I developed a real-pumpkin, spice-forward pumpkin milk that can be served hot or blended cold, finished with whipped cream and suited for breakfast, a kid-friendly snack, or a bedtime cup.

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I can’t keep this pumpkin spice milk to myself. It’s basically pumpkin pie in a mug, made with real canned pumpkin puree and topped with fluffy whipped cream, and it flirts with both hot and cold options.

As someone who usually skips sweet drinks, I was surprised how addictive it is. The flavor makes it feel like fall without being too syrupy, and it’s perfect as a kid friendly Pumpkin Milk or one of those Warm Creamy Drinks you crave after a long day.

Try it and tell me if you don’t want another cup right away.

Ingredients

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Milk adds creaminess and protein, calcium, little carbs; choose plant milk if you prefer
Pumpkin gives fiber, vitamin A, earthy flavor, and a subtle natural sweetness
Natural sweeteners add sweetness, some minerals, and simple carbs so taste and adjust
Pumpkin pie spice brings warm, cozy aromatics, boosts flavor without adding sugar
Vanilla rounds flavors, adds sweetness perception, tiny flavor boost, doesn’t add calories much
Whipped cream makes it indulgent, adds fat and richness, turns it into dessert
Pinch of salt balances sweetness, enhances pumpkin and spice flavors
Extra cinnamon on top adds aroma and a little spicy warmth

Ingredient Quantities

2 cups milk (whole, 2%, or unsweetened almond milk, use what you like)

3 tablespoons canned pumpkin puree

2 tablespoons pure maple syrup or honey (sweeten to taste)

1 teaspoon pumpkin pie spice (or 3/4 tsp ground cinnamon + 1/4 tsp ground ginger + a pinch ground nutmeg and a pinch ground cloves)

1/2 teaspoon vanilla extract

Pinch of salt

1/2 cup heavy whipping cream or store bought whipped cream for topping (or coconut whipped cream if you prefer)

Ground cinnamon or extra pumpkin pie spice for sprinkling

Ice cubes if you want it cold

How to Make this

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1. If you plan to use fresh whipped cream, chill a bowl and beaters for a few minutes then pour in 1/2 cup heavy whipping cream and whip until soft peaks form, set aside. If using store bought or coconut whipped cream skip this step.

2. In a small bowl mix 3 tablespoons canned pumpkin puree, 2 tablespoons pure maple syrup or honey, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract and a pinch of salt until smooth and well blended.

3. Decide hot or cold. For hot, gently warm 2 cups milk in a small saucepan over medium low heat until it is steaming but not boiling. For cold, add the milk and a handful of ice to a blender.

4. For the hot version whisk the pumpkin mixture into the warm milk until fully combined and smooth, keep heating just until everything is hot and aromatic, dont let it boil or the milk will scald.

5. For the cold version add the pumpkin mixture to the blender with the milk and ice, blend until smooth and frothy, taste and add more maple syrup if you want it sweeter.

6. If you like extra froth use a hand frother or whisk vigorously for 20 to 30 seconds to create a little foam before serving.

7. Pour into mugs or glasses, top with the whipped cream you made earlier or a dollop of store bought whipped cream or coconut whipped cream.

8. Finish with a light sprinkle of ground cinnamon or extra pumpkin pie spice on top, serve hot or cold and enjoy, it basically tastes like pumpkin pie in a mug.

Equipment Needed

1. Measuring cups and spoons (for the 2 cups milk, 3 tbsp pumpkin, 2 tbsp syrup, 1 tsp spice etc)
2. Small mixing bowl — chill this if youre making fresh whipped cream
3. Electric hand mixer or a sturdy whisk (for whipping cream or mixing the pumpkin paste)
4. Small saucepan (to gently warm the milk for the hot version)
5. Blender (for the cold, iced version)
6. Hand frother or small whisk (to make extra froth right before serving)
7. Rubber spatula or spoon (to scrape the pumpkin mix and combine ingredients)
8. Mugs or tall glasses for serving, plus a measuring cup for liquids

FAQ

Q: Can I make this dairy free? A: Yes, totally. Use unsweetened almond milk, oat milk or full fat coconut milk for a richer sip. Swap the heavy cream topping for coconut whipped cream or chill the drink and skip the cream, it's still tasty.

Q: Hot or cold which is better and how do I heat it? A: Both work. For hot, whisk pumpkin, maple, spices and vanilla into milk, warm gently over low to medium heat until steaming, don't let it boil. For iced, blend or shake with ice then top with whipped cream.

Q: What if I dont have canned pumpkin puree? A: You can roast and mash sugar pumpkin or use fresh pumpkin puree, but do not use pumpkin pie filling, it's sweetened and spiced already and will throw off the flavor.

Q: How long will leftovers keep? A: Store the milk base in an airtight container in the fridge up to 48 hours. Whipped cream on top is best added right before serving. Give it a good shake or quick blend before drinking because it can settle.

Q: Can I make it stronger or less sweet? A: Yep. Add more pumpkin pie spice or cinnamon for a bolder spice, or reduce the maple syrup or honey to taste. You can also use a sugar free sweetener if you want less sugar.

Q: Can I froth this and turn it into a latte? A: For sure. Blend briefly or use a milk frother to get it frothy, then pour over espresso or enjoy plain. If you want extra creaminess, use a higher fat milk or add a splash of heavy cream before frothing.

Pumpkin Spice Milk {Easy Pumpkin Milk} Recipe Substitutions and Variations

Milk: swap with oat milk for extra creaminess, cashew milk for a mild nutty note, or soy milk if you want more protein. Use unsweetened so it doesn’t get too sweet.
Canned pumpkin puree: try mashed butternut squash, cooked sweet potato puree, or carrot puree. They match texture, just tweak the sweetener a bit.
Maple syrup or honey: use agave nectar, a simple syrup made from brown sugar, or date syrup for a deeper caramel like flavor. Add little by little and taste.
Heavy whipping cream or whipped cream: use chilled full fat coconut milk whipped, or plain Greek yogurt thinned with a splash of milk for tang and body. For a lighter drink skip it and froth extra milk on top.

Pro Tips

1) Strain the pumpkin mix before you add it to the milk. Use a fine mesh sieve and press it through with the back of a spoon so you dont get little stringy bits or lumps. It makes the drink silky, not chunky.

2) Heat slowly and watch it. Warm milk over low to medium low heat, stir often and pull it off right before it starts to steam. If it comes to a boil the milk will scald and taste off, plus the spices can get bitter.

3) Want better texture and mouthfeel? Add a splash of heavy cream or half and half to the milk, or use a higher fat milk. For cold drinks, toss everything in the blender with a handful of ice and a tablespoon of cream for a frothy, creamy finish. If you dont have a frother, a jar with a tight lid and a few vigorous shakes works in a pinch.

4) Make a pumpkin concentrate ahead of time and stabilize your whipped cream. Mix pumpkin, sweetener and spices into a jar and keep it in the fridge for up to 3 days so you can just heat or blend quickly. For whipped cream that holds up longer add a teaspoon of powdered sugar or a tablespoon of instant dry milk while whipping, it keeps the peaks from collapsing fast.

Pumpkin Spice Milk {Easy Pumpkin Milk} Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I developed a real-pumpkin, spice-forward pumpkin milk that can be served hot or blended cold, finished with whipped cream and suited for breakfast, a kid-friendly snack, or a bedtime cup.

Servings

servings

Calories

406

kcal

Equipment: 1. Measuring cups and spoons (for the 2 cups milk, 3 tbsp pumpkin, 2 tbsp syrup, 1 tsp spice etc)
2. Small mixing bowl — chill this if youre making fresh whipped cream
3. Electric hand mixer or a sturdy whisk (for whipping cream or mixing the pumpkin paste)
4. Small saucepan (to gently warm the milk for the hot version)
5. Blender (for the cold, iced version)
6. Hand frother or small whisk (to make extra froth right before serving)
7. Rubber spatula or spoon (to scrape the pumpkin mix and combine ingredients)
8. Mugs or tall glasses for serving, plus a measuring cup for liquids

Ingredients

2 cups milk (whole, 2%, or unsweetened almond milk, use what you like)
3 tablespoons canned pumpkin puree
2 tablespoons pure maple syrup or honey (sweeten to taste)
1 teaspoon pumpkin pie spice (or 3/4 tsp ground cinnamon + 1/4 tsp ground ginger + a pinch ground nutmeg and a pinch ground cloves)
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup heavy whipping cream or store bought whipped cream for topping (or coconut whipped cream if you prefer)
Ground cinnamon or extra pumpkin pie spice for sprinkling
Ice cubes if you want it cold

Directions

If you plan to use fresh whipped cream, chill a bowl and beaters for a few minutes then pour in 1/2 cup heavy whipping cream and whip until soft peaks form, set aside. If using store bought or coconut whipped cream skip this step.
In a small bowl mix 3 tablespoons canned pumpkin puree, 2 tablespoons pure maple syrup or honey, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract and a pinch of salt until smooth and well blended.
Decide hot or cold. For hot, gently warm 2 cups milk in a small saucepan over medium low heat until it is steaming but not boiling. For cold, add the milk and a handful of ice to a blender.
For the hot version whisk the pumpkin mixture into the warm milk until fully combined and smooth, keep heating just until everything is hot and aromatic, dont let it boil or the milk will scald.
For the cold version add the pumpkin mixture to the blender with the milk and ice, blend until smooth and frothy, taste and add more maple syrup if you want it sweeter.
If you like extra froth use a hand frother or whisk vigorously for 20 to 30 seconds to create a little foam before serving.
Pour into mugs or glasses, top with the whipped cream you made earlier or a dollop of store bought whipped cream or coconut whipped cream.
Finish with a light sprinkle of ground cinnamon or extra pumpkin pie spice on top, serve hot or cold and enjoy, it basically tastes like pumpkin pie in a mug.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.