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


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


  1. Preheat the oven to 180 C/ 160 fan/ gas mark 4. Cut the pumpkin in half, then use a spoon and scoop all of the pumpkin strings and seeds out. Set the seeds aside to roast later. Cut the pumpkin halves into pieces, and place in a large, shallow baking dish, then add about 1 cm of water. Cook in the oven for 45 minutes, or until the pumpkin flesh is tender, and the pumpkin skin is soft and lightly charred. Once cooked, use a food processor or blender to blitz the pumpkin to a smooth puree.
  2. Now for the seeds. Use your hands to separate the pumpkin strings and seeds (don't get rid of 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. Put the seeds and pumpkin strings in a baking tray, then drizzle with oil, season with cinnamon roast at 180 C/160 fan/gas mark 4, for 5-8 minutes, until crispy. 
  3. While they're cooking, whisk the whipping cream until soft peaks form. Add the maple syrup and whisk again for a few seconds, or until medium peaks from.
  4. Now it's time to put it all together. Put 90g of pumpkin puree, spices, espresso, and milk in a saucepan. Bring to a boil, then pour into heatproof glasses or mugs and spoon over the maple whipped cream. Sprinkle with the cinnamon pumpkin strings and seeds before serving. Enjoy!
pumpkin spice latte in glass mug