Homemade Pumpkin Spice Latte (specialty edition!)

The calendar says we have a couple more weeks of summer, but we all know it’s truly fall. September is the best month, and we all just have to accept it.

A long time ago I also accepted that I like pumpkin spice lattes. Truthfully, you’re probably lying if you say you don’t. Add espresso to a pumpkin pie and serve it to me hot in a mug? Yes. Please.

If you’re reading this you’re either unashamedly about that #PSL life, shocked that I’m writing about them, or both. Either way, this recipe is gives you permission to drink your pumpkin spice lattes without shame and without regret.

Don’t expect this to taste as sweet or as standard as the ones you’re accustomed to. This version is subtle yet scrumptious, using only the finest ingredients. If we’re going to drink pumpkin spice lattes, we’re going to do it in a specialty way. One that does the espresso justice and isn’t too bad for your heart health either.

Putting this together is overwhelming simple, and most of the ingredients are likely already in your cupboard. You’ll want to start by gathering your standard pumpkin pie spices; cinnamon, ground ginger, ground nutmeg, and all spice.

If you’re like me you store your vanilla extract right next to your spices, so go ahead and grab that while you’re in there.

*bonus tip* Did you know it’s incredibly easy and astonishingly cheap to make your own vanilla extract? Put some vanilla beans in some vodka and let nature do its thing for about a year. It takes a while, but practically takes no effort. You’ll thank me in a year.

Moving from the cupboard to the fridge, reach in there and grab your maple syrup. If you’re a good Canadian you’ll have that 100% pure maple syrupy goodness. If you’re not, make sure to add it to your grocery list. Let Aunt Jemima stick to pancakes, you’ll want the real stuff for this.

While you’re at the store you can pick up our main ingredient - organic pumpkin puree. Please make an effort to find the good stuff. Your espresso deserves it.

Now that you’re home we can get to the fun (and tasty!) part. It’s no more difficult than getting an appropriately sized mason jar, emptying your can of pumpkin puree into the reusable jar and stirring to incorporate the rest!

Add each ingredient one at a time to taste, as your palette may favour something different than mine. Like it a little spicy? Add some more ground ginger. Prefer it to be a little more sweet? Be generous with your maple syrup.

When your puree is tasting like the inside of your grandma’s pumpkin pie, slap a labelled lid on it and store it in the fridge. A jar has never made it longer than a week in our house, but if you’re drinking slower than me I assume your puree should have a shelf life of at least a few weeks.

At this point you could simply eat the puree out of the jar like the adult-sized kid you really are, but I’d recommend actually making a pumpkin spice latte. Similar to when you put it all together, the ratio will likely depend on your preferred taste. I use about 2 tablespoons to my milk pitcher (this one’s my favourite!) for a 6oz drink. Your volume of milk and style of drink may vary. Add your puree to your milk pitcher before adding milk. Stir gently to incorporate after you add your milk and then start steaming!

Homemade Pumpkin Spice Latte!


- one can organic pumpkin puree
- 1 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp all spice
- 4 tbsp pure maple syrup
- vanilla extract

1. Empty your pumpkin puree into an appropriately sized mason jar, and add your dry spices one at a time tasting as you go to your preference. Throw a dash or two of vanilla extract in and stir.

2. Add your pure maple syrup one tablespoon at a time to your desired sweetness.

3. Label and date your reusable lid with a dry erase marker, and store your puree in the fridge until you’re ready to use it.

*To make a pumpkin spice latte, simply add ~2tbsp (depending on your volume of milk and style of drink) of your puree to your milk pitcher before adding milk. Then add your milk, stir gently to incorporate, and start steaming!

If you make a pumpkin spice latte using this recipe, be sure to post a picture of it and tag me on Instagram so I can see!