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A copycat version of the pumpkin spice latte so many of us love, using real pumpkin or butternut squash. Especially good on grey, rainy, windy days!

Homemade Pumpkin Spice Latte www.thefoodiecorner.gr 03 Photo description: One cup of psl next to dry autumn leaves, sitting on marble-like surface. A few pieces of dark chocolate visible in the top right corner.

If you regularly browse food blogs for fun, inspiration, or ideas on what to eat or drink, then you most probably have already come across recipes for pumpkin spice lattes. Maybe it’s one of those things that you’ve liked the look of but haven’t got round to trying? Maybe you don’t have pumpkin puree lying around in order to put some in your coffee? That sounds pretty normal to me to be honest. However, at this particular time of year, it’s worth making the effort to cook up pumpkin or butternut squash either for soup or pasta sauce (both amazing) and keeping some aside for a frothy latte. Actually what you could do is cook a whole load in your slow cooker and then freeze the puree in individual portions. That way you can enjoy all the above right through winter. For instructions on how to do that see my recipe for Slow Cooker Pumpkin Pie Bread Pudding (“Show me” box). Otherwise, cut the pumpkin in half and roast it in the oven until soft, then peel and puree.

Homemade Pumpkin Spice Latte www.thefoodiecorner.gr 02 Photo description: Same setting as photo 01 but lattes are smothered in whipped cream with a sprinkling of spices and shaved chocolate on top.

To make a pumpkin spice latte you will also need some pumpkin pie spice. If you can’t find ready made, then make some of your own (I’ve included instructions below). It’s not at all difficult and you can keep it for other uses, such as in apple or other pies, sprinkled on rice pudding, sprinkled on regular lattes or cappuccinos, added to mulled wine, or anything else you can think of. Try it in your Bolognese next time you make some, trust me, it’s delicious.

Homemade Pumpkin Spice Latte www.thefoodiecorner.gr 07 Photo description: Same setting but centre feature is a small spice jar on its side, with the pumpkin spice mix spilled over onto the marble-like surface.

Now, the below recipe makes quite a sweet coffee. If you don’t care for that, you can reduce or omit the sweetened condensed milk, but keep in mind it does give a nice creaminess to the drink. Another alternative is to omit that and then use half and half (that’s half cream and half milk for my non-American readers!). Or you can omit the honey. Basically you can tweak to your heart’s content and find the perfect combo to stick with. Coffee is a very personal thing, it takes some experimenting to find perfection!

Homemade Pumpkin Spice Latte www.thefoodiecorner.gr 04 Photo description: A closer look at the small white porcelain chocolate grater surrounded by pieces of dark chocolate, and the saucer with two large sticks of cinnamon lying across it. A dry leaf and a piece of chocolate are also on the saucer. Photo has dark shadows.

Finally, a note on the pumpkin or butternut squash. If you just quickly mash it with a fork after cooking it, you may get some bits left in the bottom of your cup when you drink the latte. Personally I don’t mind this. If you prefer a smoother finish you can blend the puree properly, or use a stick blender to get it as fine as possible. For me that’s too much effort and washing up!

Homemade Pumpkin Spice Latte www.thefoodiecorner.gr 06 Photo description: A closer look at one of the cups of psl with whipped cream and a sprinkling of spices and shaved chocolate. Dry leaves to the left and the handle of an old silver spoon towards the bottom.

I can’t wait for the weather to turn here so I can start making this latte on a more regular basis.


240ml (1 cup) milk (I use whole fat)

2 Tbs pumpkin or butternut squash puree (you can use tinned)

1 Tbs sweetened condensed milk

1 tsp honey

1/4 tsp pumpkin pie spice (see below)

2 shots espresso

whipped cream (for garnish, optional)

shaved dark chocolate (for garnish, optional)

For the pumpkin pie spice (step 3)

1 Tbs cinnamon

1 ½ tsp ginger, ground

1/2 tsp nutmeg, ground

1/2 tsp allspice, ground

1/8 tsp cloves, ground

Step 1

In a small saucepan mix the milk, pumpkin puree, sweetened condensed milk, honey and pumpkin pie spice. Heat over medium until just starting to froth up. Don’t let it boil, but you want it as hot as possible, so a slight simmer is good. Whisk often to break up the puree and incorporate the spices.

Step 2

Make your espressos, pour into warmed coffee cups and pour the milky mixture over the top. You can do it the other way round too, pour the milky mixture into warmed mugs and top with the espressos. Garnish with whipped cream, extra pumpkin spice and shaved dark chocolate if desired.

Step 3

For the pumpkin pie spice just combine all spices in a small jar. Shake well to incorporate and use as desired.

Notes: The above ingredient amounts yield two small lattes or one large one. If you are going for the one large, you still need two shots of espresso or it will be a cup of hot milk with a faint coffee flavour!

You can also make this without coffee if you have children who would like to join in the fun. It makes a delicious milky hot drink as it is, or you can add Ovaltine or malted milk powder.

I looked at several recipes online to see which suited me best. Eventually, I found this one on A Farm Girl’s Dabbles and adapted it slightly.

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