Pumpkin Spice Creamer
This homemade vegan and dairy-free Homemade Pumpkin Spice Creamer combines coconut cream, almond milk and real pumpkin to make a luxurious creamer for your coffee and tea perfect for any season.
Without fail, every year once September rolls around the nationwide pumpkin spice latte frenzy begins. I’ve never really understood the hysteria behind pumpkin spice flavored anything but to each their own.
All that aside, I really do love fall so I figured I should embrace pumpkin spice creamer in my coffee because that is about as fall as it gets.
I’ve tried a few store-bought pumpkin spice creamers and none of them did it for me, The sugar-free creamers were too bland and the sugar-laden creamers were too sweet. Nonetheless. I was determined to learn to love pumpkin spice creamer (like literally everyone else), so I made my own! 🙂
This homemade creamer uses almond milk, coconut cream (or coconut milk) and REAL pumpkin puree along with pumpkin spice to make a smooth, comforting coffee creamer. I can definitely tell when something “pumpkin spiced” actually has pumpkin in it. It makes a huge difference!
💗 Why You’ll Love this Recipe
- There’s nothing artificial about this creamer. It’s made from all whole, plant-based and dairy-free ingredients. Not to mention, REAL PUMPKIN.
- Pumpkin spice creamer adds the perfect amount of warming sweetness to a cup of coffee.
- 100% vegan!
- Perfect for paleo and Whole30 (because drinking black coffee is HARD).
🎃 Ingredients You’ll Need
Coconut Cream – provides a thick base for this creamer. You can either buy whole cans of coconut cream OR plop a few cans of coconut milk in the fridge or freezer long enough for the cream to solidify at the top.
Almond Milk – loosens up the the thick coconut cream and pumpkin puree. You can use any plant-based milk here (coconut, cashew, etc).
Pumpkin Puree – Make sure you have 100% pumpkin puree and not pumpkin pie filling mix which usually contains sugar.
Pumpkin Pie Spice – adds earthy-sweet flavor and that signature fall, warming flavor.
Cinnamon – enhances the pumpkin spice flavor.
Vanilla Bean Powder – gives this creamer subtle caramel-sweet flavor.
Pinch of Sea Salt – A little bit of salt enhances the sweetness of the creamer and perfects the flavor.
📖 How To Make Dairy-Free Pumpkin Spice Creamer
1️⃣ Put all ingredients in a blender or mason jar.
2️⃣ Blend over high-speed (or with an immersion blender) until all ingredients are mixed well and become a smooth creamer.
👩🏻🍳 Chef’s Tips
If added sugar is of no concern, feel free to sweeten this creamer up a bit with a liquid sweetener. To keep things vegan and paleo, maple syrup is a great option.
Make sure you use a can of pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is pre-sweetened and flavored.
This creamer will thicken as it chills in the fridge. Once it gets warmed up in a hot cup of coffee or tea it will thin back out.
🔁 Storing & Freezing
Storing – Store homemade pumpkin spice creamer in a glass airtight container (or in single-serving containers) in the refrigerator for 5 to 7 days.
Freezing – Since this is a dairy-free creamer, you can store it in a freezer-safe container in the freezer for 4 to 6 months. Once thawed, give it a good stir and it should have the same texture and taste.
❔FAQ
You can use either. If you use coconut cream, the creamer will turn out thicker, so it’s really a matter of preference. You can actually chill a can of regular coconut milk for a couple of hours and then use the solidified cream at the top of the can.
You can use any almond milk you like. For Whole30, there are several compliant almond milk options. You could also use coconut milk or cashew milk.
You can also use cashew milk, hemp milk, soy milk or hazelnut milk instead of almond milk in this recipe.
The New Barn and Califia farms make plenty of compliant nut milks. Check out my Whole30 Coffee Guide for information on compliant creamers.
More Fall Recipes
Air Fryer Turkey Breast
Healthy Sweet Potato Casserole
Keto Green Bean Casserole
Mushroom Gravy
Pumpkin Spice Creamer
Ingredients
- ½ cup coconut cream
- ½ cup Almond Milk
- ¼ cup pumpkin puree
- ⅛ tsp pumpkin pie spice
- ⅛ tsp cinnamon
- ⅛ tsp vanilla bean powder
- 1 pinch sea salt
Instructions
- Blend all ingredients in a high speed blender until fully combined.
- Store in airtight container for 7-10 days.
Made this after seeing it on the W30 recipe takeover and I am hooked! Delicious! Thank you!!!
Yess! Thank you so much!