Pumpkin Spice Latte


Starbuck’s Pumpkin Spice Latte, the drink that takes over the world every autumn season. The beverage has a huge following with so many people anticipating its welcome at the start of the autumn season, and so sad to see it leave in December.

While we definitely enjoy this drink on occasion. We must point out how easy it is to make this at home, and how much healthier it could be.

Let’s take a quick look at what makes up Starbuck’s pumpkin spice latte. First of all, there is very little actual pumpkin puree instead, they use something called pumpkin sauce. The pumpkin sauce does contain pumpkin puree but in very small amounts. There is also quite a bit of sugar (50 grams in a 16-ounce latte about 12 teaspoons to be exact), way above your daily allotted amount. As well as an endless amount of additives and preservatives.

We are all for indulging once in a while, but if you drink this on the regular as we know many of you do. Consider trying out our pumpkin spice latte recipe. It takes about 10 minutes or less to make and its just a much healthier option. Plus it tastes amazing, we think you will be quite pleased.

Ingredients directly from Starbuck’s website:

Milk, Pumpkin Spice Sauce [Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2 Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate], Whipped Cream [Cream(Cream, Mono And Diglycerides, Carageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Pumpkin Spice Topping [Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents]

Things to keep in mind:

  • You can find pumpkin puree at a lot of supermarkets. The one we seem to find the most is Libby’s brand, it looks like this. We’ve spotted it at Spinny’s, Waitrose, and Lulu Hypermarket in Dubai. If you can’t find it, simply make your own bye oven roasting then pureeing fresh pumpkin (look for small winter pumpkins a good one to use is butternut). This keeps in the fridge for up to a week. We like to freeze it in small ice cube trays in exact portions for this drink. In the freezer, this keeps for up to 3 months.
  • Use any kind of milk for this recipe. Low fat, almond, coconut, or cashew all work well.
  • The recipe calls for 1tbsp of sugar feel free to use any sugar substitute you like. Maple Syrup is a good one.
  • Try and whip some fresh whipped cream for this. It’s super easy, fast, and tastes a million times better than storebought canned whipping cream. If you’re in a bind for time, storebought works.
  • This recipe makes 1 mug, if you want more just double or triple the recipe.
  • Did you know pumpkin is low carb and KETO compliant? To enjoy this beverage while on KETO substitute the sugar for a KETO compliant sweetener. For the milk use almond, but we find the best results using a 1/2 cup milk 1/2 cup heavy cream combination.

This is what you will need for our pumpkin spice latte:

Let’s make the Pumpkin Pie Spice:

In a container with an airtight lid combine 1tsp of cinnamon with a ¼tsp each of ground clove, ground nutmeg, and ground ginger. Close the lid and give it a good shake. Store in an airtight container. It’s that simple. 

This will come in handy for all your autumn and winter baking needs.

Fresh Whipped Cream:

We only need a small amount of fresh whipped cream for this recipe. Use a handheld mixer or your stand mixer to whip this up. Place 1/4 cup of cold heavy whipping cream in the bowl of your stand mixer ( it helps if your bowl and beater are pre-chilled in the fridge) but not necessary. Beat the heavy cream until it starts to thicken (about 1 minute). Add 1 tbsp of sugar and 1/2 a tsp of vanilla, and continue to beat until you form stiff peaks(about 3-4 minutes). Be careful not to beat it too much or you will end up with butter.

Better then any store-bought whipped cream we promise!

Let’s make the Pumpkin Spice Latte:

To make our pumpkin spice latte add milk, vanilla, pumpkin puree, pumpkin pie spice mix, and sugar to a saucepan over medium heat. Whisk to incorporate. Heat until hot, but do not boil. Add a ¼ cup of strong brewed black coffee or espresso to a mug. Then go ahead and top up the mug with your milk mixture. Add some fresh whipped cream and a dash of cinnamon, and you are done. 

pumpkin spice latte

Now find a quiet place, sit back put your feet up, take a sip, and transport yourself to a place where Autumn actually exists!

If you try this Pumpkin Spice Latte with Fresh Whipped Cream, let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

Pumpkin Spice Latte

Servings 1 person
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1 cup full-fat milk or low fat, almond, coconut, or cashew
  • ¼ cup fresh brewed coffee or espresso
  • 2 tbsp pumpkin puree
  • ½ tsp pumpkin pie spice see notes
  • 1 tsp vanilla
  • 1 tbsp sugar maple syrup or any sugar substitute
  • dash cinnamon

Fresh Whipped Cream (small batch)

  • 1/4 cup heavy whipping cream
  • 1 tbsp sugar
  • ½ tsp vanilla


Fresh Whipped Cream

  • Add ¼ cup heavy whipping cream to the bowl of your stand mixer fitted with the whisk attachment. Whip the cream on medium-high until it thickens about 1 minute.
  • Add in your sugar + vanilla and contiune to beat for 3 to 4 minutes until your form stiff peaks.

For the Pumpkin Spice Latte

  • Add milk, vanilla, pumpkin puree, pumpkin pie spice mix, and sugar to a saucepan over medium heat. Whisk to fully incorporate. Heat until hot, but do not boil. 
  • Add 1/4 strong fresh brewed coffee or espresso to a mug.
  • Top up the mug with your pumpkin milk mixture.
  • Top with some fresh whipped cream.
  • Add a dash of cinnamon on top.


Pumpkin Pie Spice Mix:
1 tsp cinnamon + 1/4 tsp each of ground cloves, ground ginger, and ground nutmeg. 
KETO option: 1/2 cup milk + 1/2 heavy cream + KETO approved sweetener. 
Course: Drinks

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