Can I make this without an espresso machine?
Yes. Use very strong brewed coffee or moka pot coffee (it is strong and espresso-like, just not technically espresso). If using regular drip coffee, brew it a little stronger than usual so it can hold its own with the milk.
Do I have to use pumpkin puree?
You do not have to, but it is what makes this taste like pumpkin and not just “spiced latte.” Use plain pumpkin puree, not pumpkin pie filling.
How do I keep pumpkin from making the drink gritty?
Whisk the pumpkin with sugar and spices first, then whisk in the hot espresso until smooth. If you want it extra silky, strain the pumpkin-coffee mixture through a fine mesh sieve before adding milk.
Can I make it dairy-free?
Absolutely. Oat milk froths nicely and tastes cozy with pumpkin. Almond milk works too, but it can foam less and separate if overheated. Heat gently and avoid boiling.
What is the best sweetener?
Brown sugar tastes the most “fall.” Maple syrup is great too. If you want the cleanest latte texture, use a fully dissolved sweetener like maple syrup or simple syrup. If you want it sweeter like a coffee shop, add another teaspoon or two to taste.
Can I make it iced?
Yes. Make the pumpkin coffee base hot so it dissolves, then cool it for a few minutes, pour over ice, and add cold milk. Froth a little cold milk if you want that cafe top.
What if I do not have pumpkin pie spice?
No problem. Use 1/2 teaspoon cinnamon plus a small pinch of ginger and nutmeg. Add a tiny pinch of cloves only if you love clove. It is bold.
