Ingredients
Scale
- 1 cup whole milk (or almond milk for a dairy-free option)
- 1/4 cup pumpkin purée (homemade or canned, just make sure it’s pure pumpkin)
- 2 tablespoons cream cheese, softened
- 2 tablespoons caramel sauce (store-bought or homemade — I’ll share my favourite caramel tip below)
- 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 teaspoon vanilla extract
- 1 to 2 shots of espresso or 1/2 cup strong brewed coffee
- Sweetener to taste (brown sugar, maple syrup, or honey all work beautifully)
- Optional: whipped cream for topping
If you’re after a vegan or lighter twist, swapping whole milk with oat or cashew milk works wonderfully, lending a slightly nutty undertone that complements the pumpkin. For the cream cheese, a cashew-based vegan cream cheese can be used, though it might change the texture slightly. And if you don’t have pumpkin pie spice on hand, a simple mix of ground cinnamon and a pinch of allspice will do the trick.
Instructions
- Start by brewing your espresso or making a strong cup of coffee. If you have an espresso machine, two shots work beautifully; otherwise, a robust French press or stovetop coffee will do.
- In a small saucepan over medium heat, gently warm the milk until it’s steaming but not boiling — about 3 to 4 minutes. Stir occasionally to prevent a skin from forming.
- While the milk warms, whisk together the pumpkin purée, softened cream cheese, caramel sauce, pumpkin pie spice, vanilla extract, and your chosen sweetener in a separate bowl until smooth and creamy. This step always reminds me of my mum patiently teaching me to fold batter gently — it’s all about creating that perfect silky texture.
- Once the milk is warm, whisk it vigorously or use a milk frother to create a light foam. I remember sneaking my mum’s old frother when I was younger, fascinated by the way it transformed plain milk into fluffy cloud-like foam.
- Pour the espresso or coffee into your favourite mug, then add the pumpkin cheesecake mixture. Stir well to combine.
- Slowly pour in the steamed milk, holding back the foam with a spoon. Then, spoon the foam on top, creating a lovely layered effect.
- Drizzle a little extra caramel sauce over the foam if you’re feeling indulgent — this always brings a smile to my face, much like a drizzle of golden syrup over a freshly baked scone.
- If you like, top with a swirl of whipped cream and a sprinkle of extra pumpkin pie spice for that café-style finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
