Starting Aug. 24, pumpkin returns to Starbucks stores across the U.S. and Canada, including the fall favorite duo Pumpkin Spice Latte and Pumpkin Cream Cold Brew. Seasonal fall bakery items Pumpkin Cream Cheese Muffin and Pumpkin Scone will also return to join the Pumpkin Loaf, which is available year-around in the U.S. In a small saucepan, combine the pumpkin puree, almond milk, heavy cream, and pumpkin pie spice. Heat over medium heat until hot, but not boiling. Add the hot pumpkin mixture to your coffee. Add the sugar-free vanilla syrup and stir well. Top with whipped cream and a sprinkle of pumpkin pie spice, if desired. Step 1: Combine sugar and water in a saucepan and bring to a simmer. Step 2: Once sugar is dissolved, add cinnamon sticks, ground cloves, ginger, nutmeg and pumpkin purée. Let simmer for 20 minutes. Step 3: Remove from heat and immediately strain through cheesecloth. (Try a fine wire sieve or coffee filter if you don't have cheesecloth.) Add a smaller amount (start with about a teaspoon) of vanilla syrup. Pour your coffee on top and stir until the flavorings are dissolved. Use a milk frother until your heated milk reaches the desired texture, then add to your coffee. Add a dusting of pumpkin pie spice on top. Instructions. Brew black coffee or a Nespresso pod. Using a milk frother or a high-speed blender, combine the oat milk, pumpkin puree and pumpkin pie spice until frothed. Pour the coffee into your favorite fall mug, top it with the oat milk mixture and sprinkle with a little extra pumpkin spice. Enjoy! Pumpkin Spice Sauce. Put condensed milk in a medium saucepan over medium-low heat, along with pumpkin puree, pumpkin pie spice, and salt. Stir together and heat for about 5 minutes, until it's just starting to bubble. Remove it from the heat and stir in vanilla extract. xb7t1.

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