Pumpkin Spice Latte (Dairy-Free, Sugar-Free)

This homemade pumpkin spice latte is creamy, naturally sweet, and full of rich, comforting flavors—perfect for the colder season. Made with real pumpkin, almond milk, and warming spices, this dairy-free latte is low in natural sugars and packed with nutrients.

Pumpkin Spice Latte: A Sugar Bomb

It’s that time of year again: the pumpkin spice latte (affectionately known as PSL) has returned, beloved by (almost) everyone. Traditionally made with coffee, sugar, pumpkin syrup, and milk, the popular version comes with a hefty amount of sugar.

Did you know a regular-sized PSL from a popular chain contains a staggering 50 grams of sugar? That’s equivalent to 12.5 teaspoons in just one drink! The American Heart Association recommends a maximum of 26 grams of sugar per day for women (about 6 teaspoons), which means one PSL nearly doubles that amount.

But don’t worry—you can enjoy this delicious treat at home with wholesome, nourishing ingredients and no added sugar.

A Healthy Homemade PSL

My version of the pumpkin spice latte is made with real baked pumpkin, homemade unsweetened almond milk, a single date (for two servings), hazelnut butter, and warming spices. And, of course, good, strong coffee. I personally use filter coffee made with a Chemex, but if you have an espresso machine, feel free to use that instead.

This homemade version contains just 9 grams of sugar per serving, all naturally occurring from the date and pumpkin. If you prefer a sweeter drink, you can easily adjust by adding an extra date (though this will increase the sugar content) or opt for a natural, zero-calorie sweetener like allulose or stevia.

Ingredients and Substitutions

This recipe makes about 24 oz (3 cups) of latte, perfect for two generous servings or three smaller ones.

• 1/4 cup baked pumpkin (skin removed) – baked sweet potato can be used as an alternative
• 1 cup strong coffee (or espresso for a bolder flavor)
• 2 cups unsweetened almond milk, divided
• 1 date, chopped
• 1 tablespoon hazelnut butter
• 1 teaspoon pumpkin pie spice
• Pinch of salt
• Pinch of vanilla
• Ground cinnamon, for garnish

Feel free to make substitutions: you can use sweet potato purée instead of pumpkin, or swap in your preferred non-dairy milk (or A2 milk). While hazelnut butter adds a unique richness to this latte, pecan butter or walnut butter will also work beautifully.

For a lower-carb option, replace the date with allulose, a non-caloric sweetener that won’t affect the flavor.

How to Make Pumpkin Spice Latte at Home

In a high-speed blender, combine the baked pumpkin (or sweet potato), 1 cup of almond milk, chopped date, hazelnut butter, pumpkin pie spice, salt, and vanilla. Blend until smooth.

Pour the blended mixture into a saucepan, add the coffee, and heat over low-medium heat, whisking regularly. Heat until it reaches your preferred drinking temperature.

(Optional) If you’d like a frothy topping, heat the remaining 1 cup of almond milk in a separate small saucepan. Use a handheld frother to create foam. Otherwise, add both cups of milk with the rest of the ingredients. 

Serve the latte in mugs or glasses. If you frothed the milk, pour the warm latte first, then top with the froth. Sprinkle with a pinch of ground cinnamon.

Enjoy warm, or store in the fridge and serve cold over ice.

Serve this dairy-free pumpkin spice latte with our healthy and delicious Gluten-Free Pumpkin Bread and Pumpkin Muffins.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

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Pumpkin Spice Latte (Dairy-Free, Sugar-Free)

(1 votes, average: 5.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 2

Prep Time: 5 minutes – Cooking Time: 5 minutes

This homemade pumpkin spice latte is creamy, naturally sweet, and full of rich, comforting flavors—perfect for the colder season. Made with real pumpkin, almond milk, and warming spices, this dairy-free latte is low in natural sugars and packed with nutrients.

Ingredients

• 1/4 cup baked pumpkin (skin removed) – baked sweet potato can be used as a substitute
• 2 cups unsweetened almond milk, divided
• 1 date, chopped
• 1 teaspoon pumpkin pie spice (or more, to taste)
• Pinch of salt
• Pinch of vanilla
• 1 cup strong coffee (or espresso, for a stronger flavor)
• Ground cinnamon, for garnish

Instructions

1

In a high-speed blender, combine the baked pumpkin (or sweet potato), 1 cup of almond milk, chopped date, pumpkin pie spice, salt, and vanilla. Blend until smooth.

2

Pour the blended mixture into a saucepan, add the coffee, and heat over low-medium heat, whisking regularly. Heat until it reaches your preferred drinking temperature.

3

(Optional) If you'd like a frothy topping, heat the remaining 1 cup of almond milk in a separate small saucepan. Use a handheld frother to create foam. Otherwise, add both cups of milk with the rest of the ingredients.

4

Serve the latte in mugs or glasses. If you frothed the milk, pour the warm latte first, then top with the froth. Sprinkle with a pinch of ground cinnamon.

5

Enjoy warm, or store in the fridge and serve cold over ice.