Pumpkin Spice Latte

October 26: National Pumpkin Day

One can of pumpkin puree = three recipes (first—pumpkin hummus, second—pumpkin pie spice rice krispies treats, and third—this pumpkin spice latte). All of these pumpkin recipes, plus the ones we have posted in the past, has made it necessary for us to add a “pumpkins” category to our Theme Menus.

Although Highlander has cut down his spending on and drinking Starbuck’s coffees and has taken up tea, he likes to indulge once in a while on a latte-like libation. Starbuck’s pumpkin spice latte is so popular that it showed up on the menu a whole month before the fall season even started!

There are lots of artificial ingredients and flavors in the sugary Starbuck’s beverage. So we made a much healthier version at home with the leftover pumpkin puree we had from the two other recipes we made earlier.

For a fall favorite beverage, make this pumpkin spice latte to celebrate National Pumpkin Day!


(Adapted from Nutribullet)


  • 2 tablespoons canned pumpkin puree
  • 1/cup vanilla almond milk, sweetened or unsweetened
  • 1/cup coffee, black/strong, cooled (we used Kona coffee)
  • 1/teaspoon pumpkin pie spice
  • 2 tablespoons maple syrup
  • Optional toppings: whipped cream, ground cinnamon, ground nutmeg


In the container of a blender/mixer, combine the pumpkin puree, almond milk and coffee. Sprinkle in the pumpkin pie spice.

Add the maple syrup. Cover the container and blend until smooth. Pour into a glass or mug. Garnish with a swirl of whipped cream and sprinkles of ground cinnamon and/or nutmeg.


  • Use canned pumpkin puree and not canned pumpkin pie mix.
  • This is a thin drink; it is not thick like a smoothie.
  • Substitute almond milk for another favorite milk. If using unsweetened almond milk, add ¼ teaspoon vanilla.
  • Check out our new “Pumpkins” category under the Theme Menus tab on our blog.