Name: Pumpkin Pie Cold Foam Coffee
Total time: 5 min
Ingredients: 1 14.5 oz. can full-fat coconut cream, chilled overnight or for at least 8 hours; ¼ cup pumpkin puree; 2-4 tablespoons pure maple syrup (depending on preference); 2 tablespoons collagen peptides; 1 teaspoon pumpkin pie spice; ¼ teaspoon kosher salt

Pumpkin cold foam topped with pumpkin pie spice on iced coffee

This dairy-free pumpkin cold foam is like the best part of pumpkin pie — a bite with the filling and the whipped cream — but in a light, creamy topping for your at-home fall lattes.

Made with only five simple ingredients, it whips up in just a few minutes and brings cozy autumn flavors to your iced coffee. Using coconut cream as the base makes this foam naturally creamy and dairy-free, while pumpkin puree adds fiber, vitamin A, and a subtle sweetness that pairs perfectly with a touch of maple syrup.

Dolloping pumpkin cold foam on top of a glass of iced coffee

Tips for Perfect Pumpkin Cold Foam

Creating your own pumpkin cold foam at home is quick and rewarding. I’m telling you—make this once, and you’ll never want to buy coffee out again.

The key is using chilled coconut cream, which whips up into a light, creamy texture that holds its shape. Mix it with pumpkin puree, a touch of maple syrup, and pumpkin pie spice for that classic fall flavor. You won’t be disappointed!

For an optional protein boost, collagen peptides can be added, but it’s just as delicious without. Also, this recipe makes a generous batch, so feel free to halve the recipe if you prefer a smaller batch.

Layered pumpkin cold foam pouring over iced coffee edge

close-up of a spoonful of homemade pumpkin pie cold foam

Upgrade Your Iced Coffee with Pumpkin Cold Foam

Once your pumpkin cold foam is ready, you can enjoy it immediately or store it in the fridge for up to one week. It’s the perfect way to elevate your iced coffee, latte, or even a simple cup of black coffee with a seasonal twist.

Not only does it taste indulgent, but it also offers a nutrient-packed addition: pumpkin puree provides antioxidants and fiber, while coconut cream delivers healthy fats that help keep you satisfied.

Nutritious, delicious, and total perfection, this truly is an easy dairy-free pumpkin iced coffee recipe that’s ideal for cozy mornings and weekend treats. Or anytime you want a simple fall-inspired beverage without added artificial ingredients. Take this as your sign to make asap—and prepare to be obsessed! Hope you love it.

Overhead view of ingredients for pumpkin cold foam, including pumpkin, milk, and coffee

Ingredients You’ll Need:

Can of full-fat coconut cream (I like Let’s Do Organic)
Pumpkin puree
Pure maple syrup
Collagen peptides (optional; I like Equip or Vital Proteins)
Pumpkin pie spice
Kosher salt

How To Make Pumpkin Pie Cold Foam Coffee

Prep Notes:

Do not skip chilling the coconut cream overnight or the recipe will not whip properly. Also, do not use coconut milk—it’s too watery to stabilize.
This makes quite a bit (roughly 16 servings), so feel free to halve the recipe if you won’t get through it within 1 week.

pouring maple syrup into a mixing bowl filled with ingredients to make homemade pumpkin cold foam

Using a frother to make airy pumpkin cold foam for iced coffee

In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, add the chilled coconut cream, pumpkin puree, maple syrup, collagen peptides, pumpkin pie spice, and kosher salt.

Begin to mix on medium-low speed for about 30 seconds, until all the clumps from the coconut cream are completely combined.

Begin to bring up the speed to medium, beating for at least 30 seconds to 1 minute to aerate the mixture. You want the mixture to be smooth and creamy, similar to the texture of yogurt.

Once totally combined, transfer to an airtight container and keep in the fridge. You can use it immediately or for up to 1 week. Enjoy!

Pouring homemade pumpkin cold foam over iced coffee

Recipe Substitutions & Questions

Coconut cream: Can be swapped for another full-fat dairy-free cream, such as chilled cashew cream or refrigerated oat cream. Just make sure to avoid coconut milk as it’s too thin to whip properly.
Pumpkin puree: Use sweet potato puree or butternut squash puree for a similar flavor and creamy texture.
Maple syrup: Honey, agave, or a liquid monk fruit sweetener can be used in place of maple syrup, adjusting to taste.
Collagen peptides: Can be omitted, or swapped for a plant-based protein powder if desired, though it may slightly change the foam’s texture.
Pumpkin pie spice: Substitute with a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have a pre-made blend.

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Can I make pumpkin cold foam without a mixer?

Yes! While a hand or stand mixer makes whipping the coconut cream faster, you can also use a whisk or an immersion blender. It may take a few extra minutes to reach a fluffy, creamy texture. But, it’s still doable for a homemade pumpkin cold foam topping.

Can pumpkin cold foam be used on hot drinks?

Absolutely! This homemade pumpkin cream cold foam isn’t just for iced coffee; it also is great on hot lattes, chai, or even hot chocolate. It adds a festive fall flavor and creamy texture without dairy, making it perfect for seasonal coffee or cocoa drinks.

What makes pumpkin cold foam so creamy and airy?

Chilled full-fat coconut cream is the secret. Whipping it incorporates air, creating a light, fluffy texture that holds its shape. Combined with pumpkin puree, pumpkin pie spice, and a touch of maple syrup, it becomes a creamy, flavorful topping for any coffee or latte.

Pumpkin cold foam slightly mixed into iced coffee, still fluffy on top with a sprinkle of pumpkin pie spice

More Cozy Fall Coffee Recipes: