Homemade Pumpkin Milk

Enjoy a cozy, caffeine-free sip of homemade pumpkin milk, perfect for fall.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 cups

Course: Drinks

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Milk Substitution: Use almond, oat, or coconut milk for a vegan twist.
1/4 cup Pumpkin Puree Tip: Opt for canned or homemade puree to save time.

For Sweetening

1 tbsp Clear Honey Substitution: Maple syrup or agave can create a delightful sugar-free version.

For Flavoring

1/4 to 1/2 tsp Pumpkin Pie Spice Adjust to taste for your personal spice preference.

For Garnish

1 dollop Whipped Cream Tip: Choose a dairy-free alternative to keep it vegan-friendly.

Equipment

Blender
Saucepan

Method

Step-by-Step Instructions

In your blender, combine 1 cup of milk, 1/4 cup of pumpkin puree, 1 tablespoon of clear honey, and 1/4 to 1/2 teaspoon of pumpkin pie spice. Blend everything on high for about 30 seconds until smooth and creamy.
If you prefer a warm beverage, transfer the blended mixture to a small saucepan. Heat over medium-high heat for about 3-5 minutes, whisking continuously until steaming but not boiling.
Pour the blended or heated pumpkin milk into your favorite mug or glass. Top with a dollop of whipped cream and a light sprinkle of pumpkin pie spice.
Savor your homemade pumpkin milk right away, enjoying its comforting flavors.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 80mgPotassium: 250mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

Store leftover homemade pumpkin milk in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in ice cube trays for up to 2 months.

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