What you need.
- 1 tbsp (6g) Shyne Coffee
- 4 oz Hot water
- 6 oz Milk
- 2 tbsp Pumpkin pureeNot pumpkin pie filling
- 1 tbsp Maple syrup
- 1/4 tsp Pumpkin pie spice
- 1/4 tsp Vanilla extract
- For topping Whipped cream
~200 calories per serving
How it’s done.
- 1
Heat milk in a saucepan with pumpkin puree, maple syrup, pumpkin pie spice, and vanilla. Whisk until smooth.
- 2
Dissolve coffee in hot water.
- 3
Strain the pumpkin milk mixture if desired for smoothness.
- 4
Froth the pumpkin milk.
- 5
Pour over the coffee and top with whipped cream and a sprinkle of pumpkin pie spice.
Why Make a PSL at Home
Starbucks has sold over 500 million pumpkin spice lattes since 2003 — and a grande runs about $7 with roughly 50g of sugar. The homemade version costs closer to a dollar, takes 10 minutes, uses real pumpkin instead of flavoured syrup, and lets you decide exactly how sweet it gets. One tablespoon of maple syrup here versus five pumps of syrup there is the whole difference.
Real Pumpkin Is the Upgrade
Most cafe PSLs are pumpkin-flavoured, not pumpkin. Using actual pumpkin puree (check the can — "pure pumpkin," not "pumpkin pie filling," which is pre-sweetened and spiced) gives the drink body, an earthy depth, and a flavour that tastes like fall instead of like candy.
Two tablespoons per mug is the sweet spot. More than that and the texture turns gritty — which is also why step 3 offers a quick strain if you want it cafe-smooth.
The Technique That Makes It Work
The order matters: whisk the pumpkin, maple syrup, and spices into the milk while it heats, not into the coffee. Heat blooms the spices and dissolves the pumpkin evenly, so you get spiced milk rather than a spice slick floating on top. Then froth it — pumpkin milk froths surprisingly well — and pour it over the coffee.
No espresso machine needed: dissolving 1 tablespoon of Shyne Coffee in 4 oz of hot water gives you a strong, concentrated base that stands up to the sweet spiced milk. Chaga Coffee is the best match here — its earthy-vanilla notes belong in the same flavour family as pumpkin and cinnamon.
The Perfect Pumpkin Pie Spice
Don't have pumpkin pie spice? Make your own:
- 3 parts cinnamon
- 1 part ginger
- 1 part nutmeg
- ½ part allspice
- ½ part cloves
Mix a small jar of it in September; you'll use it through December.
Pumpkin Spice Latte FAQ
Can I make it iced?
Yes. Whisk the pumpkin, syrup, and spices into cold milk (shake hard in a jar if you don't want to heat it), dissolve the coffee in 2 oz of hot water, and pour both over ice.
Can I make it dairy-free?
Oat milk is the best swap — it froths well and its natural sweetness suits the spices. Almond and soy work too.
How much caffeine is in this?
65-75mg from the Shyne base — about two-thirds of a typical brewed cup, and well under a grande PSL's ~150mg. If you want a fall drink with no caffeine math at all, that's what herbal tea is for.
What do I do with the rest of the can of pumpkin?
Portion it into an ice cube tray and freeze — each cube is roughly one latte's worth for the rest of the season.
More Fall Favorites
- Maple Cinnamon Coffee - Canadian comfort
- Cinnamon Dolce Latte - Sweet and warming
- Turmeric Latte - Golden and spiced
