Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Homemade Pumpkin Spice Latte (Creamy, Cozy & Better Than the Coffee Shop!)

Sarah Smith
Oct 31, 2025
2 min read

Updated: Dec 25, 2025

Clear mug of pumpkin spice latte with whipped cream and cinnamon on top, set on a beige cloth. Small pumpkin in the background.

When autumn rolls around, there’s one drink that defines the season — the Pumpkin Spice Latte. With its rich espresso, velvety milk, and warm blend of cinnamon, nutmeg, and cloves, it’s like a hug in a mug.

This homemade version uses real pumpkin purée for authentic flavor and natural sweetness. It’s easy, cozy, and much more budget-friendly than the coffee shop version — plus, your kitchen will smell like fall heaven while you make it.

Whether you’re sipping it on a crisp morning or wrapping up in a blanket on a chilly evening, this drink brings the perfect mix of comfort and indulgence. This creamy latte goes perfectly with gingerbread hot chocolate or salted caramel white hot chocolate, and it pairs beautifully with classic carrot cake for fall mornings.

Recipe Card

Servings: 2 mugs Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes

Ingredients

For the Latte:

2 cups milk (whole, oat, or almond milk works well)
2 tablespoons pumpkin purée
1–2 tablespoons sugar (adjust to taste)
½ teaspoon pumpkin pie spice (plus more for topping)
¼ teaspoon cinnamon
½ teaspoon vanilla extract
½ cup strong brewed coffee or 2 shots of espresso

For Topping:

Whipped cream
Pumpkin pie spice or cinnamon sprinkle

Instructions

Heat the Pumpkin and Spices: In a small saucepan over medium heat, whisk together pumpkin purée, sugar, pumpkin pie spice, and cinnamon. Cook for 1–2 minutes until the mixture is hot and fragrant.
Add Milk and Vanilla: Whisk in milk and vanilla. Heat until steaming but not boiling, whisking often to keep it smooth.
Blend (Optional): For extra froth, use an immersion blender or transfer to a blender and blend until foamy.
Add Coffee: Pour in hot coffee or espresso and stir together.
Serve: Pour into mugs, top with whipped cream, and dust with pumpkin pie spice or cinnamon.

Tips for the Best Pumpkin Spice Latte

Use real pumpkin purée, not pumpkin pie filling.
For extra depth, add a small splash of maple syrup instead of sugar.
Make it iced: pour over ice and top with cold foam.
For a dairy-free version, use oat milk and coconut whipped cream.
Double the batch — it reheats beautifully for busy mornings!

Final Thoughts

This Homemade Pumpkin Spice Latte is everything we love about fall — cozy, creamy, and filled with warm spices. It’s quick to make, irresistibly good, and the perfect way to start your morning or wind down your day.

Skip the line, make it at home, and enjoy every sip of autumn!

FAQ

Q: Can I make this latte without an espresso machine? Yes — use strong brewed coffee or instant espresso powder mixed with hot milk.

Q: Can I use homemade pumpkin puree? Absolutely — it gives a fresher, richer flavor, but canned pumpkin also works perfectly.

Q: How do I make it dairy-free? Use oat milk, almond milk, coconut milk, or soy milk, and choose a dairy-free whipped topping if desired.

Q: Can I adjust the sweetness? Yes — add more or less sugar, maple syrup, or pumpkin spice syrup depending on your taste.

Q: Can I make a large batch for parties? Definitely — multiply ingredients and keep warm in a slow cooker for easy serving.