Dairy-free Pumpkin Spice Creamer

I made this creamer on a whim because I ran out of my store bought pumpkin spice creamer. Oh my goodness! Seriously soooo good and soooo rich. I love it. & the flavors are just blended so beautifully. Never going back! Thank you for the recipe!

— Janett

If you’re a huge fan of pumpkin spice, like me, you take every opportunity to enjoy this fall flavor whenever you can. One of my favorite ways to start a crisp autumn day is by stirring a little bit of this easy homemade pumpkin spice creamer into my morning coffee. It’s such a simple recipe to make, so I try to have some on hand all season long!

As an added plus, this pumpkin coffee creamer is a way to enjoy the flavor of your favorite fall coffee shop pumpkin spice latte, but without all of those pesky ingredients. This healthy, dairy-free pumpkin spice creamer is super simple and made with all good-for-you ingredients. So, if you want to enjoy this creaminess in your coffee every single day, this fall; you go right ahead!!

Why you’ll love this recipe

Did you realize even the smallest size pumpkin spice latte, at our favorite coffee chain, Starbucks, has 200 calories and 37 grams of sugar? Yikes! The sugar syrup contains sugar, condensed nonfat milk, sweet condensed nonfat milk, coloring and artificial flavors. If you’re vegan, you should know even if you order a soy or almond milk latte without the whipped cream, it’s not vegan because the syrup contains dairy.

• A healthier coffee creamer. This healthier version of pumpkin creamer is perfect for making your own at-home pumpkin spice lattes. It uses almond or cashew milk as the base with the addition of real pumpkin puree, pumpkin pie spice and your choice of sweetener. The result is a smooth, flavorful creamer with a subtle sweetness, as opposed to an overly sweet sugar bomb. Feel free to adapt any of the amounts to your taste, and add sugar for more of a sweet treat!
• Packed with fall flavors. Creamy pumpkin puree, warming pumpkin pie spice, cinnamon and a tsp of vanilla extract – these are perfect for fall and Thanksgiving.
• An easy recipe. So simple! With minimal ingredients and little prep, you can be whipping up delicious lattes in just 5 minutes!

Ingredients needed

Just a few basic ingredients are needed to make your very own super creamy, flavorful pumpkin spice latte. It’s naturally sweetened, so it won’t leave you with a tummy ache or sugar crash that many of the store-bought ones do! Here’s what you’ll need:

• Milk. To keep this creamer dairy-free and low calorie, I like to use almond milk or cashew milk. Unsweetened vanilla cashew milk is my favorite because it has a thicker consistency than most regular plant-based milks, although not quite as thick as heavy cream, and it’s ideal for coffee. Even better, unsweetened cashew milk has only 25 calories per cup, as opposed to the 50 calories per tablespoon of heavy cream. However, you can certainly use any milk variety in this recipe that you prefer.
• Pumpkin puree. Use canned or homemade pumpkin puree to make this drink. If you buy canned, make sure it is pure pumpkin and not pumpkin pie filling, which contains sugar and other additives. If you’re interested in making your own pumpkin puree, follow this pumpkin puree tutorial with video included. To make use of the rest of the can, try my pumpkin oatmeal muffins!
• Pumpkin pie spice & cinnamon. This cozy spice combination is what gives this pumpkin creamer that classic pumpkin pie flavor.
• Vanilla. Major flavor booster!
• Sweetener. I personally like to just add a couple packets of stevia to my coffee separate from the creamer, but feel free to sweeten this creamer with maple syrup, coconut sugar, or stevia or another preferred sweetener. If using maple syrup, I would start with one tablespoon and add more until you get your desired level of sweetness.

How to make this recipe

This easy homemade pumpkin spice creamer recipe comes together in just 2 easy steps and about 5 minutes! Here’s the simple process:

Find the full, printable recipe in the recipe card at the bottom of the page.

1. Add all ingredients to a blender. If you don’t have a blender you can use a food processor or simply shake the ingredients vigorously in a jar.
2. Blend until smooth. Store in a jar or airtight container in the fridge for up to about one to two weeks. Shake or whisk each time before enjoying.

That’s it! Now you have no excuse to not drink homemade pumpkin spice lattes all season long!

Tips for recipe success

• Some pumpkin spice creamer recipes call for simmering the ingredients to make the creamer. I don’t find this to be necessary, but to really infuse the milk with pumpkin flavor you can take this extra step. Just combine all ingredients in a small saucepan and simmer on medium heat, then turn to low for 5-7 minutes. Keep pan covered and let stand for 15 minutes for flavors to blend. Allow creamer to cool completely before storing in the fridge.
• For the richest flavor and texture, I recommend using heavy cream for the base, but half-and-half or whole milk can be used instead. However, to keep this creamer dairy-free and lower in calories; use almond, coconut milk, coconut cream, oat, or cashew milk.
• If you don’t have pumpkin pie spice on hand, make your own 1/2 teaspoon pumpkin pie spice by combining a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.

Storage recommendations

Store this in the refrigerator for up to two weeks. I like to store it in a mason jar so that I can shake it up before using it. The spices will settle, so just give it a quick shake or stir before adding it to your coffee.

If you try this recipe, let me know! Leave a comment and if you love it as much as I do, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.