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    HOME » Vegan

    Dated: October 17, 2022 Last Modified: October 17, 2022 by Laura This post may contain affiliate links.

    Vegan Pumpkin Spice Latte

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    How to make the best vegan pumpkin spice latte at home with 6 simple ingredients. Easy to make and ready in 5 minutes. 

    This dairy-free pumpkin spice latte is the perfect way to welcome cool weather.

    This recipe is filled with pumpkin and pumpkin pie spices like cinnamon and cloves, it is a delicious way to add some flavor to your coffee breaks. 

    Plus, it’s free from many of the allergens and full of wholesome ingredients! 

    a glass mug filled with pumpkin spice latte and lots of coconut cream on top. mini pumpkins, cinnamon sticks and empty glass bottles are blurred in front of a dark background.

    Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut (optional), fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more 

    What’s best about this is that there is no weird aftertaste that PSLs can sometimes have. 

    No one flavor overpowers the other, making for a perfect blend of pumpkin, coffee, and spices. This latte recipe is a delicious drink for everyone but especially if you are a coffee lover. 

    For more Starbucks inspired recipes make sure you check out my gluten free Starbucks pumpkin bread and my gluten free Starbucks vanilla scones. 

    Jump to:
    • Why You’ll Love this Dairy Free Latte 
    • Ingredients 
    • Optional Toppings 
    • Allergy Substitutions
    • Instructions 
    • Top Tips
    • FAQ
    • How to Store 
    • More Fall Recipes to Try
    • Recipe

    Why You’ll Love this Dairy Free Latte 

    • Full of pumpkin spice flavor thanks to real pumpkin and cinnamon
    • Perfect autumn drink
    • Less expensive than going to the coffee shop
    • Easy to make recipe
    • Uses simple ingredients
    • Totally dairy free, gluten free, and vegan

    Ingredients 

    There are only 6 ingredients needed for this recipe. 

    many small bowls filled with ingredients for a pumpkin latte on a wood tabletop. black and white labels have been added to label each ingredient.
    • Dairy free milk: You can use your favorite non-dairy milk for this recipe. I personally found that a creamy milk like coconut milk and soy milk worked a lot better than rice milk. 
    • Pumpkin: The star of the show! And surprisingly you don’t need a lot of pumpkin, just a few tablespoons will make this latte. Make sure to use 100% real pumpkin puree so that you can control the spices. 
    • Coffee: If you want it more intense, use 2 shots of espresso. I just used some coffee that I made in my coffee maker for a more subtle coffee. You can also use some cold brew coffee. 
    • Sweetener: You can use either white sugar or maple syrup for this recipe depending on your sugar tolerance. For less sugar use maple syrup. You can use brown sugar as well for a more molasses taste. 
    • Vanilla extract: The vanilla is a subtle flavor that adds that sweet depth of flavor. 
    • Pumpkin Pie Spice and Salt: Just a pinch of spices really bring out the flavors of the pumpkin. 

    Optional Toppings 

    • Whipped Cream: Coconut cream is amazing on top of this! 
    • Cinnamon: To totally copy what I did in these photos, first top with coconut whip cream and then a sprinkle of cinnamon on top. It totally tastes like fall in a cup! 
    • Cocoa Nibs: If you are feeling more chocolate, you can sprinkle cocoa nibs or mini chocolate chips on top for a sweet pumpkin chocolate combo. 
    • Vegan Marshmallows: What goes better than marshmallows in a warm drink? Not much! 
    • Caramel: Try a drizzle of vegan caramel sauce on top of the coconut whip cream for a truly delicious drink. 

    Allergy Substitutions

    If you are avoiding corn, make sure that you use a vanilla extract that is corn free. You can check out my shop page to find my personal favorite.

    Allergic to coconut? You can still make this! Use a different dairy-free milk in place of the coconut milk. My top picks are soy milk, oat milk, or almond milk.

    Instructions 

    Making this homemade pumpkin spice latte is quick and easy! 

    This is a quick rundown of the recipe. For the full instructions, complete with recipe measurements, please see the recipe card below. 

    First, combine the coconut milk, pumpkin, spices, salt, and sugar in a small saucepot on the stove. 

    Heat it over medium-low heat until it just comes to a simmer. You don’t want to scald the milk. 

    a white pot filled with cooked dairy free pumpkin latte on a wood tabletop.

    Remove it from the heat and add the vanilla and the coffee. Give it a good stir. 

    Serve and enjoy! Don’t forget to top it with your favorite toppings. 

    Top Tips

    • Coconut milk is my favorite for this recipe because it is so thick. Soy milk and oat milk would also taste great! 
    • If you don’t have pumpkin pie spice, use just a quarter teaspoon of cinnamon. 
    • For a stronger coffee flavor, reduce milk to 1 ½ cups and increase coffee to 1 cup. 
    • For a spicery latte, increase pumpkin pie spice to up to 1 teaspoon. For something less spicy, use only ¼ teaspoon pumpkin pie spice. 
    2 glass mugs filled with PSL are in front of mini white pumpkins and cinnamon sticks blurred in front of a dark background.

    FAQ

    Is Starbucks pumpkin spice latte gluten free?

    Yes. The PSL that you can purchase at Starbucks is not made with any gluten containing ingredients. However, that doesn’t mean that cross contamination won’t occur. For the safest option, it’s best to make the drink at home using this recipe. 

    Is Starbucks pumpkin spice latte vegan? 

    No. The PSL at Starbucks is no longer vegan as it contains milk in the pumpkin spice sauce itself. That’s why this recipe exists!

    Can I use instant coffee to make this? 

    You can! You want to make sure that you use a good strong coffee when you make this. Espresso Is what they use at Starbucks. I use regular coffee from my coffee pot. 

    Can I make this cold into an iced vegan pumpkin spice latte? 

    Yes! After making the pumpkin spice syrup, let it cool. Then mix with cold brew coffee and serve over ice. The nice thing about pumpkin lattes is that you can enjoy them hot or cold! 

    How to Store 

    Keep any leftover dairy free pumpkin spice latte in the fridge for up to 3 days and enjoy either warmed again or over ice! 

    More Fall Recipes to Try

    • looking down at a plate filled with cut vegan pumpkin bars on white parchment with lots of brown sugar frosting on top.
      Vegan Pumpkin Bars
    • looking at rows of pumpkin donuts covered in cinnamon sugar. a bit of white parchment paper can be seen.
      Vegan Pumpkin Donuts
    • looking down on rows of vegan snickerdoodle cookies covered in cinnamon sugar on white parchment paper.
      Vegan Snickerdoodle Cookies
    • a whole pumpkin pie is shown with mini pumpkins and spices surrounding it
      Easy Pumpkin Pie - Gluten Free + Vegan Recipe

    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    a glass mug filled with pumpkin spice latte with lots of coconut whip cream on top and is sprinkled with cinnamon. it is in front of mini pumpkins and cinnamon sticks blurred in front of a dark background.

    Dairy Free Pumpkin Spice Latte

    How to make the best vegan pumpkin spice latte at home with 6 simple ingredients. Easy to make and ready in 5 minutes.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Course: Drinks
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: allergy friendly, easy recipe, fall baking
    Allergen: Celery Free, Corn Free, Dairy Free, Egg Free, Fish / Shellfish Free, Peanut Free, Sesame Free, Soy Free, Wheat Free
    Yield: 2 servings
    Author: Laura // Living Beyond Allergies

    Equipment

    • mixing bowls
    • mixing spoon
    • measuring cup
    • measuring spoons
    • Saucepot
    • Mug for serving

    Ingredients

    Pumpkin Spice Latte

    • 2 cups dairy free milk of choice recommend coconut milk, almond milk, soy milk
    • 2 tablespoons pumpkin puree
    • 3 tablespoons maple syrup or brown sugar
    • ½ teaspoon pumpkin pie spice mix
    • 1 teaspoon vanilla
    • ½ cup coffee

    Optional Toppings

    • Coconut whipped cream
    • Caramel Sauce
    • Cinnamon sugar
    • Cocoa Nibs
    • Vegan Marshmallows

    Instructions

    • Heat. In a small saucepan over medium heat, stir together the milk, pumpkin, sugar, and pumpkin spice mix. Heat to a boil and then simmer for 1 minute.
    • Combine. Remove from the heat and add the vanilla extract, pinch of salt, and coffee. Stir again.
    • Drink. Divide between 2 mugs and enjoy!

    Notes

    • Variations
      • For a stronger coffee flavor, reduce milk to 1 ½ cups and increase coffee to 1 cup.
      • For a spicery latte, increase pumpkin pie spice to up to 1 teaspoon. For a less spicy, use only ¼ teaspoon pumpkin pie spice.
    • Allergy Variations 
      • If you are avoiding coconut milk, use your favorite non dairy alternative. I recommend soy milk, almond milk, or oat milk. 
    • How to Store 
      • Keep any leftover dairy free pumpkin spice latte in the fridge for up to 3 days and enjoy either warmed again or over ice!
    LivingBeyondAllergies.com

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

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