This wholesome recipe uses real pumpkin and store cupboard spices.
Pumpkin spice latte has become an autumn staple in recent years, loved for its seasonal flavours and gorgeously warming ingredients. Head into your local cafe and you're likely to be served a drink made with a powder or syrup; but this wholesome recipe uses fresh pumpkin. Perfect for finishing up the leftovers from Halloween - or your own pumpkin patch.
Looking for more ways to use up pumpkin this autumn? See our guide: What to do with pumpkin innards and seeds
Pre-heat the oven to 180°C and line a baking tray with parchment paper.
Cut your chosen pumpkin in half with a sharp knife and scoop out the seeds with a spoon.
Tip: There's no need for the pumpkin seeds to go to waste; save them to plant next year's crop in the garden or roast them for a healthy snack.
Use a pastry brush to coat the inside of the pumpkin with vegetable oil. Then put it on the baking tray, with the inside facing downwards, and prick the skin all over with a fork.
Cook the pumpkin in the oven for 40-50 minutes or until you can prick the skin easily with a fork. Let it cool.
When the pumpkin is cool, scoop out the flesh and puree it in a food processor until it's smooth. Add water if needed.
To make the latte, warm a tablespoon of the pumpkin pure with the milk and sugar in a saucepan over a medium heat.
Tip: Be careful not to boil the milk, as this can curdle it.
Stir in the spices, vanilla extract and freshly brewed coffee.
Optional: Use a milk frother to thicken the drink in the saucepan.
Pour the mixture into your favourite mug. Add cream and an extra sprinkling of cinnamon as an optional extra.