Dairy-Free Pumpkin Spice Creamer

Add something special to your cup of coffee with this Dairy-Free Pumpkin Spice Creamer! A coconut creamer recipe made with cinnamon, ginger, nutmeg, allspice, and cloves. Gluten-free, vegan.

It's hard to resist the warming aroma of pumpkin spice. Whether you take cream in your coffee or you don't, you are going to want to check out this easy dairy-free version.

Non-Dairy Pumpkin Spice Creamer Ingredients

The ingredient list for this recipe is short and sweet. What is this dairy-free pumpkin spice creamer made of? Here are the major items you will need:

• Full-fat coconut milk (or unsweetened almond milk)
• Pumpkin puree
• Pumpkin pie spice
• Maple syrup
• Vanilla extract

How to Make Homemade Creamer

Make a batch and use it for the week. Here's the steps to making this dairy-free pumpkin spice creamer recipe!

1. Combine coconut milk, maple syrup, pumpkin, and pumpkin spice in a small saucepan.
2. Cook over medium heat.
3. Whisk periodically until all ingredients are incorporated.
4. Add vanilla extract and whisk to combine. 
5. Remove saucepan from heat and allow to cool.
6. Transfer vegan creamer to an airtight bottle or container.
7. Store in the refrigerator for up to seven days.
8. Shake before use.

What can you do with leftover creamer? With the delicious flavor base this healthy pumpkin spice creamer recipe provides, there are so many creative ways to use it. 

Here are some ideas to try outside of your morning coffee:

• Muffins
• Baked oatmeal
• Ice cream
• Waffles and pancakes
• Quick breads
• Icing
• Cakes

Want more pumpkin and spice inspiration? Check out these healthy pumpkin muffins and the links below!

More Recipes with Pumpkin 

Chocolate Chip Pumpkin Blondies

Gingersnap Pumpkin Pie

Gluten-Free Iced Pumpkin Cookies

Easy Gluten-Free Pumpkin Muffins

Dairy-Free Pumpkin Spice Creamer

Add something special to your cup of coffee with this Dairy-Free Pumpkin Spice Creamer! A coconut creamer recipe made with cinnamon, ginger, nutmeg, allspice, and cloves. Gluten-free, vegan.

5 from 3 votes

Print Pin Rate

Course: Breakfast, Drinks

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

0 minutes

Total Time: 10 minutes

Servings: 27 tablespoons

Calories: 37kcal

Author: Tessa

Ingredients

• ▢ 13.5 oz can (~1 ½ cups ) full fat coconut milk*
• ▢ ¼ cup maple syrup
• ▢ 3 ½ tablespoons canned pumpkin puree
• ▢ ½ teaspoon pumpkin pie spice
• ▢ 1 teaspoon pure vanilla extract

Instructions

• Combine coconut milk, maple syrup, pumpkin, and pumpkin spice in a small saucepan and whisk to integrate. Cook over medium heat for about 5 minutes. Whisk periodically until all ingredients are incorporated.
• Add vanilla extract and whisk to combine.
• Remove saucepan from heat and allow to cool. Transfer vegan creamer to an airtight bottle or container.
• Store in the refrigerator for up to seven days. Shake before use as spices will settle.

Notes

*Unsweetened almond milk can be substituted for coconut milk. The texture will not be as creamy.

Nutrition

Calories: 37kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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