Homemade Dairy Free Pumpkin Spice Latte

dairy free, Food
Iced Dairy Free PSL

If you’re like me, getting out of bed and out the door in the mornings can sometimes be a struggle equivalent to putting a toddler in a carseat that they don’t want to get in. (If you know, you know.) This is why my Nespresso is so precious to me, I appreciate the slow mornings with a Bialetti or French Press as much as anyone but the Nespresso is more conducive to my morning speed. It’s for the same reason that I needed a PSL “sauce” of sorts that I can quickly add to hot or iced coffee in the mornings so I don’t spend excess calories or money on my favorite fall drink.

Behold: Bites With Beth’s Pumpkin Spice Latte – coming to you early in sweater weather season so you can enjoy it all of fall. This recipe is dairy free and refined sugar-free but I promise you won’t miss either of those!

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  • 1 cup organic pumpkin puree (you want JUST the pumpkin, not the pie filling!)
  • 2 tbsp pumpkin pie spice
  • 1/2 cup maple syrup (more if you’d like it sweeter)
  • 1/2 cup filtered water
  • 1 cup black coffee or two shots of espresso
  • 1/2-1 cup coconut or almond milk (I’ve linked two I like with this recipe!)
  • ice and dairy free whipped topping if desired


  1. In a medium saucepan over medium-low heat, combine maple syrup and filtered water into a simple syrup. The heat will help the mixture come together.
  2. Once well combined, add pumpkin puree and pumpkin spice until combined and just warm. If you overheat the mixture, the maple syrup will make the sauce a jello-y texture.
  3. Mix 2 tbsp pumpkin sauce into warm espresso and top with warmed DF milk. If you’re choosing to have the PSL iced – I’m looking at YOU Texas friends – skip the step of warming the milk and pour over ice instead.
  4. Top with a pretty spray of dairy free whipped cream – we’ve been loving this DF Reddi Wip, but historically, I love this recipe from Minimalist Baker.
  5. Add a sprinkle of Pumpkin Pie Spice if you’re feeling really fancy and go about your day.
  6. I like to store my remaining pumpkin sauce in a squeezy bottle in the refrigerator. I keep it for about a week.
Dairy free PSL

Please share your Bites With Beth creations with me! You can find me at @bethannsbites on Instagram or through Facebook at this page!

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