This delicious pumpkin spiced milk will become your favorite fall-flavored drink! Made with simple ingredients and can be done within 5 minutes. We love it cold, but can also be warmed up for a cozy fall drink. Healthy, dairy-free and kids love it!
Thick, rich, spiced, pumpkin-ized milk... I'm in!
I don't know about you, but every year once we hit mid-Sept, all I want is all the autumn yummy food. I grabbed a few cans of pumpkin purée the other day and now I'm on to making pumpkin brownies and pumpkin overnight oats.
But you know when a recipe asks for some of the pumpkin purée from a can, but not all, then you are left with extra purée, unsure what to do with it?
Next time this happens, then you should whip up a batch of creamy pumpkin spiced milk!
This fall-flavored dairy-free milk could not be easier to prepare and absolutely burst with a ton of flavors. It is pretty much like a homemade pumpkin spice latte without coffee, meaning that you can serve it to your kids too.
All you have to do is blend some plant-based milk with the pumpkin purée, sweetener and pumpkin pie spices. It takes 2 min to prepare, but it makes for the most delicious fall drink that everyone will love.
You can enjoy this pumpkin milk cold with a lot of ice cubes or warm it up for a cozy cup of warm pumpkin milk.
Let me know if you gave it a try! ❤️
Why you will love this recipe
- Super rich and creamy in texture
- It tastes just like pumpkin pie, but in a glass or a mug!
- Easy and quick to make
- Enjoy it cold or warm!
- Caffeine-free recipe: kid-friendly and the whole family can enjoy it!
- Perfect drink recipe to use up extra pumpkin purée from another recipe
- Versatile and sweetened to taste
- Healthy: rich in Vitamin A, vitamin C and fiber
- Great for breakfast, snacking or as a light dessert
- Vegan and dairy-free, plus naturally gluten-free
Ingredients you will need
- Pumpkin purée: choose organic plain real pumpkin puree, NOT the canned pumpkin pie filling. You can also make your own pumpkin purée from a real fresh pumpkin!
- Plant-based milk: choose your favorite kind of milk. I used oat milk from Oatly (full-fat milk), but almond milk (mild nutty flavor), soy milk (higher in protein) or cashew milk (super rich and creamy) works too. You can also choose coconut milk (from a box) for a mild coconutty flavor and an ultra-creamy consistency.
- Pumpkin pie spice mix: or other spices that you like. You can do a mix and match of cinnamon, nutmeg, allspice, cardamom and ground ginger or make a larger batch of your own pumpkin pie spice mix to use for other recipes too. Chai spices mix works too!
- Sweetener: I love maple syrup in this case for its caramel-like flavor that works well in spiced fall recipes. Agave nectar or brown syrup works too. And since you will be blending the mixture, granulated sugar will dissolve well, so feel free to any sweetener of your choice, such as coconut sugar or brown sugar.
- Vanilla extract: optional, but pairs well with the spices and the creamy milk.
- Oat whipped cream or coconut whipped cream: also totally optional, but this pumpkin milk is absolutely amazing served topped with whipped cream.
How to make a pumpkin spiced milk
It only takes 5 minutes to whip up this homemade pumpkin milk together!
In a blender, add the milk, pumpkin purée, spices and sweetener. You can start with less of the sweetener and add it to taste later.
Alternatively, you can also add the ingredients to a tall container and use an immersion blender to combine the ingredients.
Blend on high until smooth and creamy. It should take only a few seconds of blending to create a uniform mixture, so try not to overblend not to warm up the mixture.
Then, taste and adjust how pumpkin-y and how sweet you want it to be (you can add an extra touch of maple syrup if needed). Add more of the spices too if you want.
Pour over ice cubes in a tall glass or divide it between 2 short glasses. Add a sprinkle of cinnamon or more of the pumpkin spice mix and serve!
How can I serve it warm?
We love the cold version, but you can also serve it as a cozy drink on a cold night. It can be served as a family-friendly caffeine-free pumpkin spice latte!
To serve it warm, then simply pour the pumpkin milk into a small saucepan and warm it up slowly on medium heat while stirring often.
Do not bring the mixture to a simmer, it is ready to serve when steamy hot.
Adjust flavors to your taste and then pour the hot drink in a large mug with whipped cream and a generous dust of pumpkin pie spices.
- Try to chill both the milk and purée ahead for a frosty cold milk. If you want, you can also add 2-3 ice cubes to the blender to help make the milk super cold (but not too many so it does not dilute the flavors!).
- Make sure not to grab a can of pumpkin pie filling! This kind is packed with sugar and does not have the same natural flavor.
- This recipe will give you a moderately pumpkin-flavored milk. For a stronger pumpkin taste, then feel free to add more of the purée.
This milk is great served with whipped cream and a sprinkle of spices, whether you are serving it cold or warm.
Other than enjoying it by the glass, you can also serve it:
- over granola
- in cereals
- to make pancakes
- as a coffee creamer
- to make oatmeal
Variations to the recipe
As you can imagine, this creamy pumpkin spice milk is easy to customize to your preference.
Make sure to taste it and adjust how much pumpkin, spices and sweetener you need to make it right for you. Also, there are other ways you can make this milk:
- Golden pumpkin milk: add a dash of turmeric spices to add flavor, warmth and extra nutrients, especially antioxidants. I recommend also adding a small amount of ground black pepper to help boost the absorption of the turmeric.
- Chocolate pumpkin milk: add 1-2 tablespoons of raw cacao powder to the blender to make a chocolatey spiced milk! Cacao can be a little bitter, so you might have to add a little more sweetener to balance the flavors.
- Pumpkin spice latte: if you were looking for a boost in caffeine, then simply add 1-2 shots of espresso (or about ¼-1/3 cup of a strongly brewed coffee if you don't have an espresso machine) to your milk. If serving it cold, then try to chill the coffee first.
- Pumpkin spiced smoothie: you can easily make a thick smoothie using this recipe. Simply add a little more of the pumpkin purée to the blender and also, include a large frozen banana or about 1 cup of frozen mango to make the smoothie thick and frosty. In that case, add the sweetener only if needed since the fruits will naturally bring some extra sweetness to your drink.
- Protein-rich: add a spoonful of peanut butter, pumpkin seed butter or almond butter to the blender.
Keep the extra pumpkin milk in an airtight container in the fridge for up to 4 days. Mason jars work well for that and make sure to stir well before serving.
Yes! Simply combine all the ingredients in a large glass and use a whisk to combine to smooth.
Yes! Prepare and cube the fresh pumpkin, and then boil in plenty of water until very soft. Use the cooked and drained pumpkin flesh to make this milk!
- Pumpkin chocolate chip cookies
- Peanut butter coffee
- White bean pumpkin fudge brownies
- Strawberry almond milk
- Cardamom latte
- Pumpkin seed butter
- Pumpkin overnight oats
- Hemp chocolate milk
- Iced dirty chai latte
- Oat milk hot chocolate
I hope you like this pumpkin spiced milk recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Pumpkin Spiced Milk (Warm or Iced)
- Blender optional
- 2 cups milk of your choice - I used oat milk from Oatly
- ½ cup canned real pumpkin purée (unsweetened) - NOT the pumpkin pie filling
- 1 tbsp maple syrup (or sweetener of choice) - or to taste
- ½ tsp pumpkin pie spice mix - plus more for serving
- ½ tsp vanilla extract - optional
- oat whipped cream - optional, for serving
For a WARM pumpkin spiced milk
- Whisk all the ingredients in a sauce pan and warm up until steamy but not boiling.
- Remove from the heat and taste to adjust the flavor. Pour in a mug, and top with whipped cream and more spices. Enjoy!
For an ICED pumpkin spiced milk
- Add all the ingredients into a blender an blend until smooth and frothy.
- Taste to adjust the flavors, add ice cubes to large serving glasses and pour the milk over. Enjoy right away!
- Storage: keep the leftovers in an airtight container for up to 4 days.
- You can customize this recipe by adding more spices, such as turmeric or cacao powder.
- We love this recipe served by the glass, but can also be used over granola, to make pancakes and in coffee. Check out the blog post for more serving ideas!