Pumpkin Pie Latte with Masala Chai Tea | Pumpkin Chai Recipe
Pumpkin chai latte season has arrived, and nothing beats making a pumpkin pie latte with masala chai tea at home. It’s the kind of drink that feels both familiar and new, familiar because of the pumpkin spice everyone loves in autumn, and new because the masala chai tea gives it a deeper, spicier kick!
I stumbled on this combination one chilly autumn afternoon. I had leftover pumpkin puree in the fridge and a pot of chai simmering on the stove. Out of curiosity, I whisked them together with milk and a little maple sweetness. The result was rich, creamy, and instantly cozy, almost like drinking pumpkin pie but with the bold, warming flavours of chai.
Since then, it has become a go-to fall recipe in my kitchen. You can serve it hot for a rainy day, pour it over ice for a refreshing iced pumpkin chai latte, or swap in almond or oat milk if you prefer a vegan pumpkin chai latte. However you make it, this simple recipe is a comforting twist on the classic pumpkin spice latte and a little reminder that autumn doesn’t always need coffee to feel special.
If you love pumpkin spice everything, you may love this 👉 collection of pumpkin chai recipes
Why You’ll Love This Pumpkin Chai Latte
🎃 Better than shop-bought: This homemade pumpkin pie latte with masala chai tea is richer, spicier, and more customisable than any café version.
🎃 Ready in 10 minutes: Its quick and simple, you can enjoy a cosy pumpkin spice chai latte at home without waiting in line at Starbucks!
🎃 Vegan & dairy-free options: Easily swap in oat, soya, or almond milk to make a creamy vegan pumpkin chai latte.
🎃 Perfect for autumn: Warm spices, real pumpkin purée, and masala chai make this the ultimate autumn pumpkin latte recipe.
🎃 Endlessly adaptable: Serve it hot or as an iced pumpkin chai latte, add espresso for a dirty chai pumpkin latte, or a dash of rum for a festive pumpkin toddy.
Ingredients Breakdown for Pumpkin Chai Latte
🧡 Masala chai: The heart of this recipe is masala chai tea, a spiced black tea that blends cinnamon, ginger, cardamom, cloves, and pepper. Using chai instead of coffee gives this pumpkin pie latte its bold, warming depth.
🧡 Milk of choice: Regular whole milk makes the creamiest latte, but oat, almond, or soya milk create a silky, dairy-free alternative. Perfect if you want a vegan pumpkin chai latte.
🧡 Cream or coconut cream: Adds extra richness. For a vegan pumpkin latte, chill a can of full-fat coconut milk overnight and use the thick coconut cream that rises to the top.
🧡 Sweetener: Maple syrup gives a smoky autumn sweetness, honey adds floral notes, and agave keeps it light. Adjust to taste depending on how sweet you like your pumpkin spice chai latte.
🧡 Pumpkin purée: Use homemade pumpkin purée for a fresher flavour or tinned pumpkin for convenience. This is what makes the latte taste like a slice of pumpkin pie in a mug.
🧡 Vanilla extract: A dash of vanilla rounds out the spices and enhances the natural sweetness of the pumpkin and chai.
My Tips for Making a Pumpkin Pie Latte from Scratch
Making your own pumpkin pie latte with masala chai tea at home is so much easier than you might think, and a few small tweaks can make it even more delicious!
Here are my best tips:
1. Pumpkin purée: homemade or tinned: You can use homemade pumpkin purée or tinned pumpkin purée for this recipe:
Homemade has a fresher flavour, whilst tinned is quicker and convenient.
If using tinned, check the label as some brands include other squashes such as butternut. Ensure you use pumpkin purée and not pumpkin pie mix.
2. Dairy-free and vegan pumpkin latte options: Swap cream for coconut cream or your favourite non-dairy alternative (oat, soya, or almond cream all work well). This creates a rich and silky vegan pumpkin chai latte without losing creaminess.
3. How to use coconut cream:
Place a can of full-fat coconut milk in the fridge for at least 24 hours.
Scoop out the thick white cream from the top to use in your latte.
Save the leftover coconut water for smoothies or iced teas.
4. Fancy an iced pumpkin chai latte?
Simply let your masala chai cool, then blend it with pumpkin purée, spices, and milk.
Pour over ice, top with coconut cream, whipped cream, or pumpkin cold foam, and enjoy a refreshing twist on the classic autumn latte.
You may like to read more about making an 👉 iced pumpkin spice latte
5. Make it a pumpkin pie tea toddy
For an adults-only version, add a splash of your favourite tipple at the end.
A shot of dark rum, spiced rum, or brandy pairs beautifully with the chai spices and pumpkin.
Perfect for cosy autumn evenings or festive gatherings.
How to Make my Pumpkin Spice Tea Latte Recipe
Making this pumpkin pie tea latte is easy to whip up in just a few minutes. Firstly, warm through your milk and add the tea. Allow the wonderful chai flavours and aromas to infuse for 5-10 minutes before removing the tea. Add the cream, sweetener, pumpkin puree and vanilla, combine with a stick blender. Top with whipped cream and sprinkle with spices. Enjoy :)
Ingredients (Serves 2)
2-3 heaped teaspoons of masala chai (or 2 tea bags)
2 cups (16fl oz) of milk (dairy or plant-based)
1/4 cup (4 tablespoons) of cream (dairy or plant-based)
2-4 tablespoons of honey, agave or maple syrup
2 tablespoons of pumpkin puree
1/2 teaspoon of vanilla extract
Method
Pour the milk into the saucepan and warm it though. Turn off the heat and add the masala chai. Allow to infuse for 5-10 minutes before removing the leaves or tea bags.
Next, add the cream, sweetener, pumpkin puree and vanilla extract, keep stirring to combine.
Blend the mixture with a stick blender until well combined and has a latte-like creamy texture.
Pour into mugs, top with whipped cream and sprinkle with nutmeg and cinnamon.
Serving Suggestions
A pumpkin pie latte with masala chai tea is delicious on its own, but it’s even better with a little something sweet on the side. Try pairing it with:
🔸 Pumpkin scones: double up on pumpkin flavour with spiced scones.
🔸 Spiced biscuits and cookies: ginger snaps, shortbread with cinnamon, or your favourite autumn biscuits.
🔸 Apple crumble: the tartness of apples balances the creamy sweetness of the latte.
🔸 Masala chai pumpkin crumble-top muffins – perfect if you love chai spices baked into your bakes.
🔸 Homemade chai syrup – drizzle it into the latte for an extra punch of spice.
This fall spiced drink also makes a cosy companion for autumn gatherings, Halloween parties, or a relaxed Sunday afternoon with a book.
Pumpkin Pie Latte with Masala Chai Tea
Ingredients (Serves 2):
- 2–3 heaped teaspoons of masala chai (or 2 tea bags)
- 2 cups (16 fl oz) of milk (dairy or plant-based)
- 1/4 cup (4 tablespoons) of cream (dairy or plant-based)
- 2–4 tablespoons of honey, agave, or maple syrup
- 2 tablespoons of pumpkin purée
- 1/2 teaspoon of vanilla extract
Method
- Pour the milk into a saucepan and warm gently. Turn off the heat and add the masala chai. Infuse for 5–10 minutes, then remove the tea leaves or bags.
- Add the cream, sweetener, pumpkin purée, and vanilla extract. Stir well to combine.
- Blend the mixture with a stick blender until smooth and frothy with a latte-like texture.
- Pour into mugs, top with whipped cream, and sprinkle with nutmeg and cinnamon.
Find the full recipe here: Pumpkin Pie Latte with Masala Chai Tea
FAQs
1. What spices should I use in a Pumpkin Pie Latte?
A traditional pumpkin spice mix often includes:
Cinnamon
Ginger
Cloves
Nutmeg
This recipe uses masala chai tea, which adds even more depth with cardamom and black peppercorns. The exact blend varies by brand, so it’s worth trying a few until you discover your favourite.
2. Is Masala Chai good to use in a latte?
Yes! Masala chai tea is perfect for this pumpkin pie latte. The spiced black tea brings a sweet, warming flavour that makes the drink more aromatic and comforting than a standard chai latte. Do note, “chai” means tea, so the correct term is masala chai, meaning “spiced tea”.
3. What does a Pumpkin Pie Latte taste like?
A pumpkin chai latte tastes just like autumn in a mug. It’s creamy, spiced, and slightly sweet. Imagine a slice of pumpkin pie paired with the warming kick of masala chai. Rich, indulgent, and beautifully cosy.
4. How many calories are in a Pumpkin Pie Chai Latte?
The calorie content depends on the milk and sweetener you use. For example, made with almond milk, coconut cream, and maple syrup, one cup has approximately:
149 calories
8g fat
18g sugar
You can reduce this by choosing oat, soya, or dairy milk, or by using a low-calorie sweetener.
5. Can I use tinned pumpkin instead of fresh purée?
Yes, tinned pumpkin purée works brilliantly and saves time. Some brands may contain other squashes, such as butternut, so check the label. If you’d prefer homemade purée, simply roast pumpkin with a pinch of salt and blend until smooth.
6. Can I make a Vegan Pumpkin Chai Latte?
Yes. To create a vegan pumpkin pie latte:
Use oat, almond, or soya milk
Swap whipped cream for coconut cream
The combination of pumpkin and chai spices still produces a silky, indulgent result without any dairy.
7. Can I make an iced pumpkin chai latte?
Yes, it’s lovely served chilled. To make an iced pumpkin chai latte:
Brew strong masala chai and allow it to cool.
Blend with pumpkin purée, spices, and sweetener.
Pour over ice and finish with milk or cream.
Perfect for enjoying pumpkin spice flavours on a warmer day. Top with pumpkin cold foam for extra indulgence.
8. Does a pumpkin chai latte contain coffee?
Not usually. Unlike a café-style pumpkin spice latte, this version is made with masala chai tea rather than espresso. For extra energy, you can add a shot of coffee and turn it into a dirty pumpkin chai latte.
9. What’s the difference between Pumpkin Spice and Masala Chai?
Pumpkin spice: cinnamon, nutmeg, ginger, cloves (sometimes allspice).
Masala chai: black tea with spices such as cardamom, cloves, cinnamon, ginger, and black pepper.
Both are warming, but chai has a more complex, peppery flavour.
10. How do I store leftover Pumpkin Chai Latte?
Allow the latte to cool, then store it in an airtight jar in the fridge for up to two days. To enjoy the latte again:
Warm gently on the hob or in the microwave.
Re-froth the milk for creaminess.
Alternatively, pour straight over ice for a quick cold version.
