If you’ve been waiting for a cozy autumn drink that doesn’t come with a long drive-thru line, say hello to pumpkin spice milk. Think of it as the more relaxed cousin of the famous PSL—creamy, lightly sweetened, and full of cozy fall spices, but without the caffeine crash. It’s the kind of drink that makes you want to pull on fuzzy socks, light a candle, and watch the leaves swirl outside your window.
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Why You’ll Love This Pumpkin Spice Milk
- Quick: Ready in just 10 minutes.
- Flexible: Make it hot or cold, dairy or non-dairy.
- Family-friendly: Even the kids can enjoy this PSL alternative.
- Wholesome: Made with real pumpkin puree, not artificial flavoring.
What Does Pumpkin Spice Milk Taste Like?
Imagine sipping on pumpkin pie in liquid form—smooth, creamy, and just the right amount of spiced warmth. The pumpkin puree gives it a natural sweetness, while the honey or maple syrup adds a gentle caramel note. Add a dollop of whipped cream and suddenly your everyday Tuesday feels like Thanksgiving morning.
Ingredients You’ll Need for Pumpkin Spice Milk Recipe
Making pumpkin spice milk couldn’t be easier, and the beauty is that it uses pantry staples you probably already have. Let’s break it down so you know exactly what you’re working with:
- Milk of choice (1 cup) – You can absolutely use regular whole milk for a rich and creamy result, but this recipe also shines with plant-based options like almond milk, oat milk, or soy milk. Oat milk tends to give the frothiest, most “latte-like” texture. If you’ve tried my creamy vegan tomato and cauliflower bisque, you know how versatile dairy-free milks can be.
- Pumpkin puree (1/4 cup) – The star of the show! Go for pure pumpkin puree, not pumpkin pie filling. Pie filling is already loaded with sugar and spices, which can make your drink overly sweet. Homemade pumpkin puree works beautifully too, especially if you’ve roasted pumpkins for another dish like my pumpkin wild rice soup.
- Honey or maple syrup (1 tablespoon) – Both add a natural sweetness that balances the earthy pumpkin flavor. Honey gives a floral depth, while maple syrup leans into that cozy autumn vibe we all crave. If you’re serving vegan friends or kids with sensitivities, maple syrup is the way to go.
- Pumpkin pie spice (1/4 to 1/2 teaspoon) – This blend of cinnamon, nutmeg, ginger, and cloves is what transforms simple pumpkin and milk into a festive fall drink. Adjust to your taste—if you’re spice-shy, start with 1/4 teaspoon; if you want bold holiday flavor, go closer to 1/2 teaspoon.
- Optional garnish – A dollop of whipped cream (dairy or coconut-based) and a light sprinkle of extra pumpkin spice. This final touch makes your drink look like it came from a coffeehouse, but with way less fuss.
Each of these ingredients works together to make pumpkin spice milk creamy, flavorful, and wholesome. And since it’s caffeine-free, it’s a fall drink the whole family can enjoy—even little ones who want to join in the seasonal fun.
How to Make Pumpkin Spice Milk
The beauty of this pumpkin spice milk recipe is that it works two ways: cold and refreshing or warm and cozy. Here’s exactly how to make it, step by step:
Cold Pumpkin Spice Milk (Perfect for Busy Mornings)
- Gather your ingredients.
- Have your milk, pumpkin puree, honey (or maple syrup), and pumpkin pie spice measured out and ready. This will make the blending process a breeze.
- Blend until smooth.
- Add all ingredients into a blender and blend on high for about 30 seconds. You’ll notice the pumpkin puree fully integrates into the milk, creating a creamy, golden-orange drink.
- No blender? No problem! Add everything to a large mason jar and use an immersion blender, or shake vigorously if you’re short on time (though it may not be as smooth).
- Pour and garnish.
- Pour the chilled pumpkin spice milk into a tall glass. If you want to make it extra special, top it with whipped cream and a dusting of pumpkin pie spice. Kids especially love this “dessert-style” version.
Warm Pumpkin Spice Milk (Cozy & Comforting)
- Whisk ingredients together.
- In a small saucepan, combine your milk, pumpkin puree, honey or maple syrup, and pumpkin pie spice. Use a whisk to make sure the pumpkin is fully incorporated into the milk.
- Heat gently.
- Place the saucepan over medium heat. Warm the mixture until steaming, about 3–5 minutes. Be careful not to boil—it can scorch the milk or cause non-dairy milks to separate.
- Taste and adjust.
- Give it a quick taste. Want more spice? Add a pinch more pumpkin pie spice. Too sweet? Add a splash more milk. This recipe is very forgiving, so make it yours.
- Serve in your favorite mug.
- Pour into a cozy mug, top with whipped cream if desired, and sprinkle with cinnamon or pumpkin spice for that coffee-shop feel—without the drive-thru line.
Pro Tip
If you love this warm version, it pairs beautifully with a slice of pumpkin bread with cream cheese frosting or even my pumpkin crumb muffins. Trust me—pumpkin-on-pumpkin is never too much in fall!
Tips and Tricks for Perfect Pumpkin Spice Milk
- Don’t skip the whisking: It keeps the pumpkin puree from settling at the bottom.
- Too thick? Add a splash more milk.
- Kid-approved tip: Try serving it cold with a sprinkle of cinnamon sugar on top—it feels like dessert!
- Make ahead: Blend the base (pumpkin + milk + honey + spice) and keep in the fridge for 2 days. Just shake or whisk before serving.
Storage for Pumpkin Spice Milk
- Best enjoyed fresh, but the base can be refrigerated for up to 48 hours.
- Reheat gently on the stove or microwave—just don’t boil, or it may curdle if you’re using non-dairy milk.
FAQs
Can I make this vegan?
Yes! Use almond, oat, or soy milk and swap honey for maple syrup.
Can I use pumpkin pie filling instead of puree?
Not recommended—it already has added sugar and spices, which can throw off the flavor balance.
What’s the best non-dairy milk for this?
Oat milk gives the creamiest texture, but almond milk is delicious too.
A Cozy Note from My Kitchen
I first made this pumpkin spice milk on a busy school morning when my kids wanted “something special” but I didn’t have time for pancakes. Let me tell you—this drink bought me 20 minutes of peace and three smiling faces around the table. Sometimes, the simplest recipes turn into the sweetest memories.
If you’re in a pumpkin mood, pair this drink with a slice of my pumpkin pecan coffee cake or cozy up with a bowl of pumpkin wild rice soup.
Conclusion
This pumpkin spice milk is proof that cozy fall vibes don’t have to come in a paper cup. Simple, creamy, and made with real ingredients, it’s the perfect way to bring a little seasonal magic to your kitchen. Give it a try—you might just find your new fall favorite! 🍁
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The Best Pumpkin Spice Milk – Simple, Creamy & Family Friendly
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Beverage
- Method: Blending
- Cuisine: American
Description
Step aside PSL, this creamy pumpkin spice milk is about to seduce your tastebuds. Made with real pumpkin, cozy spices, and a dreamy, whipped topping, this delicious pumpkin milk is sure to be a favorite fall drink.
Ingredients
1 cup / 240 ml / 8 fl oz milk of choice (can be dairy milk or non-dairy milk alternative)
1/4 cup / 50 g / 1.7 oz pumpkin puree or canned pumpkin
1 tbsp clear honey (or maple syrup)
1/4 to 1/2 tsp pumpkin pie spice
Garnish (optional)
dollop of whipped cream
pinch of pumpkin pie spice
Instructions
1. Cold pumpkin spice milk. Add the milk, pumpkin puree, honey, and pumpkin pie spice into a blender. Blend until smooth. Alternatively, put the ingredients in a large jar and blend with an immersion blender.
2. Warm pumpkin milk. If you desire a hot pumpkin drink, put all ingredients (except the garnishes) into a small saucepan. Heat on the stovetop over medium-high heat until warm and steaming. Whisk until everything is well combined.
3. Garnish. Pour the pumpkin milk into a glass or mug. You can serve as is or optionally top with a dollop of whipped cream and a sprinkle of pumpkin pie spice for garnish.
4. Serve. Serve right away and enjoy!
Notes
For a richer version, use whole milk or oat milk for a creamy texture. Adjust the spice to your liking—start with 1/4 tsp and increase as needed. This drink is delicious hot or cold, so try both to see which you prefer.
