Dairy-free Pumpkin Spice Creamer
This recipe for homemade pumpkin spice creamer is made with 5 simple ingredients and tastes much better than store-bought pumpkin spice coffee creamer. Warm and cozy with plenty of fall flavor, use it in your favorite morning brew. It’s healthy, naturally dairy-free and made with “real” food ingredients, so you don’t have to feel guilty about indulging in this fall favorite treat. This easy pumpkin creamer can be made in about 5 minutes and will last the whole week. Pairs perfectly with my easy coffee cake recipe!
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 morning is by stirring a little bit of this easy homemade pumpkin spice creamer into my 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 spice 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 creamer in your coffee every single day, this fall; you go right ahead!!
What makes this pumpkin spice creamer so great?
Did you realize even the smallest size pumpkin spice latte, at our favorite coffee chain, 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.
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!
Ingredients in Pumpkin Spice Creamer
- 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 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. You can certainly use any milk variety in this recipe that you prefer.
- Pumpkin puree. Use canned or homemade pumpkin puree to make this coffee creamer. 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 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 Pumpkin Spice Creamer
- 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.
- Blend until smooth. Store in a jar or airtight container in the fridge for up to about one to two weeks. Shake each time before enjoying.
That’s it! Now you have no excuse to not drink homemade pumpkin spice lattes all season long!
Tips for Making Pumpkin Coffee Creamer
- Some 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 pot and simmer on medium heat, then turn to low for 5-7 minutes. Keep 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, use almond, coconut, 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.
Pumpkin Spice and Everything Nice
If you try this pumpkin spice creamer 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.
This recipe for homemade pumpkin spice creamer is made with 5 simple ingredients and tastes much better than store-bought pumpkin creamer. Warm and cozy with plenty of fall flavor, use it in your favorite morning brew.
- 1 1/2 cups milk*
- 1/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1/2 teaspoon pumpkin pie spice**
- 1/2 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Add all ingredients to a blender and blend until smooth. Transfer to an airtight container and store in the fridge. Always shake creamer before using.
You can add sweetener to the creamer, but I prefer to add sweetener to my cup of coffee.
*For the milk variety, I typically use unsweetened vanilla cashew milk. However, for extra creaminess, use 1 cup full fat canned coconut milk and 1/2 cup unsweetened vanilla almond 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. You could also simply use 1/2 teaspoon cinnamon instead, but your cream won't be as pumpkin-y.
Storage: Creamer will keep in a sealed jar or container for 1-2 weeks. Shake each time before using.
Photos by Sasha at Eat Love Eats.
This pumpkin spice creamer recipe was originally published in September 2014. It was updated with new content October 2020.