Homemade Pumpkin Spice Milk
This homemade pumpkin milk might be your new favorite fall beverage! Warm and spicy with just the right touch of cream and sweetness. It’s fall in a mug!
Jump to Recipe
My kids love this drink and with all-natural ingredients, I don’t feel bad about letting them have a mug! Plus, it gives all the feels of a pumpkin spice latte without the caffeine!
Pumpkin Spice Latte Without Coffee
Essentially that’s what this drink is. It has the milk and the pumpkin puree plus the spices. Sweetened with a bit of maple syrup you almost don’t miss the caffeine. Well, if you’re getting older like me and you can’t drink caffeine after noon then you will really appreciate this drink!
Ingredients for Pumpkin Spice Milk
- 2 Cups of milk
- 1/2 cup pumpkin puree
- 1.5 TBS Maple Syrup
- 1/2 tsp pumpkin pie spice
- 1 spoonful of whipped cream (optional) but super yummy!
Substitutions for Ingredients in Pumpkin Milk
We often use cooked and pureed butternut squash in place of canned pumpkin puree. It works beautifully and is a great way to use up a big harvest!
If you don’t have pumpkin pie spice on hand, you can mix up your own with cinnamon, ginger, nutmeg, and cloves. You could make a batch with 1/2 tsp of the first three and just 1/4 tsp of the cloves.
While I really think the maple syrup gives this drink a rich sweetness. You can certainly use whatever sweetener you have on hand. Sugar, honey, agave nectar, stevia, coconut sugar. Whatever you like to use to sweeten your recipes! Also, if you find the amount too sweet, pull back on the amount.
I use raw milk for this recipe so technically it is more the consistency of half and half. Feel free to make this with half and half. Also, feel free to make this with whatever type of milk you drink, oat milk, almond milk whatever! It’s bound to be tasty!
How to Make Pumpkin Spice Milk
Simply place all ingredients in a small saucepan and whisk together over medium heat until smooth. Heat until it reaches around 175-180 degrees. You don’t really want to boil it as milk tends to scorch. Pour into mugs and top with whipped cream and a sprinkle of pumpkin pie spice. Enjoy!
Pumpkin Milk
Equipment
- 1 pot
- 1 whisk
Ingredients
- 2 cups milk Whole raw milk or half and half makes it so creamy! You can use any milk you like, even oat or almond!
- ½ cup pumpkin puree
- 1.5 TBS maple syrup use sweetener and amount of your choice!
- ½ tsp pumpkin pie spice
- 1 tsp whipped cream optional
Instructions
- Whisk all the ingredients together in a small saucepan on the stove. Heat thoroughly to around 175-180° Top with whipped cream if you like give it a shake of pumpkin pie spice, and enjoy!
I’ve never had this, or thought of it! I guess it wouldn’t taste as good, cold. It kinda sounds like drinking pumpkin pie! 😊
It’s surprisingly tasty! My kids love it!
This is new to me, but I’m keen to try it Jenn.
Thank you for sharing your pumpkin spice milk at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your recipe at tonight’s party and pinning too.
Sounds amazing and a great way to get an extra serving of veggies for the day! Thank you!!!