Pumpkin Spice Latte
Real pumpkin, warm spices and vanilla simmered into creamy almond milk, poured over strong coffee and topped with whipped cream. It is the fall café favorite with no sugar, at about 5 g net carbs a mug.
Nutrition per serving
1 mug (about 10 fl oz)- Net carbs
- 4.6g
- Calories
- 144kcal
- Protein
- 1.9g
- Fat
- 12g
- Total carbs
- 18 g
- Fiber
- 1.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free: Full-fat coconut milk replaces the cream. It is just as rich, and its mild sweetness suits the pumpkin and spice.
- Top with whipped coconut cream instead of dairy whipped cream.
Pumpkin chai latte: Strong black or chai tea replaces the coffee, for a gentler, more aromatic drink with less caffeine.
- Steep 2 chai or black tea bags in 1 cup of just-boiled water for 5 minutes, remove them and use the tea in place of the coffee.
- Nice to have (optional)
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $2.82 for 2 servings ($1.41 each) · how we estimate
Instructions
-
Whisk the almond milk, cream, pumpkin, allulose and pumpkin pie spice together in a small saucepan until smooth.
-
Heat over medium, whisking often, 3–4 minutes, until steaming with small bubbles at the edges. Don't let it boil. Off the heat, stir in the vanilla.
-
For a café-style foam, blend for 15 seconds or whip with a handheld frother until frothy.
-
Divide the coffee between two mugs and pour the pumpkin milk over it. Top with whipped cream and a dusting of spice.
Tips for success
-
Make a pumpkin syrup ahead: warm the pumpkin, allulose, spice and ¼ cup water until smooth and refrigerate up to a week. Stir 3 tablespoons into each mug of hot milk and coffee. - For an iced version, cool the pumpkin milk and pour it over coffee and ice, or try the pumpkin cream version of our sweet cream cold brew.
- Out of pumpkin pie spice? Use ¾ teaspoon cinnamon, ¼ teaspoon ground ginger and a pinch each of nutmeg and cloves.
Nice to have, not needed
- Whipped cream and a dusting of spice make it café-style — it is creamy enough without.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Whisk and reheat the pumpkin milk gently, then pour it over fresh hot coffee.
Prep tip: Make the pumpkin syrup from the tips ahead; it keeps a week and a latte then takes 3 minutes.
Refrigerate leftover pumpkin milk (without the coffee) up to 3 days; whisk and reheat gently.
Variations
2 variations, each with its own ingredients and macrosDairy-free
DietFull-fat coconut milk replaces the cream. It is just as rich, and its mild sweetness suits the pumpkin and spice.
- heavy cream → full-fat canned coconut milk
4.6 g net · 101 kcal · 1.6 g protein · 7.8 g fat · ≈$1.31 per serving (same net carbs as the original)
Pumpkin chai latte
SwapStrong black or chai tea replaces the coffee, for a gentler, more aromatic drink with less caffeine.
- hot strong coffee → strong black or chai tea
4.9 g net · 144 kcal · 1.7 g protein · 12 g fat · ≈$1.38 per serving (+0.3 g net carbs vs the original)
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