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Vegan Pumpkin Spice Latte

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  • Author: Joscelyn Abreu
  • Total Time: 5 mins
  • Yield: 1 serving 1x


A delicious and healthier version of the popular Pumpkin Spice Latte! Both dairy and refined sugar free, this drink is also paleo and vegan friendly!



Pumpkin Spice Latte:

  • 3/4 cup almond milk, oat milk, or other milk of choice (use 1 cup milk for more creamy coffee)
  • 2 tablespoons pumpkin puree
  • 13 tablespoons maple syrup, coconut sugar, or raw sugar, to taste
  • 1/2 teaspoon vanilla extract
  • 1/41/2 teaspoon pumpkin pie spice plus extra for garnish (If you don’t have pumpkin pie spice, just use 1/4 teaspoon of cinnamon, generous pinch of nutmeg, ginger, and allspice or cloves)
  • 12 shots of espresso OR 1/2 cup strong coffee
  • dollop of whipped cream of choice or coco whip (coconut whipped cream recipe below)

Coconut Whipped Cream: (optional)

  • 1 can full-fat coconut cream or coconut milk, refrigerated overnight
  • 12 tablespoons maple syrup, to taste


Pumpkin Spice Latte:

  1. In a small pot or microwave-safe mug, combine together milk, pumpkin puree, sweetener, vanilla and pumpkin pie spice. Heat on the stove for 2-3 minutes (or in the microwave 1–2 minutes) just until thoroughly heated. Whisk vigorously until milk becomes foamy. Remove from heat.
  2. Add coffee or espresso to the mug then pour in the pumpkin mixture, mixing well. Top with coconut whipped cream and/or a sprinkle of pumpkin pie spice or cinnamon.

Coconut Whipped Cream:

  1. Scoop the hard white cream out of the can and place into a mixing bowl. Dispose the remaining water in the can or save it to add to your smoothie.
  2. Add the sweetener, then beat the cream with a mixer until fluffy. Refrigerate remaining cream in an airtight container.
  • Cook Time: 5 mins
  • Category: Drink, vegan, refined sugar free