Fall calls for changing leaves, flannel shirts, and all the pumpkin treats! Embrace the season with this dairy free pumpkin spice latte. Made with just five key ingredients, you’ll love how simple and easy this recipe is to make. Plus, it uses actual pumpkin in the drink, unlike many store-bought options!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with ingredient notes:
- Almond milk – This is what we usually have on hand for coffee, and I like it because it’s a lighter option. But you can also use unsweetened oat milk or another preferred milk alternative.
- Coffee – You want strong brewed coffee for this recipe, so keep that in mind when making a batch. You can also use store-bought cold brew that you heat up if that’s easier.
- Pumpkin puree – This can be canned or fresh; either works. Note that you want plain pumpkin puree, not pumpkin pie filling.
- Maple syrup – The maple and pumpkin combo is one of my favs! I prefer Grade A dark maple syrup, because it has a really robust maple flavor. But you can use whatever you have on hand.
- Pumpkin spice – We need that quintessential fall flavor in here! If you don’t have pumpkin spice on hand, just substitute with ½ tsp cinnamon, ¼ tsp ginger, and ¼ tsp nutmeg.
- Optional toppings (not pictured) – If you’d like, add a dollop of whipped coconut cream and pumpkin sprinkles. You can make whipped coconut cream at home or buy the canisters of dairy-free whipped topping at the store.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by combining the almond milk, pumpkin puree, maple syrup, and pumpkin spice in a small saucepan. Heat it over medium-low heat, whisking occasionally.
Meanwhile, pour your coffee into a large mug. When the mixture in the pot is hot, pour it over your strong coffee.
Note: If you’re using cold brew, you can add it to the pot instead to heat it up, then pour the whole mixture into the mug.
If you’d like, top it off with some dairy-free whipped cream and sprinkles. Enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Since you’re only using a few tablespoons for this recipe, you can either plan to make another pumpkin treat that calls for a cup or so of pumpkin – or you can freeze the leftovers. To freeze, portion out either into an ice cube tray or in heaps on a parchment lined baking sheet. Pop either of those in the freezer. When frozen, transfer to a zip top bag or air tight container. Use the frozen pumpkin cubes in smoothies or iced versions of coffee drinks, or defrost to use in baked goods.
Sure! If you prefer, you can skip the coffee in the recipe. The taste will change a bit but it will still be warm and comforting.
This recipe is best made fresh.
Yes! If you’d prefer an iced version, simply blend all the ingredients together in a blender and serve over ice. When making it iced, I like to sometimes add a scoop of protein powder too!
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written using the ingredients as described, this recipe is dairy-free, egg-free, wheat-free, and soy-free.
This recipe does contain tree nuts, as I used almond milk. You can easily modify the recipe to avoid tree nuts by using oat milk instead.
More Dairy Free Pumpkin Recipes
If you’re looking for more delicious dairy free ways to use pumpkin this season, be sure to give one of these a try:
- Dairy free pumpkin truffles
- Pumpkin buckwheat muffins
- Dairy free pumpkin pancakes
- Dairy free pumpkin pudding
I hope you enjoy this classic fall recipe! If you get a chance to try this dairy free pumpkin spice latte, I’d love for you to leave a recipe rating or blog comment below.
Dairy Free Pumpkin Spice Latte
Ingredients
For the pumpkin spice latte:
- 1 ½ cups unsweetened almond milk (or oat milk)
- 3 tbsp pumpkin puree
- 1 tbsp pure maple syrup (or more/less to taste)
- 1 tsp pumpkin spice
- ½ cup strong brewed coffee (or 2 shots espresso)
Optional for topping:
- Whipped coconut cream
- Pumpkin shaped sprinkles
Instructions
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In a small saucepan, combine the almond milk, pumpkin puree, maple syrup, and pumpkin spice over medium-low heat. Whisk together occasionally, until the mixture is hot and well-combined.
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Add the coffee to a mug. Pour in the hot almond milk mixture from the pot. If using, top with optional whipped coconut cream and/or sprinkles. Enjoy!
Recipe Notes
- If you are using cold brew or leftover cold coffee, add it to the pot with the almond milk mixture to reheat.
- If you prefer, you can use a sugar free liquid sweetener instead of the maple syrup.
Nutrition analysis (approximate, does not include optional toppings): 129 calories, 5 g fat, 0.5 g saturated fat, 225 mg sodium, 20 g carbohydrate, 2 g fiber, 13.5 g sugar, 3 g protein, Vitamin D: 17%, Calcium: 52%, Iron: 11%, Potassium: 7%
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