Seasonal Drinks

Homemade Pumpkin Puree for Pumpkin Spice Latte

A vibrant, velvety homemade pumpkin puree crafted from slow-roasted seasonal sugar pumpkins. This foundational ingredient provides a rich, earthy depth and natural sweetness far superior to canned alternatives, making it the perfect base for an authentic pumpkin spice latte.

Prep: 15 min
Cook: 60 min
Serves: 16
Level: Easy
Per serving: 17 kcal

Method

Preheat your oven to 400°F (200°C) and line a heavy-bottomed baking sheet with parchment paper.
Using a sharp chef's knife, remove the stem of the sugar pumpkin and slice it in half vertically from top to bottom.
Use a large metal spoon to scrape out the seeds and the stringy fibrous core until the inner flesh is smooth.
Place the pumpkin halves cut-side down on the baking sheet and pour the water onto the pan; this creates a small amount of steam to keep the flesh tender while the skin roasts.
Roast for 45 to 60 minutes, or until the skin is dark and blistered and a knife glides into the thickest part of the flesh without resistance.
Remove from the oven and let cool for 20 minutes. Peel the skin away with your fingers and discard it.
Place the warm roasted pumpkin flesh into a food processor or high-speed blender. Add the pumpkin pie spice and maple syrup if using as a dedicated latte base.
Puree for 2-3 minutes until completely smooth. If you prefer a very thick concentrate, strain the puree through a fine-mesh sieve lined with cheesecloth for 30 minutes to remove excess moisture.

Notes

Always look for 'Sugar' or 'Pie' pumpkins; larger carving pumpkins are too watery and lack the necessary sugar content for a good latte.

For a dairy-free latte, whisk 2 tablespoons of this puree with hot coconut milk or cashew cream and a double shot of espresso.

Store the puree in a glass jar in the refrigerator for up to one week or freeze in ice cube trays for easy single-serving portions.

The roasting water helps prevent the pumpkin from browning too quickly, ensuring the puree stays bright orange rather than muddy brown.

Questions

Can I use this puree for pumpkin pie as well?

Yes, this puree is excellent for baking. If using for pie, ensure you strain it through cheesecloth first as fresh pumpkin has a higher water content than canned.

How do I make the latte using this puree?

Whisk 2 tablespoons of the spiced puree into 1 cup of hot milk (or dairy alternative) and 1-2 shots of espresso until well combined and frothy.

What is the best way to store leftovers?

Keep the puree in an airtight glass container in the fridge for 7 days, or freeze for up to 3 months.

Is this recipe grain-free?

Yes, this is a whole-food, grain-free, and naturally gluten-free recipe consisting only of squash, spices, and natural sweetener.