Vegan Pumpkin Spice Latte with Maple Whip Cream Recipe
Nothing says autumn quite like a pumpkin spice latte! They’re cosy and flavoured with warming spices like cinnamon, ginger, and nutmeg to warm you up from the inside out.
This Fall, make the most of your leftover pumpkins with this clever zero waste vegan pumpkin spice latte recipe.
The pumpkin flesh and skin is turned into a creamy puree and the pumpkin strings and seeds into delicious crispy cinnamon toppings.
To finish off your vegan pumpkin spice latte, top it with a dollop of maple whipped cream for the ultimate vegan Fall drink.
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 2
Rating:
Total Time: 1 hour
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the vegan pumpkin spice latte:
- 50 50 g pumpkin
- 0.25 0.25 tsp cinnamon
- 0.15 0.15 tsp ginger
- 0.15 0.15 tsp nutmeg
- 50 50 ml espresso or strong coffee
- 150 150 ml plant milk of choice
- For the maple cream:
- 150 150 ml vegan whipping cream
- 1 1 Tbsp maple syrup
- For the pumpkin seeds:
- 0.25 0.25 tsp cinnamon
- 50 50 g pumpkin seeds
- 0.5 0.5 tsp vegetable oil
Method
Make the pumpkin puree:
- Preheat the oven to 180 C/ 160 fan/ 4 gas mark.
- Cut the pumpkin in half. Use a spoon and scoop all of the pumpkin strings and seeds out. Set the seeds aside for the roasted pumpkin seeds.
- Cut the pumpkin halves into pieces, and place in a large shallow baking dish. Fill up the baking dish with about 1 cm of water.
- Put the pumpkins into your preheated oven and cook for 45 minutes, or until the pumpkin flesh is tender, and the pumpkin skin soft and lightly charred.
- Place the pumpkin into a food processor. Blend until you have smooth pumpkin puree.
Make the roasted pumpkin seeds:
- Separate the pumpkin strings and seeds by using your fingers to push the seeds out – do not discard the strings. Place the seeds in a small saucepan, cover with a little water and bring to the boil. Simmer for 5 minutes, then drain well.
- Place the seeds in a baking tray, along with the pumpkin strings. Drizzle with the vegetable oil, season with cinnamon and roast at 180 C/160 fan/ 4 gas mark, for 5-8 minutes, until crispy.
- Make the maple whipped cream: In a mixing bowl, whisk the whipping cream until soft peaks. Add the maple syrup and whisk again for a few seconds, or until medium peaks.
Make the latte:
- Put 90 g of pumpkin puree, spices, espresso, and milk in a saucepan. Bring to a boil and pour into heatproof glasses or mugs and spoon over the maple whipped cream. Sprinkle with the cinnamon pumpkin strings and seeds before serving.
Been busy carving pumpkins for Halloween?
Make the most of them so they don’t go to waste with these five ideas for leftover pumpkins.
