If anyone knows me at all, they know that one of my biggest weaknesses is Pumpkin Spice Lattes from Starbucks. I could seriously have like 2 a day during Fall. They are THE FALL STAPLE. What really sucks is that Starbucks includes so many bad ingredients in all of their sauces, and they are expensive. But you guys I have found THE answer to these problems. This healthy Copycat Pumpkin Spice Latte Sauce is INCREDIBLE! I’m seriously so excited right now. I added 3 spoonfuls of this to my morning latte and it what as if I was sipping from a white and green little Starbucks cups with a PSL written on the side. This recipe is extremely simple, and fast. This batch will last you about 2 weeks so you can enjoy a Pumpkin Spice Latte as many mornings as you want!




  • 1 cup canned coconut milk
  • 2 tablespoons water
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 1/2 cup pure maple syrup
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla
  • dash of Stevia, to taste


  1. Add all of the ingredients (except the vanilla) to a small pot and whisk until well mixed and smooth. Turn the heat to high and as soon as the edges start to bubble, immediately cover with a lid and turn to the lowest heat. Simmer for 15 minutes untouched. Whisk again and if you want it thicker, cook another 5-10 minutes or so. Then let it cool for 10 minutes. It will thicken some as it cools.
  2. Whisk in the vanilla and strain through a fine mesh strainer, if needed. You are adding the vanilla last because cooking it down kills the flavor, which we don’t want to do. You can use it immediately if you like, but it will thicken a lot more as it cools. Keep it stored in the fridge. This makes a lot (2 cups), so you can store it in the fridge for about a week or keep the leftovers in the freezer for probably at least a month or so if you don’t want to use it all up right away. To use from the freezer, just scoop out the portion you want to use, it’s easy to scoop out and gently reheat it on the stove. Add a few spoons of this to your latte/coffee or drizzle on pancakes, waffles, yogurt…whatever you want!

*Recipe adapted from The Vegan 8