Skinny Pumpkin Spice Latte with Coconut Whipped Cream

Image of Team Mealthy
Rated 4.5 based on 6 customer reviews


  • 3 tablespoons pumpkin puree
  • 2 tablespoons maple syrup
  • ½ teaspoon pumpkin pie spice, plus more for garnish
  • 2 cups almond milk
  • 2 tablespoons vanilla extract
  • 2 shots strong espresso, or 1 cup very strong coffee
  • Coconut Whip:
  • 1 can full-fat coconut milk, refrigerated overnight
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract


For best results, we recommend using:


  1. Place large metal mixing bowl in the freezer.
  2. Stir together pumpkin, maple syrup, and pumpkin pie spice in a small saucepan. Cook over medium heat until heated through and fragrant.
  3. Whisk milk and vanilla extract into the mixture until smooth. Warm until the mixture begins to gently bubble. Remove from heat.
  4. Use an immersion blender whisk attachment to blend milk mixture until frothy.
  5. Divide espresso between two mugs. Slowly pour the pumpkin milk mixture over the back of a large spoon into the mugs.
  6. Scoop the hardened coconut cream out of the can into a chilled mixing bowl along with the maple syrup and vanilla extract. Beat using an electric or hand mixer until fluffy. Place a dollop of coconut whipped cream onto each latte. Sprinkle pumpkin pie spice over top.
Mealthy tip:

Try agave nectar or honey instead of maple syrup for a different sweetener.


4.5out of 5 Stars

(6 Reviews)

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What others are saying

Image of Tarragon Boi

Tarragon Boi says:

This was a lot of fun! I love PSLs, and this was a good twist on it using the Coconut whip cream.

Image of Sam Dalton

Sam Dalton says:

I made this pumpkin spice latte with 2 shots of espresso and it was perfect. I skipped the coconut whip, but made it later to go with pumpkin pie. I was really impressed with the consistency and flavor, it was like real whipped cream.

Image of Jessica Scott

Jessica Scott says:

Did someone say skinny and pumpkin spice in the same sentence? This recipe is amazing. I can't start my morning without it!

Image of Erica Schaefer

Erica Schaefer says:

I subbed maple syrup for honey, which is my favorite natural sweetener. I also used one vanilla bean cut in half, and blended it with the milk mixture. It was really delicious, I can't wait to make again.

Image of Alexis Pearson

Alexis Pearson says:

I used espresso shots for this skinny latte! My favorite part was making the coconut whip. Even though you have to remember to put it in the fridge overnight, I prefer it over aquafaba for sure.

Image of Gabe Marx

Gabe Marx says: