Iced Pumpkin Spice Latte

Save your money and make this iced pumpkin spice latte at home with real pumpkin purée, espresso, milk, pumpkin‑pie spices and maple syrup.

Serve it over ice for a refreshing fall pick-me-up, or enjoy it warm if you’re craving that classic latte vibe. Either way, this homemade PSL tastes just like your favourite café order, but fresher and better for your wallet.

Why you’ll love this recipe

• Made with real ingredients: Pumpkin purée, maple syrup, and warm spices make this latte taste fresh and homemade.
• Budget-friendly: Skip the coffee shop and enjoy your favourite fall drink at a fraction of the cost.

Ingredients and substitutions

• Espresso shots – strong brewed coffee can be used if you don’t have an espresso machine.
• Milk – any kind of milk works here, including oat, almond, soy, or regular dairy milk.
• Pumpkin spice syrup – use store-bought syrup if you’re short on time, or make it homemade with pumpkin purée, maple syrup, and pumpkin pie spice.
• Whipped cream – optional for topping, and you can swap with coconut whipped cream for a dairy-free option.

Pumpkin spice syrup

• Maple syrup – honey, agave, or simple syrup can be used as alternatives.
• Pumpkin purée – fresh pumpkin purée or canned both work; make sure it’s 100% pumpkin, not pie filling.
• Pumpkin pie spice – you can use a store-bought blend or make your own (see below).

Pumpkin pie spice

• Cinnamon – ground cinnamon is essential, but you can adjust the amount to taste.
• Nutmeg – use freshly grated if possible.
• Dried ginger – can be swapped with fresh grated ginger for a spicier kick.
• Allspice – substitute with ground cloves or omit if you don’t have any.

How to make this iced pumpkin spice latte

Step 1: Build the spice blend.

Stir together the cinnamon, nutmeg, dried ginger and allspice to make the pumpkin pie spice.

Step 2: Make the syrup.

In a small saucepan, simmer water, maple syrup, pumpkin purée and pumpkin pie spice.

Step 3: Strain and smooth.

Strain the syrup through a fine mesh sieve.

Step 4: Let cool.

Let the syrup cool and keep it in a bottle container with pump or a mason jar.

Step 5: Brew the coffee.

Pull two espresso shots with your coffee maker.

Step 6: Assemble.

Froth the milk with pumpkin spice syrup until smooth. Pour over ice, add espresso, stir, and top with whipped cream if you like.

Frequently asked questions

Can I make this latte without pumpkin purée?

Yes! If you’re out of purée, make a quick syrup by simmering spices with maple syrup, then mix with milk and coffee for a similar cozy flavour. In a pinch, you can also use pumpkin pie filling; just don’t add maple syrup in addition as it’s sweeter.

What’s the best espresso swap if I don’t have an espresso maker?

Brew a strong cup of coffee instead—it gives similar flavor depth that pairs nicely with the pumpkin spice mix.

What’s the secret to a richer pumpkin flavour?

Simmer your pumpkin purée longer to reduce it for a more concentrated taste, or use pumpkin butter for depth.

How to store and reheat

Make ahead: Prepare the pumpkin spice syrup in advance and store it in the fridge for up to 1 week.

Store: Keep leftover latte in a sealed jar in the fridge for up to 2 days; stir or shake before serving.

Reheat: Warm gently on the stovetop or in the microwave until heated through, then froth again if you like.