Real-Pumpkin Vegan Pumpkin Spice Latte with Oat Milk
A vegan pumpkin spice latte made with real pumpkin purée, maple syrup and oat milk. Toasting the purée with the spices first kills the raw canned taste.
- Prep
- 5 min
- Cook
- 7 min
- Serves
- 2
Real-Pumpkin Vegan Pumpkin Spice Latte with Oat Milk is a vegan drink recipe made with pumpkin purée (unsweetened, maple syrup, ground cinnamon. It takes 12 minutes of hands-on time, serves 2, and each serving has 167 calories, 3 g of protein and 3 g of fiber.
Most homemade pumpkin spice lattes stir cold purée straight into hot milk, which leaves a raw, chalky edge and a layer of grit at the bottom of the mug. Here the purée, maple syrup and spices get two minutes in a dry saucepan first, so the pumpkin caramelizes slightly and the cinnamon, ginger and nutmeg bloom in the heat. Whisking the oat milk in gradually keeps the mixture smooth, and a final blitz with a frother or blender gives you a genuine café-style foam without any dairy.
Ingredients
- ¼ cup61 gpumpkin purée (unsweetened, not pie filling)
- 2 tbsp40 gmaple syrup
- ½ tsp1.3 gground cinnamon
- ¼ tsp0.5 gground ginger
- ⅛ tsp0.3 gfreshly grated nutmeg
- 1 pinch0.1 gground cloves
- 1 pinch0.4 gfine sea salt
- 1½ cups360 goat milk, preferably barista-style
- 1 tsp4.2 gvanilla extract
- ⅔ cup159 ghot espresso or very strong brewed coffee
To finish
- 1 pinch0.3 gground cinnamon, for dusting (optional)
Kit: small saucepan, whisk, milk frother or blender, espresso maker, moka pot or French press
Tips
- Canned pumpkin varies in thickness. If your base looks more like a paste than a pourable sauce after step 3, whisk in an extra splash of oat milk.
- Barista-style oat milk foams far better than standard — the added oil and dipotassium phosphate stabilize the bubbles.
- For an iced version, cook the base as written, whisk in cold oat milk instead of hot, chill 20 minutes, then pour over ice and espresso.
- Straining the finished drink through a fine-mesh sieve catches any stray pumpkin fibers if you want a completely silky cup.
Swap ideas
- Use 1 1/4 tsp store-bought pumpkin pie spice in place of the cinnamon, ginger, nutmeg and cloves
- Faster, with a slightly sweeter, allspice-forward profile.
- Swap oat milk for soy milk
- Thinner mouthfeel but a denser, longer-lasting foam thanks to soy's protein.
- Replace maple syrup with 2 tbsp coconut sugar
- Deeper, more caramel-like sweetness; dissolve it fully during the toasting step.
- Use decaf espresso or 1 tbsp chicory-root coffee
- Same roasted backbone with little or no caffeine.
The numbers
Nutrition per serving
167kcal per serving
Everything else · 2 servings per recipe
- Saturated fat
- 0.5 g 3%
- Sugars
- 18.6 g
- Sodium
- 167 mg 7%
- Potassium
- 495 mg 11%
- Calcium
- 295 mg 23%
- Iron
- 0.9 mg 5%
- Vitamin C
- 2 mg 2%
- Vitamin B12
- 0.29 µg 12%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Pumpkin, canned, without salt, Syrups, maple, Spices, cinnamon, ground, Spices, ginger, ground, Spices, nutmeg, ground, Spices, cloves, ground, Salt, table, Oatly Original Oatmilk (Nutrition Facts per 1 cup / 240 ml: 120 kcal, 5 g fat, 0.5 g sat fat, 100 mg sodium, 16 g carbs, 2 g fiber, 7 g sugars, 3 g protein, 350 mg calcium, 0.3 mg iron, 390 mg potassium, 0.4 mcg B12). Converted to per 100 g assuming ~244 g per cup (density ≈ 1.02 g/mL); vitamin C not listed, treated as 0., Vanilla extract, Beverages, coffee, brewed, espresso, restaurant-prepared (USDA SR Legacy, as mirrored by University Hospitals)
Method
Brew 2 double shots of espresso (about 1/3 cup each) or 2/3 cup of very strong coffee and divide it between two warmed 10–12 oz mugs. Set aside.
In a small saucepan over medium heat, combine the pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, cloves and salt. Cook, stirring constantly with a spatula, until the mixture darkens slightly, smells toasty rather than raw, and starts to stick to the pan, 2–3 minutes.
Pour in about 1/4 cup of the oat milk and whisk hard to loosen the paste into a smooth slurry, scraping up anything caught on the bottom. Whisk in the remaining oat milk and the vanilla.
Heat over medium-low, whisking often, until the mixture is steaming and wisps rise from the surface but no bubbles break, 3–4 minutes (about 150°F/65°C). Do not boil, or the oat milk will thin out and taste scorched.
Froth the hot pumpkin milk: blitz it with a handheld frother for 30–45 seconds, or blend on low in a blender with the lid vented for 20 seconds, until it has doubled in foam and looks glossy and lump-free.
Pour the pumpkin milk into the mugs over the espresso, holding back the foam with a spoon, then spoon the foam on top. Dust with cinnamon and drink while hot.
Storage: Best drunk immediately. The spiced pumpkin base (everything except the coffee) can be made ahead and refrigerated in a jar for up to 4 days; shake well and reheat gently before frothing. Do not freeze — the oat milk separates.
Questions
- How much protein is in real-pumpkin vegan pumpkin spice latte with oat milk?
- Each of the 2 servings has 3 g of protein, 3 g of fiber and 167 calories, calculated from USDA FoodData Central values for every ingredient.
- Is real-pumpkin vegan pumpkin spice latte with oat milk vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does real-pumpkin vegan pumpkin spice latte with oat milk take to make?
- 5 minutes of prep and 7 minutes of cooking, so 12 minutes of hands-on time.
- Can you make real-pumpkin vegan pumpkin spice latte with oat milk ahead?
- Best drunk immediately. The spiced pumpkin base (everything except the coffee) can be made ahead and refrigerated in a jar for up to 4 days; shake well and reheat gently before frothing. Do not freeze — the oat milk separates.
- What can I substitute in real-pumpkin vegan pumpkin spice latte with oat milk?
- Use 1 1/4 tsp store-bought pumpkin pie spice in place of the cinnamon, ginger, nutmeg and cloves — faster, with a slightly sweeter, allspice-forward profile.. Swap oat milk for soy milk — thinner mouthfeel but a denser, longer-lasting foam thanks to soy's protein.. Replace maple syrup with 2 tbsp coconut sugar — deeper, more caramel-like sweetness; dissolve it fully during the toasting step.. Use decaf espresso or 1 tbsp chicory-root coffee — same roasted backbone with little or no caffeine..
- Does real-pumpkin vegan pumpkin spice latte with oat milk contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published September 22, 2026 ·American
