Simple and Delish: How To Make Pumpkin Spice Puree
Pumpkin Spice Latte season is upon us! I have never had luck finding a store bought creamer I liked, but when I fell upon the DIY recipe world I was determined to find a mix that fit my taste buds!
I love this recipe because it’s adjustable to each person, it’s fun to play around with, it keeps well in the fridge, and it’s great on so many things, not just coffee!
So let’s get started and let’s make some homemade PSL!
Homemade Pumpkin Spice Puree
First step is to gather your ingredients! You’ll need one cup of your favorite milk of choice (I always use Unsweetened Vanilla Almond Milk), one half cup pumpkin puree (canned is fine), about a tablespoon of your sweetener of choice (grade A maple syrup here), one half teaspoon cup cinnamon, one quarter cup each of cloves, nutmeg and vanilla!
Add all your ingredients to a small saucepan and whisk until combined. This recipe is so simple, I had our three year old help. Toes on the counter are optional of course, although they definitely make for a cute experience!
I love this recipe because it’s healthy and flexible. It adds to so many things. Every fall our kids get so excited for Pumpkin Pie Drink, more on that in a bit!
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I always invite the kids in to help make this recipe. Because it is so simple, it’s not stressful to have their little hands (or toes) helping me in the process.
Once you’ve whisked thoroughly, place your saucepan onto your stovetop and simmer on low, whisking occasionally.
Once your mixture appears combined, and heated through, remove from heat.
How to make a Pumpkin Spice Latte
You can start to enjoy your Pumpkin Spice Puree immediately by making a latte!
Simply add 1 tablespoon puree to milk of choice (or more if your taste buds prefer!). Then warm up the milk and puree together. For me, 30-40 seconds in the microwave does the trick.
Next, mix it up. I like to use my favorite handheld frother to add some foam and texture to my latte.
Other great options for mixing to achieve foam
- shaking in a lidded jar (just be careful of pressure change due to heat when removing lid)
- pumping in a french press
You can simply stir with a spoon or whisk too.
Add coffee or espresso, sweeten to taste if needed, and enjoy!
What to do with the leftovers?
Pumpkin Spice Puree – This recipe makes a large batch puree. Store the puree in an airtight container. An upcycled jar works great! Keep in the refrigerator, and this puree stores for up to three weeks!
Leftover Canned Pumpkin – If using canned pumpkin, you’ll probably have leftovers of that too! I scoop that into muffin cups and flash freeze for 1/4 cup sized disks. These work great to use later on for baking, or even to make another Pumpkin Spice Puree batch when the first jar runs out!
More ways to enjoy Pumpkin Spice Puree
There are so many ways to enjoy this pumpkin spice puree! Like I had shared previously, the littles get so excited when we make this up because they know a bunch of yummy fall pumpkin flavor is headed their way!
Add this puree to some warm milk and froth for a yummy Pumpkin Pie Milk (kid friendly!). I’ll add an extra dash of maple syrup and sprinkle some cinnamon on top to make them extra yummy.
Top some ice cream with your favorite toppings and add some Pumpkin Spice Puree for an autumn harvest sundae.
Spice up your morning bowl of oatmeal with some Pumpkin Spice Puree, cinnamon, maple syrup and chia seeds for a warm, cozy morning of goodness.
Any other ways you can think of enjoying this puree? I’d love to hear them all! Share with me in the comments.
We hope this recipe brings joy to your home on the coziest of autumn days. If you make and share, don’t forget to tag @houseofeilers so I can see your creations!
Pumpkin Spice Latte Puree
- 1 cup milk of choice
- 1/2 cup pumpkin puree
- 1 TBSP sweetener of choice (adjust to taste)
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp vanilla
- Combine all ingredients into saucepan.
- Simmer on low, whisking occasionally until heated through and thoroughly combined.
- Adjust sweetener to taste as you simmer.
- Store in airtight container and refrigerate for up to three weeks.
- To make Pumpkin Spice Latte:
- Combine milk of choice (1/4-1/2 cup) and 1 TBSP of puree in mug.
- Heat milk and puree (30-40 seconds in the microwave works great).
- Stir or froth mixture.
- Add coffee or espresso, and enjoy!