Jul 14 2026
Restaurants›Greenstreet Cafe›Pumpkin Pie Latte Recipe

Pumpkin Pie Latte Recipe

Inspired by Greenstreet Cafe
Time35m
Serves1

Make Pumpkin Pie Latte Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pumpkin Spice Syrup

Latte Assembly (per 1 serving)

Method

Pumpkin Spice Syrup

  1. 1

    Combine pumpkin and water

    In a small saucepan, whisk together 1 cup pumpkin puree and 1 cup water until smooth and uniform in texture.

  2. 2

    Add sugars and corn syrup

    Add 1 cup packed brown sugar, 1 cup granulated sugar, and 2 tablespoons light corn syrup (optional). Stir to combine.

  3. 3

    Add spices and salt

    Stir in 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of salt until evenly distributed.

  4. 4

    Simmer and reduce

    Place saucepan over medium heat and bring mixture to a gentle simmer, stirring frequently to prevent sticking. Reduce heat to low and simmer 12–15 minutes, stirring occasionally, until slightly thickened and glossy. The syrup will thicken more as it cools.

  5. 5

    Strain and finish

    Remove from heat and let cool 5 minutes. Pour the mixture through a fine-mesh sieve or cheesecloth into a heatproof bowl, pressing on solids with a spatula to extract as much liquid as possible. Discard solids. Stir in 1 teaspoon vanilla extract. Taste and adjust seasoning if needed.

  6. 6

    Cool and store

    Let syrup cool to room temperature, then transfer to a clean jar or bottle. Refrigerate up to 2 weeks. Yields approximately 1 1/2 to 2 cups of syrup.

Latte Assembly (per 1 serving)

  1. 7

    Brew espresso

    Brew two shots (about 2 ounces) of espresso or prepare 2 ounces of very strong brewed coffee.

  2. 8

    Measure syrup

    Add 2 tablespoons pumpkin spice syrup to a 12-14 oz heatproof serving cup.

  3. 9

    Steam milk

    Steam 10 fl oz of whole milk (or milk of choice) until it reaches about 150–155°F (65–68°C) and has velvety microfoam. If you don't have a steamer, heat milk on the stove until just steaming and froth with a handheld frother or whisk.

  4. 10

    Combine espresso and syrup

    Pour the brewed espresso into the cup over the pumpkin spice syrup and stir briefly to dissolve and combine.

  5. 11

    Add milk

    Slowly pour the steamed milk into the cup, holding back the foam with a spoon; then spoon the remaining foam on top. Aim for a roughly 3:1 milk-to-espresso ratio including foam.

  6. 12

    Garnish and serve

    Top with 2 tablespoons whipped cream if desired and sprinkle about 1/4 teaspoon ground cinnamon or pumpkin pie spice. Serve immediately.

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