsweetened plant milk, but you can use a sweetened version if you prefer. You may want to omit the maple syrup or reduce the amount so it doesn't become overly sweet.
- pure pumpkin puree - I strongly recommend using pure pumpkin in this latte. However, you can use pumpkin pie filling if you want an extra-sweet "treat" latte. If you do this, I recommend omiting the maple syrup so it's not overpowering.
- pure maple syrup - you can use honey in place of maple syrup, but I will say the maple syrup really adds to the "fall" flavor.
- vanilla extract - try using maple extract instead of vanilla if you want an even sweeter flavor!
- coconut whipped cream - you may use real-dairy whipped cream, or leave it off completely if you want to make the pumpkin latte as healthy as possible.
Pumpkin Spice Latte Variations
Here are some additional tips to make the pumpkin spice latte to your liking.
- Sweet latte - If you like your coffee sweet, use 3-4 tablespoons maple syrup instead of 2.
- Less spice - ½ teaspoon might seem like a lot of pumpkin pie spice in a drink. If you don't want a strong spice flavor, reduce this to ¼ teaspoon.
- Milder flavor - If you want a creamy, milky latte and don't like a strong coffee taste, use ½ cup espresso and 1 cup milk.
- Hot vs. iced - While this is an iced pumpkin spice latte, you can make it hot, too. Don't chill the espresso and omit the ice, of course.
I recommend you enjoy the pumpkin latte immediately after making it for the best results and flavor. However, you can store it in the fridge for a few hours if necessary. Do not try to freeze the latte.
Yes! This latte is dairy-free and vegan.
I think so! This pumpkin latte is delicious. If you prefer to make it with whole milk, you may!
That's okay. If you don't have a blender, add the almond milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt into a jar with a lid. Then shake the ingredients for 2-3 minutes to ensure it's fully combined.
This recipe makes one 16-ounce iced latte.
Video: How to Make A Pumpkin Spice Iced Latte
More Recipes to Enjoy
For more healthy recipes, try these!
Pumpkin Spice Iced Latte
- ¾ cup espresso or coffee
- ¾ cup unsweetened almond milk (or preferred milk)
- 2 tablespoons pure pumpkin puree
- 2-3 tablespoons pure maple syrup for desired sweetness
- 1 teaspoon pure vanilla extract
- ½ teaspoon pumpkin pie spice
- pinch of salt
- coconut whipped cream
- pumpkin pie spice
- Brew around 6 shots espresso (¾ cup) or make fresh coffee. Set in the refridgerator or freezer to chill.¾ cup espresso or coffee
- In a blender, add the almond milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Blend on high speed for about 30 seconds or until well combined.¾ cup unsweetened almond milk, 2 tablespoons pure pumpkin puree, 2-3 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, ½ teaspoon pumpkin pie spice, pinch of salt
- Add ice cubes to a large mug. Pour the chilled espresso over the ice. Then, pour in the blended pumpkin mixture. Stir to combine.ice, ¾ cup espresso or coffee
- Top the latte with coconut whipped cream and extra pumpkin pie spice. Enjoy immediately.coconut whipped cream, pumpkin pie spice