The End All Pumpkin Spice Latte

News alert! The pumpkin spice latte to end all pumpkin spice lattes is here! As a lover of beverages, especially seasonal ones, I set out to create my own because honestly I haven’t had a good one out. I’ve tried Starbucks, Peet’s, Dean & Deluca and every independent coffee shop- most seem to be made with syrups that taste like chemicals and worse, have no REAL pumpkin in them. As Ina would say, how bad can that be? Very, very bad, Ina…

So I set off to create a simple, at home true pumpkin latte. And I hit the nail on this one because guys, it tastes AMAZING! It’s velvety smooth, slightly sweet & spicy and oh so pumpkin-y. Bonus? It’s vegan, gluten free, refined sugar free and literally has 4 ingredients. Okay, it does involve some prepping but believe me, the fresh ingredients make the biggest difference. So why not spend some time in the kitchen getting in the Fall spirit? I had so much fun creating this recipe, I hope you enjoy! Cheers!

The BEST Pumpkin Spice Latte Recipe (Vegan, Gluten Free, Refined Sugar Free!) |



2 tablespoons ground cinnamon (can’t recommend Vietnamese cinnamon enough)

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 pinch ground cardamom


Combine spices and store in a shaker jar. Use liberally and often.



1 sugar pumpkin

1/4 cup dark maple syrup (the real thing! Sorry Mrs. Butterworth!)

1 teaspoon vanilla extract

1 teaspoon pumpkin spice

1 pinch salt


You’ll find sugar pumpkins at the store September through the holidays. I always roast my own pumpkins for holiday recipes including pumpkin pie and this latte recipe. The thing about pumpkin is that it has a LOT of moisture. Moisture is the enemy when it comes to a rich pumpkin butter. Avoid canned pumpkin at all costs OR roast the canned puree to get rid of the moisture.

Sugar pumpkins are generally small and uniform in size. But adjust maple syrup and spices to your taste and depending on how big your sugar pumpkin is. We don’t like things overly sweet so 1/4 cup maple syrup is perfect for our tastebuds.


With a very sharp knife, cut the stem off the pumpkin then cut in half vertically. Scoop the seeds out and save them to roast as a snack or discard. Bake at 400º until the skin of the pumpkin pulls away from the flesh (about an hour.)

Remove from the oven, let cool for 10 minutes then scoop the flesh out and place in a food processor along with the pumpkin pie spice, maple syrup, vanilla extract and salt. Blend until completely smooth and transfer to a small pyrex or tupperware container. It should save in the fridge for 3 to 5 days. If it lasts that long ;)

Kira Semple