Pumpkin Spice Latte with Maple Whip Cream

Try this zero waste pumpkin spice latte recipe. The pumpkin flesh and skin is turned into a creamy puree and the pumpkin strings and seeds into delicious crispy cinnamon toppings. 

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Servings: 2

Ingredients:

For the pumpkin latte:

100 g Pumpkins

½ tsp Ground cinnamon

a pinch of Ground ginger

a pinch of Ground nutmeg 

100 ml Espresso (or strong coffee )

300 ml Milk of choice

For the maple cream:

300 ml Whipping cream (or vegan whipping cream )

2 tbsp Maple syrup

For the pumpkin seeds:

½ tsp Ground cinnamon

1 tsp Vegetable oil

Recipe:

  1. Make the pumpkin puree: Preheat the oven to 180 C/ 160 fan/ 4 gas mark. Cut the pumpkin in half. Use a spoon and scoop all of the pumpkin strings and seeds out. Set the seeds aside for the roasted pumpkin seeds. Cut the pumpkin halves into pieces, and place in a large shallow baking dish. Fill up the baking dish with about 1 cm of water. Put the pumpkins into your preheated oven and cook for 45 minutes, or until the pumpkin flesh is tender, and the pumpkin skin soft and lightly charred. Place the pumpkin into a food processor. Blend until you have smooth pumpkin puree.
  2. Make the roasted pumpkin seeds: Separate the pumpkin strings and seeds by using your fingers to push the seeds out - do not discard the strings. Place the seeds in a small saucepan, cover with a little water and bring to the boil. Simmer for 5 minutes, then drain well. Place the seeds in a baking tray, along with the pumpkin strings. Drizzle with the vegetable oil, season with cinnamon and roast at 180 C/160 fan/ 4 gas mark, for 5-8 minutes, until crispy. 
  3. Make the maple whipped cream: In a mixing bowl, whisk the whipping cream until soft peaks. Add the maple syrup and whisk again for a few seconds, or until medium peaks.
  4. Make the latte: Put 90 g of pumpkin puree, spices, expresso, and milk in a saucepan. Bring to a boil and pour into heatproof glasses or mugs and spoon over the maple whipped cream. Sprinkle with the cinnamon pumpkin strings and seeds before serving. 
pumpkin spice latte in glass mug