Transform your black coffee with this Dairy-Free Homemade Pumpkin Spice Coffee Creamer! A coffee 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 creamer in your coffee or you don't, you will want to check out this easy dairy-free pumpkin creamer.
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Why you'll love this recipe
- Dairy-free so everyone can enjoy it!
- Only 5 ingredients! A short list of real natural ingredients. No mysteries from a store-bought bottle.
- You control the sweetness with how much maple syrup you use. Totally refined sugar-free!
- Warm spices are the easiest way to fall-flavored coffee. Pumpkin spice lattes at home!
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
No artificial flavors or unwanted vegetable oil in this pumpkin spice creamer recipe. Just wholesome ingredients for a delicious morning cup. Add a pumpkin breakfast cookie and you are in full fall mode!
Full-fat Coconut Milk or Almond milk - Reach for a can of this creamy milk as your base or you can use any non-dairy milk you'd like. No heavy cream or dairy whole milk here.
Pumpkin Puree - Make sure you use pureed pure pumpkin and not pumpkin pie filling! You can even roast your own pumpkin.
Pumpkin Pie Spice - This is what really brings the feeling of fall to your coffee! Ground cinnamon, nutmeg, ginger, allspice, and cloves bring together that fall-inspired flavor. Pick up a jar of pumpkin pie spice blend or combine spices and make your own.
Pure Maple Syrup - This natural sweetener reminds me of fall and I love being able to customize the sweetness in my creamer.
Step-by-step instructions
Before you start: Get out your non-dairy milk of choice, pumpkin pie spice, pumpkin, maple syrup, and vanilla extract.
Step 1: Combine coconut milk, maple syrup, real pumpkin puree, and pumpkin spice in a medium saucepan, and cook over medium heat.
Step 2: Add vanilla extract and whisk to combine. Remove the saucepan from heat and allow it to cool before transferring it to an airtight bottle, mason jar, or container.
Tips
- Leftover homemade pumpkin spice creamer? It can do so much more than flavor your morning coffee. Try using it in place of milk in quick icings and glazes. Also, try using it in waffle batter and to make oatmeal.
- Heating in a saucepan is crucial to making a homogeneous mixture. The pumpkin and coconut milk are both thick and need to be gently heated in order to whisk them together.
- Store in a bottle that has easy pouring, and is leakproof for shaking!
FAQs
Yes! Coconut milk is the perfect option for making non-dairy coffee creamer. You can also use almond milk, cashew milk, oat milk, soy milk... the options are endless! Just keep in mind that each milk has its own flavor and thickness. And because we are adding maple syrup, look for unsweetened milk options.
Look for a convenient bottle or jar that has leakproof lids since you'll want to shake things up before each pour. A spout or smaller mouth will help you pour without spilling.
Individual spices are generally gluten-free, but depending on how and where they are processed additional gluten agents may be added. This could be from added wheat starch or wheat flour. Or, from cross-contamination in the facility the spice was processed and packaged. Check labels before purchasing.
Want more pumpkin and spice inspiration? Check out these healthy pumpkin muffins and the links below!
More recipes with pumpkin
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Dairy-Free Pumpkin Spice Coffee Creamer
Ingredients
- 13.5 oz can (~1 ½ cups ) full fat coconut milk or unsweetened almond 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
- Make sure you use pureed pure pumpkin and not pumpkin pie filling! You can even roast your own pumpkin.
- Any non-dairy milk will work in this recipe. Texture and thickness will vary by type of milk.
Bethany
I made this several times last year and didn’t save the recipe…finally found it again! So excited for my morning coffee tomorrow! 😍
Tessa
That's awesome!! Thank you!
Kim
This is AMAZING!!
Tessa
Aww, thank you!
Liz Moore
This is delicious and such an easy fall treat!
Tessa
Thanks, Liz! So glad you liked it!