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.
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.