Easy Pumpkin Milk Recipe with Pumpkin Spice

Drinking pumpkin milk in the fall is a seasonal delight for the whole family. Made with vegan ingredients and blended with fragrant pumpkin pie spice, this warm, cozy drink will fill you with autumn vibes all season long.

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In case this weekend’s plans involve pj’s, family, and possibly decorating for the holidays, I have a very special hot drink recipe for you to serve while creating cherished memories.

Why You’ll Love This Pumpkin Milk Recipe

Are you a pumpkin fan? I’m not just a fan. I’m completely obsessed. COMPLETELY. So when September rolls around and the leaves start changing, I start thinking about all the ways I can start using pumpkin! This pumpkin milk has become a family favorite and here are some of the reasons why:

• Warm or Iced: While I love hot pumpkin milk, my kids really like it iced. Drinking it the way you love it will make this recipe even more special.

• Pumpkin Is Healthy: Pumpkin is loaded with vitamins, minerals, and plant compounds that are good for you. PLUS … it’s low in calories and tastes great.

• Vegan Recipe: This recipe uses plant-based milk and plant-based whipped cream making it the perfect vegan drink that is full of healthy ingredients, without caffeine.

• Natural Ingredients: This fall drink contains no refined sugar, artificial colors, or flavors. Just natural sweetness and nutrient filled ingredients!

• Perfect Fall Drink: This pumpkin milk is creamy, warm, and completely ready to cozy up with on the couch during the cooler months.

If you’re looking for more ways to add pumpkin to your fall drinks, then you will definitely want to try this healthy pumpkin spice hot chocolate, this homemade pumpkin spice creamer, or this cozy pumpkin spice latte.

Pumpkin Milk Benefits

Pumpkin is good for your vision, immune health, and it may even help reduce your risk of cancer! It also protects your heart, lungs, and kidneys, helps battle high blood pressure and it’s good for your skin.

Eating pumpkin can keep you looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.

REFERENCES: WebMD

Turmeric is something I love to add to my homemade pumpkin milk. It is an easy addition that adds health benefits while blending with the other pumpkin spice flavors so it is not too overwhelming. Turmeric has been shown to help reduce inflammation in the body, so adding it where you can is highly beneficial.

REFERENCES: John Hopkins Medicine

Choosing The Best Ingredients

Pumpkin Puree: Make sure you purchase pumpkin puree, and not pumpkin pie filling, which has more added sugar, colors and flavors. Another option is to make your own using this homemade pumpkin puree recipe.

Almond Milk: I actually love making my own with this almond milk recipe, but store bought is fine too.

Maple Syrup: I love the added flavor of maple syrup here since it really doubles down on the fall flavors.

Coconut Whipped Cream: Topping this pumpkin spice milk recipe off with a dollop of whipped cream really finishes off right. I like to make my own vegan coconut whipped cream, but feel free to use store-bought.

Pumpkin Pie Spice: I use pumpkin pie spice in many of my recipes because it is full of spices that benefit the body like cinnamon, ginger, clove, and nutmeg. Buy a good organic brand if possible, or make your own. You can find my pumpkin pie spice recipe inside this other recipe for Pumpkin Spice Hot Chocolate.

Ingredients:

4 servings

• 1 x 15oz can pure pumpkin puree, or 2 cups homemade pumpkin puree
• 4 cups almond milk (or milk of your choice)
• 4 Tbsps pure maple syrup (or raw honey or sweetener of your choice)
• 1 tsp pumpkin pie spice, or to taste
• 1 tsp turmeric powder

Optional, to serve:

• 4 dollops of coconut whipped cream (recipe and instructions above)

Variations And Substitutions

Almond Milk Swap: Any unsweetened milk is usable in this recipe. Plant-based milks will create a thinner pumpkin milk, while using cow’s milk will produce a thicker pumpkin milk.

Natural Sweetener Swap: You could use honey or any sweetener of your choice.

Whipped Cream: Use any dairy or dairy free whipped topping you prefer.

Turmeric: Feel free to omit the turmeric or add less if you feel the flavor is too strong.

How To Make Pumpkin Milk:

Add your pure pumpkin puree and milk to a food processor or high-speed blender.

Next, add the maple syrup, pumpkin pie spice, and turmeric.

Pulse until smooth, then transfer to a saucepan.

Heat your pumpkin milk over medium-low heat while whisking constantly until its nice and hot.

Serve with a dollop of whipped cream.

Enjoy immediately in cozy mugs.

❤️Rachel

Rachel’s Tips For Best Results

• I recommend heating this recipe before serving regardless of whether you plan to have it warmed or iced. This helps the flavors blend.

• Allow the pumpkin milk mixture to cool before adding ice or the drink will become watered down.

Serving Suggestions

I love hot pumpkin milk topped with coconut whipped cream in the fall! It is so warm and comforting! Plus, this recipe is incredibly versatile. Here are some other ways you can use it:

• Serve this as iced pumpkin milk by adding ice once the mixture has cooked and cooled.
• Make it a pumpkin latte by adding a little of your favorite coffee to the pumpkin milk. (You could also make this iced!)
• Use it as a creamer in your coffee – meaning more coffee, with a splash of pumpkin milk.
• Add it to your favorite smoothie to pump up the veggies.
• Make pumpkin overnight oats with it.
• Use it in your chai tea.

Make Ahead and Storage Tips

You can make this pumpkin milk and store it in the refrigerator for up to 7 days. To reheat it, just pop it into the microwave or into a saucepan on the stove and heat until warmed to your liking.

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