Pumpkin Spice Milk {Easy Pumpkin Milk}
Fall is my favorite season, and this creamy pumpkin spice milk is the reason I start counting down to October in August.
It is made with real pumpkin, a blend of warming spices, and just enough honey to feel like a treat, then finished with a dollop of whipped cream and a pinch of spice on top.
Think of it as a pumpkin spice latte with no coffee, ready in about 10 minutes, hot or iced. One sip and you will want a mug of it every single morning.
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Homemade pumpkin milk
Every September I mix up a fresh jar of pumpkin pie spice and keep it right next to the coffee maker. It goes into muffins, pancakes, and, most often, into this pumpkin milk. There is something about the smell of cinnamon, ginger, and nutmeg hitting warm milk on a chilly morning that makes the whole kitchen feel like a hug.
This homemade pumpkin milk is my answer to the coffee shop line. It uses real pumpkin, honey for sweetness, and a blend of warming spices, and it takes about as long as waiting for a barista to call your name.
My kids ask for it after school, my husband takes it in a travel mug on his way to work, and I sip it while I answer emails with a blanket on my lap.
If you love pumpkin as much as I do, this drink is a good place to start. From there, you can work your way through an iced pumpkin spice latte for warm afternoons, pumpkin white chocolate cookies for a bake sale, a creamy pumpkin pudding for potlucks, and fluffy pumpkin pancakes for slow weekend breakfasts.
Each one uses the same cozy spice blend, so nothing in your pantry goes to waste.
What is pumpkin spice milk?
Pumpkin spice milk is a simple drink made with milk, pumpkin puree, pumpkin pie spice, and a sweetener such as honey or maple syrup. If you have ever thought that pumpkin pie would be even better in a mug, this is that idea in liquid form. It tastes creamy, gently spiced, and just sweet enough, without the sharpness of coffee.
You can serve it hot or cold, depending on the weather and your mood. Because it contains no coffee, it is caffeine free and kid friendly, which means it works as a breakfast drink, an after school snack, or a warm nightcap before bed.
I have poured it into thermoses for early soccer games and into a pitcher for Thanksgiving morning while the turkey went in the oven.
Is pumpkin milk the same as pumpkin spice latte?
No, and that difference is the whole point. Pumpkin spice milk is milk based and caffeine free, while a pumpkin spice latte is made with coffee. Same cozy flavor, very different drink.
Can you get a pumpkin spice latte without coffee?
Yes. This recipe is essentially a pumpkin spice latte with the coffee left out. Since I do not drink coffee, it has become one of my favorite fall beverages, right alongside a mug of mulled apple cider on a cold evening.
Pumpkin spice milk benefits
Pumpkin milk is a treat that also happens to do a little something for you. Pumpkin is nutritious, bringing vitamins, especially vitamin A and vitamin C, along with antioxidants that may support the immune system. That is a nice bonus when you are sipping something that tastes like dessert.
There are two more practical wins. First, it is a great way to use up the leftover pumpkin puree sitting in your fridge after you bake a pie or a loaf of pumpkin bread.
Second, it costs far less than buying pumpkin drinks at a coffee shop, especially if you are making one for every person in the house.
Plus, when you make it at home, you control the sweetness, so you can dial the honey up or down to suit your family.
Pumpkin milk ingredients
This pumpkin spice drink comes together with a short list of simple ingredients, most of which you probably already have.
- 1 cup milk of choice. Dairy or non dairy both work beautifully. I have tested whole milk, skim milk, almond milk, and oat milk, and each one gave me a creamy, cozy mug.
- 1/4 cup pumpkin puree or canned pumpkin. Use canned or homemade. Just make sure it is plain pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
- 1 tablespoon clear honey. Maple syrup can be swapped in if you prefer, or if you are making a vegan version.
- 1/4 to 1/2 teaspoon pumpkin pie spice. Start with 1/4 teaspoon if you like a gentle spice level, and go up to 1/2 teaspoon if you want it bold.
- Optional garnishes: a dollop of whipped cream and a pinch of pumpkin pie spice.
If you do not have pumpkin pie spice in the pantry, you can mix your own. Combine 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. That makes a small batch, so scale it up and store the extra in a jar for next time.
Sweetener swaps are easy. Along with honey and maple syrup, you can use rice syrup, date syrup, agave syrup, or a keto friendly sweetener. For a vegan version, choose a dairy free milk and maple or agave syrup.
For a keto version, reach for almond or coconut milk and a sugar free simple syrup. And if you want to use this as a coffee creamer, try half and half with the honey doubled or tripled.
If you would rather skip the pumpkin altogether, simply leave out the pumpkin puree and keep the spices.
Whipped cream is optional. Skip it if you want a lighter drink, or keep it if you want the full coffee shop experience at your own kitchen counter.
Here is the source nutrition for one serving.
| Nutrient | Per serving |
|---|---|
| Calories | 286 |
| Carbohydrates | 53 g |
| Protein | 11 g |
| Fat | 6 g |
| Saturated fat | 4 g |
| Fiber | 9 g |
| Sugar | 39 g |
| Sodium | 130 mg |
| Cholesterol | 20 mg |
How to make pumpkin spice milk
You can make this drink hot or cold, and both versions are quick. The recipe makes one serving and takes about 10 minutes from start to finish, with 5 minutes of prep and 5 minutes of cooking.
- Cold pumpkin spice milk. Add the milk, pumpkin puree, honey, and pumpkin pie spice to a blender. Blend until smooth. If you would rather not dirty a blender, put everything in a large jar and use an immersion blender instead.
- Warm pumpkin milk. For a hot drink, put all the ingredients except the garnishes into a small saucepan. Heat on the stovetop over medium high heat until warm and steaming, then whisk until everything is well combined.
- Garnish. Pour the pumpkin milk into a glass or mug. Serve it as is, or top it with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
- Serve. Serve right away and enjoy.
A quick tip from my kitchen: whisk the warm version for a full 30 seconds. It makes the drink extra frothy and helps the pumpkin blend into the milk instead of settling at the bottom.
Pumpkin milk variations
Once you have the base recipe down, it is fun to play. Here are four easy twists I keep coming back to.
- Vanilla pumpkin milk. Stir 1/4 teaspoon pure vanilla extract into the milk right before serving. It softens the spice and makes the drink taste a little more like a bakery treat.
- Chocolate pumpkin milk. Whisk in 1 teaspoon unsweetened cocoa powder. For a hot chocolate style version, heat the ingredients along with 1 tablespoon semisweet or milk chocolate chips until the chocolate melts completely.
- Peanut pumpkin spice milk. Add 1 tablespoon peanut butter and warm everything on the stovetop over moderate heat until the peanut butter melts and combines. This one is rich, so it feels almost like a milkshake.
- Toffee pumpkin milk. Warm all the ingredients with 1 tablespoon butterscotch chips until everything is warm and liquid. This version is noticeably sweeter, so you can reduce the honey or leave it out entirely.
My family votes for the chocolate version on Friday nights and the toffee version on holidays. If you try the peanut butter one, use a whisk rather than a spoon, since peanut butter likes to hide at the bottom of the mug.
Storage instructions
This drink is best fresh, but it stores well if you plan ahead.
How to store pumpkin milk
Keep the drink in the refrigerator. Stir or whisk it again before serving so the pumpkin redistributes evenly through the milk.
How long does pumpkin flavored milk last?
Pumpkin milk keeps for about 2 to 3 days. Store it in an airtight glass jar so it does not pick up odors from the fridge.
Can you make the recipe ahead?
Yes. The recipe can be made a few days in advance, or you can make it fresh, since it comes together in less than 5 minutes when you are not heating it.
More Drinks
Swirl 1/4 to 1/2 cup of espresso or dark coffee into a warm mug and you have a pumpkin spice latte at home. A pumpkin smoothie with a frozen banana blended in turns this same recipe into a thicker, spoonable breakfast.
An iced pumpkin spice latte is perfect for warm September afternoons when you still want the spice, and a mug of mulled apple cider is my other favorite on cold evenings.
Serve this pumpkin milk warm on the stove, pour it over ice, or blend it into something creamy. Any way you serve it, a little whipped cream on top never hurts, and it makes a chilly morning feel like a cozy hug.
FAQs
What is pumpkin spice milk and how is it different from a pumpkin spice latte?
Pumpkin spice milk is a creamy, coffee-free fall beverage made with milk, pumpkin puree, pumpkin pie spice, and a sweetener like honey or maple syrup. Unlike a pumpkin spice latte, which contains espresso or strong coffee, this drink is caffeine-free and suitable for all ages. It tastes like pumpkin pie in a mug and can be served hot or cold.
How do you make pumpkin spice milk at home?
To make one serving of pumpkin spice milk, combine 1 cup of milk of your choice, 1/4 cup of pumpkin puree or canned pumpkin, 1 tablespoon of clear honey or maple syrup, and 1/4 to 1/2 teaspoon of pumpkin pie spice. For a cold version, blend all ingredients until smooth. For a warm version, heat the ingredients in a saucepan over medium-high heat, whisking until steaming and well combined. Garnish with whipped cream and a pinch of pumpkin pie spice if desired.
How long does homemade pumpkin spice milk last and how should I store it?
Homemade pumpkin spice milk can be stored in the refrigerator for 2 to 3 days. Keep it in an airtight container, such as a glass jar, and stir or whisk it well before serving, as the pumpkin solids may settle. You can also make this drink a few days in advance for convenience.
Can I use almond milk or oat milk to make pumpkin spice milk dairy-free and vegan?
Yes, you can use any milk of choice, including almond milk, oat milk, or coconut milk, to make pumpkin spice milk dairy-free. For a vegan version, simply use a dairy-free milk and replace the honey with maple syrup or agave syrup. Oat milk is especially popular for its creamy texture that mimics dairy milk, while almond milk gives a lighter, nuttier flavor.
Pumpkin Spice Milk Recipe
Pumpkin Spice Milk {Easy Pumpkin Milk} Fall is my favorite season, and this creamy pumpkin spice milk is the reason I start counting down to October in August. It is made with real pumpkin, a blend of warming spices, and just enough honey to feel like a treat, then finished with a dollop of whipped cream and a pinch of spice on top.
- Total Time: 10 min
- Yield: 1 1x
Ingredients
1 cup milk of choice
1/4 cup pumpkin puree or canned pumpkin
1 tablespoon clear honey
1/4 to 1/2 teaspoon pumpkin pie spice
dollop of whipped cream
pinch of pumpkin pie spice
Instructions
1-Cold pumpkin spice milk: Cold pumpkin spice milk. Add the milk, pumpkin puree, honey, and pumpkin pie spice into a blender. Blend until smooth. Alternatively, put the ingredients in a large jar and blend with an immersion blender.
2-Warm pumpkin milk: Warm pumpkin milk. If you desire a hot pumpkin drink, put all ingredients (except the garnishes) into a small saucepan. Heat on the stovetop over medium-high heat until warm and steaming. Whisk until everything is well combined.
3-Garnish: Garnish. Pour the pumpkin milk into a glass or mug. You can serve as is or optionally top with a dollop of whipped cream and a sprinkle of pumpkin pie spice for garnish.
4-Serve: Serve. Serve right away and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 5 min
- Cook Time: 5 min
- Method: blend
Nutrition
- Serving Size: 1
- Calories: 286
- Sugar: 39
- Sodium: 130
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 53
- Fiber: 9
- Protein: 11
- Cholesterol: 20
