Homemade Pumpkin Spice Latte

Name: Homemade Pumpkin Spice Latte From Scratch
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 servings
Cuisine: American
Ingredients: 1 small pie pumpkin; 3/4 cup heavy cream, divided; 2 tbsp maple syrup, divided; 1/4 tsp ground nutmeg, plus more for garnish; 1/4 tsp ground ginger; 1/4 tsp ground cinnamon; 1/8 tsp ground cloves; 1 double shot espresso; 6 oz oat milk

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This homemade pumpkin spice latte starts with roasting a fresh pie pumpkin for silky purée and finishes with maple whipped cream, served dramatically in a hollowed pumpkin half.

🍴Copycat

🌍American 🏷️Pumpkin spice latte 🏷️Latte 🏷️Coffee Espresso

🏷️

🏷️Pumpkin puree

thatdudecancookonTikTok

Total

1h

Servings

1

Recipe Source

View original recipe

From TikTok · by thatdudecancook

thatdudecancookonTikTok

Ingredients

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9 Ingredients

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Instructions

1
To make the pumpkin purée, preheat your oven to 350°F. Cut the pie pumpkin in half and scoop out the seeds.
2
Place the pumpkin halves cut-side down on a parchment-lined baking sheet.
3
Bake for about 40 minutes, or until the pumpkin is soft and tender.
4
Let the pumpkin cool slightly, then scoop the roasted flesh into a food processor.
5
Add 1/4 cup of warm heavy cream to the food processor and blend for about 1 minute until completely smooth. Set aside. (Note: This will make more purée than needed for one latte).
6
To make the maple whipped cream, combine 1/2 cup of cold heavy cream and 1 tablespoon of maple syrup in a bowl.
7
Whisk until the cream just begins to thicken and forms soft peaks. Be careful not to overwhip.
8
To assemble the latte, add 2-3 tablespoons of the fresh pumpkin purée to your serving cup.
9
Add the ground nutmeg, ground ginger, ground cinnamon, ground cloves, and the remaining 1 tablespoon of maple syrup to the purée. Stir to combine.
10
Brew a double shot of espresso and pour it over the spiced pumpkin base.
11
Steam the oat milk until hot and frothy, then pour it into the cup.
12
Top with a dollop of the maple whipped cream and a final grating of fresh nutmeg to garnish.

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Tips & Notes

Pro tips

Roast pumpkin cut-side down on a sheet pan at 375°F until flesh is very tender and easily pierced (25–35 min); cool fully before scooping to avoid burns and steam.
Whip heavy cream to soft peaks before adding maple syrup; over-whipping creates butter. Stop when peaks hold gently but cream still flows.
Bloom espresso shots while pumpkin spices steep in hot milk for 1–2 minutes to meld flavors before combining.
Hollow the pumpkin shell just before serving to prevent drying; if prepped early, wrap cut edges loosely in plastic and chill.

Substitutions

Heavy cream → crème fraîche or Greek yogurt (creates tangy whipped topping; whip Greek yogurt just before serving)
Maple syrup → honey or brown sugar (adjust sweetness to taste; honey adds floral notes)
Espresso → strong brewed coffee (use 6 oz cooled slightly; flavor will be slightly less intense)

Storage & make-ahead

Pumpkin puree keeps refrigerated up to 3 days; whipped cream is best used immediately but will hold 2 hours in the fridge.

Equipment

Sharp serrated knife · Sheet pan · Whisk or hand mixer

Common Questions

Can I use canned pumpkin puree instead of roasting fresh?

Yes. Substitute 1/2 to 3/4 cup canned puree for the roasted fresh pumpkin, adjusting consistency as needed. Fresh roasted delivers richer flavor and shows the from-scratch technique.

How do I hollow out a pumpkin safely?

Use a sharp serrated knife to cut the pumpkin in half lengthwise, then scoop seeds and stringy flesh with a sturdy spoon or ice cream scoop. Work slowly to avoid hand slips.

What type of pumpkin should I use?

Use a small pie pumpkin (also called sugar pumpkin), not a large carving pumpkin. Pie pumpkins are sweeter, have finer texture, and fit the serving vessel.