Pumpkin Spice Creamer
Homemade Pumpkin Spice Creamer is made with 5 simple ingredients in just 5 minutes! It’s full of cozy fall flavor, naturally dairy-free, and so much better than store-bought.
Ingredients
- 1½ 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
Instructions
- Add 1½ cups milk*, 1/4 cup pumpkin puree, 1/2 teaspoon pumpkin pie spice**, 1/2 teaspoon cinnamon, and 1 teaspoon pure vanilla extract 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.
Video
Notes
*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. You can also use dairy 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 creamer won't be as pumpkin-y.
How to Store: Store creamer in an airtight container in the refrigerator for up to 7–10 days, or until the milk you used expires, whichever comes first. I like using a mason jar because it makes it easy to shake before pouring. The pumpkin and spices will naturally settle as it sits, so give it a good shake or stir before each use.
Nutrition
Serving: 2tablespoons | Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg