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Vegan Pumpkin Spiced Iced Lattes

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5 from 3 votes

The sweet, cinnamon-y taste of pumpkin pie in a chilled, caffeinated drink…  Yes, pumpkin spiced lovers – this Vegan Pumpkin Spiced Iced Latte (or, “PSL” if you will) is the ultimate afternoon pick-me-up that requires no trip to the coffee shop! This drink is especially refreshing on those warmer days of autumn that have us still wearing summer clothes.

Audrey holding a vegan pumpkin spice iced latte in a glass jar with straw in front of fall floral wreath

Why This Recipe Works:

  • The flavors of pumpkin pie are served over ice for a refreshing drink that tastes like a cool fall breeze!
  • My vegan PSL recipe includes your fave plant-based milk alternative, nutrient-packed pumpkin puree, and maple syrup for sweetness. (You can also add a pinch of brown sugar for an extra sweet sip-able treat!) So this iced latte is as simple and healthy as it is tasty.
  • Yay for caffeine! I use handy instant coffee, so these iced pumpkin spiced lattes have the kick you want but with no need to brew coffee or espresso. Plus the instant coffee makes this recipe super fast to make – which is exactly what you want when you need to get going!
  • Not only is this beverage sweet, delicious and caffeinated, but it’s super easy and quick to make, too! You’ll be sipping on the best dairy-free pumpkin spice iced latte in about 5 minutes.

How to Make Vegan Pumpkin Iced Spiced Lattes

This is how I do it:

  1. Combine the milk, pureed pumpkin, pumpkin pie spice, sweetener of choice, vanilla extract, coffee, and salt via high speed blender (I used a small bullet blender) for about 20 seconds.
  2. Pour into two glasses filled with ice cubes.
  3. Enjoy the taste of sweet, pumpkin, coffee fantasticness!

overhead top view inside a glass of pumpkin spiced vegan latte over ice, with small pumpkins in the background

Recipe Tips for the Best Iced Pumpkin Spice Lattes (Vegan!)

  • Be sure to buy plain canned pureed pumpkin, NOT pumpkin pie filling. Big difference!
  • Make a sugar-free version by replacing maple syrup and brown sugar with 1 or 2 packets of stevia or monk fruit.
  • I prefer almond or cashew milk in this recipe, but any non dairy milk will work.
  • Non dairy milk can be a bit more difficult to get frothy, so blend an extra 10-20 seconds (if needed) to get that perfect latte consistency.
  • Make this a blended, shake-like vegan iced PSL recipe! First blend together the latte ingredients, then add 1-2 cups of ice and blend again to reach the consistency you like.
  • This is a fantastic recipe to make ahead! Blend the ingredients and store in a sealed container in the fridge for up to 3 days. Give it a stir before pouring into ice-filled glasses.
  • My recipe makes two 12-oz ice lattes… Just halve the recipe to make one, or double the ingredients to make four iced lattes!

Looking For More Delicious Fall Recipes? Then You Have To Try My:

Vegan Pumpkin Spiced Iced Lattes

Vegan Pumpkin Spiced Iced Lattes

Satisfy your desire for a sweet, pumpkin spiced treat AND a delicious coffee drink all at once with these autumn inspired pumpkin spiced iced lattes!
5 from 3 votes
Print Pin Rate
Course: Drinks
Cuisine: gluten-free, plant based, vegan
Keyword: dairy free latte, PSL recipe, pumpkin spice latte dairy free, Pumpkin Spiced, vegan latte, Vegan Pumpkin Spiced Iced Lattes
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 Iced Lattes
Calories: 160kcal

Ingredients

  • 16 oz. non-dairy milk
  • 1/2 c. canned pureed pumpkin
  • 2 Tbsp. pure maple syrup (30 ml)
  • 1 Tbsp. pumpkin pie spice
  • 2 tsp. brown sugar (or an extra 2 tsp. maple syrup)
  • 2 tsp. instant coffee
  • 1 tsp. vanilla extract
  • Pinch of salt
  • ice cubes to fill each glass

Instructions

  • Combine the milk, pureed pumpkin, pumpkin pie spice, sweetener of choice, vanilla extract, coffee, and salt via high speed blender (I used a small bullet blender) for about 20 seconds.
  • Pour into two glasses filled with ice cubes.
  • Enjoy the taste of sweet, pumpkin, coffee fantasticness!

Video

Notes

  • Be sure to buy plain canned pureed pumpkin, NOT pumpkin pie filling. Big difference!
  • I prefer almond or cashew milk in this recipe, but any non dairy milk will work.
  • Make a sugar-free version by replacing maple syrup and brown sugar with 1 or 2 packets of stevia or monk fruit.
  • Non dairy milk can be a bit more difficult to get frothy, so blend an extra 10-20 seconds (if needed) to get that perfect latte consistency.
  • Make this a blended, shake-like vegan iced PSL recipe! First blend together the latte ingredients, then add 1-2 cups of ice and blend again to reach the consistency you like.
  • This is a fantastic recipe to make ahead! Blend the ingredients and store in a sealed container in the fridge for up to 3 days. Give it a stir before pouring into ice-filled glasses.
  • My recipe makes two 12-oz ice lattes... Just halve the recipe to make one, or double the ingredients to make four iced lattes!

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 306mg | Potassium: 389mg | Fiber: 3g | Sugar: 17g | Vitamin A: 9224IU | Vitamin C: 4mg | Calcium: 365mg | Iron: 3mg
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

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Comments

Wetona james

Sound great. Just cut up and cooked my punkin from hsllo the other day. Will be try this soon.
Thank you

Reply

Jim Morrison

This looks like a wonderful drink for the holidays.

Reply

Kathy Schoonveld

That sounds amazing!!!

Reply

Audrey Dunham

Thanks! Please let me know what you think should you decide to try it!

Reply

Maryanne V.

5 stars
Made these tonight!! My picky husband gulped it down. I’m not a fan of coffee shop pumpkin spice, but this coffee I love. I used decaf instant coffee as I have sleep issues. Followed recipe otherwise. I bought 2 autumn glasses and we had a special coffee date in the afternoon.

Reply

Audrey Dunham

Fantastic! So happy you enjoyed them! 🙂

Reply

Maryanne V

5 stars
Made this last night. Only change was using decaf instant coffee due to sleep issues. Talk about delicious. Thanks for a great recipe!!

Reply

Audrey Dunham

So happy to read this, Maryanne! Glad you and your husband enjoyed this drink – we love it around here, too! Thanks for the lovely comment.

Reply

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