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Mug of vegan pumpkin spice latte on a table with coffee beans
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5 from 2 votes

Vegan pumpkin spice latte (Better than Starbucks)

Creamy, decadent and delicious vegan pumpkin spice latte. Made with coconut milk. Gluten free and vegan Ingredients
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Servings: 2
Calories: 343kcal
Author: Maria


  • 1 cup canned coconut milk full fat, not lite
  • 2 tablespoon maple syrup
  • 2 tablespoon pumpkin puree - not pumpkin pie filling
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • Double shot of espresso or ½ cup strongly brewed coffee


  • Pour coconut milk, pumpkin pie spice, vanilla, pumpkin, maple syrup and coconut milk (basically everything except the espresso) into a blender and blend for one minute. This will make the latte frothy. Pour mixture into a pan and heat on low while stirring.
    1 cup canned coconut milk, 2 tablespoon pumpkin puree - not pumpkin pie filling, ½ teaspoon pumpkin pie spice, 1 teaspoon vanilla, 2 tablespoon maple syrup
  • Prepare your espresso or strong coffee. Add it to the mixture in the pan and stir.
    Double shot of espresso or ½ cup strongly brewed coffee
  • Pour the latte mixture into two mugs. Top with vegan whipped cream and ENJOY!



Double or triple the pumpkin spice coconut milk blend and store it in a mason jar in the fridge. Have it ready to go each morning. Just brew a fresh shot of espresso to go with it each day.
Shake the can of coconut milk well, before opening, to make sure the cream and coconut water mix well.


Calories: 343kcal | Carbohydrates: 22g | Protein: 3g | Fat: 29g | Saturated Fat: 25g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 398mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2336IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg