It’s about that time my friends, that time where we lose our shit over all things pumpkin! To be honest, I was never really a huge pumpkin spice fan, I was more in camp gingerbread even though the differences are subtle.
All that aside I REALLY love fall. I love the smells the coolness the hoodies and everything that goes along with it.
This means that pumpkin spice is part of my life and I am ok with it. Last year the Whole30 and Paleo community went crazy over the Pumpkin Spice nutpods.
I’ll be honest, I did too for a while. There was just something about mornings that had a touch of healthy fall that made the day start out on the right foot.
Nutpods is a dairy free vegan coffee creamermade with coconut cream and almond milk popular with Whole30, Paleo and Ketogenic Diets.
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I wasn’t the only one that felt this way because nutpods sales went absolutely crazy! All of the sudden they sold out of all of it and you couldn’t get it anywhere. Some people hoarded bottles until their January Whole30 so that they could savor the flavor.
Since then, nutpods has taken on huge investments and is now available in mainstream stores and is also developing new flavors and products.
To be honest, I’m not actually a big fan of nutpods these days. I think that the flavor is pretty bland and this is what inspired me to make my own pumpkin spice creamer.
The recipe uses almond milk, coconut cream or coconut milk and REAL pumpkin puree along with some pumpkin spice to make the perfect creamer. I can definitely tell a difference when something has the flavor of actual pumpkin in it and its a good thing!
How to Make Pumpkin Spice Creamer:
- Blend coconut cream, non dairy milk and spices in a blender or in a mason jar using an immersion blender.
- Store in an airtight container and pour desired amount into hot or cold coffee or tea.
How long will homemade pumpkin spice creamer last?
This pumpkin spice creamer will last up to one week in the fridge. It may last longer depending on if your coconut milk or almond milk turned sour. Always check to see by smelling!
My pumpkin spice creamer is really thick, is that ok?
Since the creamer contains real pumpkin puree, it may be really thick upon refrigerating. Once the creamer is warmed up, it will be smooth and creamy.
Can I use regular coconut milk instead of coconut cream?
Coconut milk or coconut cream can be used for this pumpkin spice creamer. If you use coconut cream, the recipe will definitely be a bit thicker when you refrigerate it.
Alternatively, you can use a can of regular coconut milk, pop it in the freezer for 2 hours and then scoop off the cream leaving the coconut water behind.
What kind of almond milk or non dairy milk can I use?
You can honestly use any almond milk you like. If you are on whole30, there are various compliant almond milk brands by the new barn, califia farms and other brands that can be found in my Whole30 Coffee Guide.
You can also use cashew milk, hemp milk, soy milk or hazlenut milk instead of almond milk in this recipe.
Pumpkin Spice Creamer
- 1/2 cup coconut cream
- 1/2 cup Almond Milk
- 1/4 cup pumpkin puree
- 1/8 tsp pumpkin pie spice
- 1/8 tsp cinnamon
- 1/8 tsp vanilla bean powder
- 1 pinch sea salt
- Blend all ingredients in a high speed blender until fully combined.
- Store in airtight container for 7-10 days.
Nutrition Information:Serving Size: 2 tbsp
Amount Per Serving: Calories: 25 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 1g
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.