Today, fall has officially begun: Starbucks has released its famously delicious Pumpkin Spice Latte, or for the truly obsessed, #PSL, in stores nationwide. A lucky few were able to get their lattes early by unlocking a secret password-protected pass (seriously), but now it’s available to all until supplies run out. While you can certainly brave the crowds at Starbucks, its latte—which has sold more than 200 million units since its introduction in 2003—is just one option for getting your pumpkin-flavored caffeine fix. If you’re craving a homemade option, New York City’s Maman bakery shared its recipe for fresh pumpkin spice syrup below. Cheers to fall, and to not waiting in line for your latte.

Homemade Pumpkin Spice Syrup

(makes enough for 3–4 coffees)

1 cup water

1/4 cup maple syrup

2 large T pumpkin puree (homemade is best, but canned works, too)

1 tsp. vanilla extract

1 T pumpkin pie spice (cinnamon, cloves, ginger, nutmeg)

1/4 tsp. black pepper

In a saucepan over medium heat, combine all ingredients and bring to a simmer.

This syrup can be added to your drip coffee, or try pouring two ounces over a shot of espresso and topping with steamed milk for a latte.