- Dish type
This warm milky drink, tastes a little like a spiced pumpkin latte, only it has no caffeine in it. It's delicious and will warm the cockles of your heart. Perfect for the cold winter months.
161 people made this
- 250g pumpkin puree
- 1 litre milk
- 4 tablespoons caster sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Combine pumpkin puree, milk, sugar, cinnamon and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.
Reviews & ratingsAverage global rating:(197)
Reviews in English (148)
very nice, wished id had a frother, great for cold nights-09 Jan 2014
by Sarah Jo
My kids and I loved this. Loved. I will admit, I did add coffee to mine, but the kids drank theirs as is and asked for the rest of what was left in the saucepan. A+ drink.-18 May 2009
Tasty! My kids were really excited to drink this. It's smooth and tastes like a blended slice of pumpkin pie! One thing I noticed- my cinnamon didn't mix in very well, since I just added it to the saucepan. Next time, I will mix the cinnamon in with the pumpkin puree first, then add it to the milk.-28 Oct 2011
- 2 eggs, lightly beaten
- 1 (12 fluid ounce) can evaporated milk
- 1 (15 ounce) can pumpkin puree
- ¾ cup white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 ½ teaspoons ground cloves
- 1 (9 inch) unbaked pie crust
Preheat oven to 450 degrees F (230 degrees C).
In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.
Pumpkin Spice Latte Cake
Preheat the oven to 350°F degrees. Line 3 6’ cake pans or 2 8’ cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside.
In a medium bowl- combine all-purpose flour, baking soda, baking powder, pumpkin pie spice, salt and whisk to combine. Set aside
In a stand mixer fitted with a paddle attachment- combine oil, granulated sugar, light brown sugar, pumpkin puree and vanilla extract and mix until combined.
Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add sweetened condensed milk and mix on medium speed until combined.
Add dry ingredients to wet ingredients and mix on medium for 30 seconds- careful to not overmix the batter. Stop the mixer when a few ribbons of flour are visible and finish folding the batter with a spatula.
Evenly distribute the cake batter into each prepared cake pan and bake for 35-40 min. Check cakes at 32-35 minutes by inserting a toothpick in the center. If it comes out clean- cakes are done!
Place on a cooling rack for 20 minutes in the pan before turning the cake pan upside down to release the cake to completely cool.
Prepare the espresso buttercream
In a bowl of a stand mixer fitted with a paddle attachment- beat softened butter on medium-medium high speed for 3-5 minutes or until light and creamy.
Dissolve instant coffee in hot water- set aside.
Add pinch of salt, sweetened condensed milk, instant coffee to the butter and combine on medium speed for 2-3 minutes or until combined.
Add sifted confectioners sugar 1 cup at a time and mix on medium speed until frosting comes together and is light and airy and spreadable.
Decorate the cake in your own way! We added crushed chocolate covered espresso beans and a Pumpkin Butter Puree on top of the cake.
What is Pumpkin Spice?
Pumpkin spice is a mix of spices used in American cuisine for making pumpkin pies. It’s available under the name pumpkin pie spice too. The usual ingredients are cinnamon, cloves, nutmeg and ginger. Spices are usually powdered, because their initial use was for cooking, rather than making drinks. However, you can use a blend of whole spices, preferably crushed using mortar and pestle. Crushing fresh spices will give a more intense flavor.
Is pumpkin spice actually made of pumpkin?
If you never had a chance to try it, don’t let the name fool you. This mix does not contain any pumpkins. Therefore, to satisfy the autumn pumpkin cravings, you will need to add a pumpkin note too. However, the Pumpkin Spice Latte usually does contain pumpkin puree.
Pumpkin Pie Spice Alternatives
If you don’t want to use pre-made pumpkin spice blend, or it’s not available where you live, you can easily make your own. Pumpkin spice is a mix of ground cinnamon, nutmeg, cloves, and ginger, and it’s very easy to make it from a scratch. Use a teaspoon of ground ginger, a teaspoon ground nutmeg, 2/3 teaspoon of ground cloves and 4 – 4 ½ teaspoons of ground cinnamon. Substitute one teaspoon of cinnamon with one teaspoon of allspice. Mix them well and place them in an airtight container for future use.
Is Pumpkin Good for Breastfeeding?
Before you head straight to the recipes, we should absolutely address the important question for this post, does pumpkin increase breastmilk?
Let’s look at some data from reputable sources to see what we can find out about pumpkin being good for breastfeeding.
According to Kidspot.com.au, folate and vitamins are an essential part of a breastfeeding mom’s diet. Pumpkin happens to be rich in Vitamin A, along with dark green and yellow vegetables such as carrots and broccoli.
Maybe the next lactation recipe round-up should feature carrot? Hmmm…
Does Pumpkin Increase Milk Supply?
Not only are pumpkins a unique and adorable vegetable that bring millions of us joy, memories and fun during the Autumn season, they may also have some pretty remarkable effects on a nursing mother’s milk production.
As seen in the digestible.com, a blog by San Fransisco State University’s Nutrition and Dietetics program – pumpkin has been linked to increasing milk supply in some nursing mothers.
There you have it mama, pumpkin does seem to increase milk supply for some, now you have even more of an excuse to indulge in this season’s staple!
Buttermilk Pumpkin Waffles
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An easy recipe for buttermilk pumpkin waffles. These buttermilk waffles are crisp on the outside and loaded with fall flavor! Great for Sunday breakfast!
Next level breakfast right here.
We’re talking about the most delicious, fluffy spiced pumpkin waffles you’ve ever had. This is what the weekends are all about. While you take a back seat on life and just let these buttery waffles guide the way. A generous pat of butter and real maple syrup just cascading off the sides. If we are anything alike, you certainly don’t need a lot of convincing when it comes to pumpkin-anything but these waffles? Can we just say that they are re-donkulous.
Sunday mornings in this house are all about leisure if/when possible. Between the hustle and bustle of the week it’s important to take out a little time for yourself. You know, an extra cup of coffee while you’ve got your favorite morning Spotify playlist on in the background, just enjoying the last few minutes of zen time before the chaos hits. Or just allowing yourself to let your mind wander while you whip up a quick batch of the fluffiest whole wheat pancakes because you’re one of those people that finds the art of cooking to be soothing.
When the weather starts to turn cold and gloomy, these pumpkin waffles almost always make an appearance in our home.
I realized the other day that though we make waffles on the regular here, i’ve never really shared a waffle recipe with you.
When we first got married, I purchased a super cheap $10 waffle iron from Macy’s on Black Friday. The thing made some pretty, shall we say, interesting looking waffles. Something was seriously wrong with the heating element because the thing had horrible hotspots. But no matter. This was around the time when everybody and their mama was using store-bought brownie mix to make brownie waffles in the waffle iron. Seriously though. Have you tried it? ILYSB. Especially with a mound of vanilla ice cream on top and a sprinkle of sliced almonds for a little crunch. You make my LIFE.
Over the years, I managed to make that rickety waffle iron work because my love for waffles is just a bit ludicrious. But a few months back I finally caved and invested in a real, adult waffle maker. And man, never have I felt so guilty cheating on my other number 1 kitchen appliance, the electric pressure cooker.
Don’t make me choose which one I love more. It’s too hard.
Let’s talk pumpkin waffles. This is seriously my absolute favorite way to make waffles in the cooler months. Adding cinnamon, nutmeg, ginger, and vanilla all adds so much warmth to the weekend breakfast scene. These waffles are golden brown on the outside with crisp edges and tender centers. They’re fluffy and packed with so much autumn flavor in every bite.
My homemade waffle recipe is as simple as it gets. In a medium bowl we’ll combine all of the dry ingredients. A little flour, baking soda, baking powder, salt, brown sugar, cinnamon, ground ginger, and ground nutmeg. Give it a whisk.
In a large bowl we’ll whisk together three eggs, melted butter, buttermilk, pumpkin puree, and vanilla. Then it’s as simple as adding the dry ingredients to the wet ones and combining with a rubber spatula until *JUST* mixed. Keep in mind, the more you mix, the tougher the final product so don’t overwork that batter!
A couple things to keep in mind when making buttermilk pumpkin waffles:
- use butter. It just makes everything better.
- yes, buttermilk is necessary. And no, unfortunately milk + lemon/vinegar isn’t a good substitute! This recipe, for some reason, just doesn’t like homemade buttermilk. You’ll need the real stuff for this one. BUT BUT BUT, it does however work with regular milk/almond milk/ and coconut milk. So if you don’t have buttermilk but still want these waffles, sub it for regular milk. Keep in mind it will be missing a bit of that rich, buttermilk flavor though. But in a WAFFLE EMERGENCY, you can certainly use regular milk.
- cook the waffles low and slow. These pumpkin waffles require a little bit of extra waffle iron time. My trick is to set it on the lowest heat setting, let it go once. Check on them, and then let it go a second time. I find that this method really produces waffles that are nice and crispy on the outside while maintaining the moisture for softer, more tender centers.
- keep the oven preheated to 200ºF. There’s nothing worse than the cook getting cold waffles. Whamp. Take it from someone who’s had this happen, you want to transfer the waffles to a baking sheet and let them stay nice and warm in the oven. That way, everyone gets a piece of the warm waffle action!
Top your homemade waffles with maple syrup, whipped cream, or if you’re super fancy, maybe a little whipped honey butter?
And though this is certainly not the end of the work week, I wanted to make your midweek a little more bearable with the prospect of enjoying the fluffiest buttermilk pumpkin waffles on the weekend.
Grab the few ingredients you need and seriously, make this!
Sugar-Free Pumpkin Spice Cookies
The pumpkin spice cookies were the first treat to disappear.
- 2 cups almond flour
- 1 Tbsp. pumpkin spice
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup pumpkin puree
- ½ cup sugar-free maple syrup
- ½ cup organic coconut oil, melted
- 1 Tbsp. vanilla extract
- Preheat oven to 350˚F and line a baking sheet with parchment paper
- Blend all ingredients in a large mixing bowl
- Drop spoonfuls of batter onto a baking sheet, about 1–2 Tbsp. per scoop
- Bake 25–30 minutes
- Cool before serving
The most popular pumpkin spice recipe of the day, these cookies disappeared within 10 minutes of serving. We baked a few batches and found them to be a bit finicky—the first batch was crumbly, but the second batch came out well-set. If they fall apart, bake for another 3–5 minutes. In a worst-case scenario, use the crumble as a topping on fresh peaches or ice cream—yummmmmmm.
Health Benefits of Pumpkin
There truly are great health benefits that come from eating pumpkin – and this Pumpkin Spice Steamer drink uses real pumpkin. Pumpkin can be used in a lot of different recipes. My favorite pumpkin recipes are desserts, of course, but pumpkin is also very good in soups and casseroles. A couple of my favorite pumpkin recipes to make in the fall are Dinner in a Pumpkin and Pumpkin Cobbler. Pumpkin has a squash-like taste and texture, and adds a lot of flavor to recipes. It’s worth giving it a try to get the boost of vitamins and antioxidants pumpkin provides. Here are just a few of the health benefits of eating pumpkin:
Pumpkin Spice Milkshakes
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Who says milkshakes are only for summer? Not us! When you want a cool change from your favorite pumpkin spice latte, these fantastically autumnal treats are just the thing. In fact, they’re so good you should probably make a double batch. For an adult version, add a shot of bourbon to the blender before mixing. Just before you begin, make a half batch of Easy Whipped Cream.
Make-ahead note: Make up to 1 hour in advance, then freeze airtight warm slightly while stirring before serving.
For more cool milkshakes, check out our Chai Frozen Milkshakes, Stout Chocolate Malt, and Guinness Milkshake. And for more pumpkin treats, check out all the best of pumpkins on Chowhound.
- 1 Whirl together all ingredients (except the whipped cream) in a blender until smooth. Pour the shakes into 2 tall glasses.
- 2 Top each with Easy Whipped Cream and an additional sprinkling of nutmeg.
The Best Pumpkin Spice Latte Recipe Plus 5 Bonus Fall Drink Recipes
Subscribe to my free newsletter & get instant access to my FREE resource library to grab my free fall drink recipe booklet! PLUS, you’ll find bonus tutorials, coffee recipes, and brew guides that don’t get posted here on the blog!
- The fall season is upon us, which means it’s time for fall decor, fall leaves, and fall flavors.
- Pumpkin spice lattes are beloved by many around this time of year, and you can make my perfected recipe right at home.
- This recipe version uses only natural flavors to create the best-tasting pumpkin spice latte (and little to no guilt).
- For 5 more cozy fall drink recipes, you can grab my free fall drink recipe booklet right here on this post.
If you’re anything like me, all things fall make bring you so much joy. Whether it’s the cooler air or the warmer tones, all of it brings about such a wonderful familiarity that only comes around once a year. And one of the best parts of autumn is of course the fall flavors.
From chai and ginger to pecan and pumpkin, these nutty, warm flavors are something to look forward to all year round. Below, you’ll find my step-by-step guide to make one of my favorite fall drinks — the very famous pumpkin spice latte. I’ve perfected this recipe finally, and you’ll find only natural flavors in this cozy beverage (so no guilt necessary!).
For even MORE amazing fall recipes, I am sharing my Fall Drink Recipe Booklet with you for free. You’ll find the FREE PDF right here on my blog. From chai and pumpkin lattes varieties to even one addicting boozy coffee drink, you’ll want to grab these 5 bonus recipes to enjoy all throughout the season!
Using real pumpkin is always the best option.
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In keeping with working with natural flavors, it’s ideal to use pumpkin puree that doesn’t come from a can. This recipe from Inspired Taste provides a step-by-step tutorial in how to go about making pumpkin puree from scratch.
While homemade is the always ideal method, you can also use canned pumpkin puree. My pick is Farmer’s Market Foods Organic Pumpkin, which you can grab by following this link. It’s nice and creamy, and tastes absolutely perfect in this PSL recipe. (Note: I used the pumpkin pie mix instead of the organic pumpkin linked to here, which still worked well for this recipe).
Half & half or whole milk helps to create the right consistency.
To make this pumpkin spice latte, you’ll be making a creamy pumpkin mixture on the stovetop first. I suggest using organic half & half, but whole milk should also work fine. Half & half will have the right amount of fat to create a creamy texture, which is what you need for this latte.
If you want to try a vanilla pumpkin spice latte, you can grab my fall drink recipe booklet for FREE along with 4 more BONUS fall drink recipes. You can sign up for this FREEBIE at the bottom of this post!
You will need a cheesecloth or paint strainer bags to properly strain the pumpkin — this step is required.
The mixture that’ll you’ll make on the stove will need to be strained. This step is so essential, otherwise you’ll be left with a thick paste that will not dissolve in your latte — gross.
The best way to go about straining the pumpkin/milk mixture is to use a fine mesh filter. A cheesecloth works well for this part, but an even cheaper option is a paint strainer bag which you can grab here. Once strained through, you’ll set aside the strained liquid portion for your latte.
Store the extra pumpkin mixture liquid in the fridge for up to 3 days.
You’ll definitely have leftovers of the pumpkin liquid mixture that you just strained. You can put it in a jar or tupperware container in the fridge for about 3 days. I wouldn’t suggest keeping it much longer than that due to the fact that it’s made of cream.
To foam the milk, you don’t need a frother — just use a mason jar to shake it up!
The best part of this recipe is that you don’t even need a fancy milk frother to make this amazing pumpkin spice latte. While an electric frother or a steam wand on an espresso machine is ideal, you can get away with using a mason jar, a lid, and a microwave.
Simply pour about 1/2 3/4 cup of milk into the mason and screw on the lid and shake it vigorously for about 60 seconds. You’ll see that it starts to form tiny bubbles and the milk has pretty much doubled in volume. Next, remove the lid and place the milk in the microwave for about 30 seconds. Be sure to watch the jar in the microwave to see if it starts to rise too far and overflows. If after 30 seconds, the milk isn’t warm enough, go ahead and put it in for another 30 seconds.
And voila — it’s read to be poured into your choice coffee cup to be made into a lovely fall latte.
Make it an iced pumpkin spice latte by skipping the frothing step and adding ice.
If you’re more of an iced coffee person, go ahead and skip foaming the milk and just pour in cold milk over the espresso and pumpkin mixture. My only advice here would be to add the milk only AFTER you’ve already mixed the pumpkin mixture with the espresso, as you want that to dissolve well.
Add a few cold brew coffee ice cubes (or normal ice cubes work too), and there you have it — an iced pumpkin spice latte.