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This dairy-free pumpkin spice creamer is a great, healthy way to enjoy your favorite pumpkin coffee beverages at home or on-the-go this fall season!
Pumpkin season is in full swing, and that means that there is a lot of pumpkin spice flavored everything to go around! If you’re starting to think it might be a good idea to find a slightly healthier way to enjoy your favorite spiced pumpkin treats, then you’re going to love this dairy-free pumpkin spice creamer recipe for making your own creamy pumpkin coffee drinks. It’s so easy to make, and the fresh pumpkin flavor that you get when you make your own this way is so much better than any store-bought pumpkin coffee drink that might be full of syrups and artificial flavors.
If you have a tradition of picking up a PSL at this time of year, you can add this pumpkin pie flavoring to your own homemade lattes as well to make a true pumpkin spice latte for your morning coffee.
Another coffeehouse favorite: How to Make an Authentic Peppermint Mocha at Home
Ingredients Needed for the Homemade Coffee Creamer
I always like to try to reduce my dairy intake wherever I can, and just swapping out your regular milk or cream for plant-based milk in this non dairy creamer is a really easy way to do that. I find that cashew and coconut milk are usually the richest and have a natural sweetness to them even when you buy the unsweetened version, so I used a milk that was a combination of the two. 🙂
I have not tried this with soy milk yet, but any non-dairy milks you can find, sweetened or not, should be great substitutes for your cup of coffee if you can’t find the exact milk I used pictured below. Just adjust the amount of maple syrup if you use milk that is already sweetened.
Another favorite autumn treat: Easy 3-Ingredient Applesauce Bread
You’ll need:
- A non-dairy milk such as coconut milk, cashew milk, or even almond milk
- Pumpkin puree (not pumpkin pie filling. Here’s how to make your own: Crock Pot Pumpkin Puree)
- Pumpkin pie spice (you can mix up your own pumpkin spice as well!)
- Maple syrup
- Vanilla extract
- A blender (this is one I’ve been using lately for blending and mixing up quick things like this)
- A mug to enjoy your pumpkin-flavored gourmet coffee caffeine fix
Must-try healthy pumpkin dessert hack: 3-Minute Healthy Pumpkin Fudge
How to Make the Dairy Free Pumpkin Spice Coffee Creamer
This liquid coffee creamer makes more of a rich, traditional PSL type of a pumpkin coffee beverage rather than a subtle, hint-o-pumpkin flavored coffee type of thing that you get with a store-bought pumpkin-flavored creamer. It feels like you’re being really over-the-top indulgent, but the richness mostly comes from all the real pumpkin in this recipe, so it’s actually really good for you!
To mix the creamer up, simply add all the ingredients to a blender and blend them for a minute or so until they’re well combined. In a pinch, you can also place all the ingredients in a large measuring cup and use an immersion blender to mix them up. If you have a strong arm, you could even whisk them yourself until everything comes together into a smooth, even mixture.
When you’re ready to enjoy your creation, stir several teaspoons of the creamer into regular brewed hot coffee, iced coffee, or even a cup of spicy chai tea if you’re feeling adventurous. Top with non-dairy whipped cream and a sprinkling of your pumpkin spice mix or just a little bit of ground cinnamon, ground ginger, or nutmeg. A drizzle of plant-based caramel would also be an appropriate addition if you’re feeling fancy.
A perfect fall breakfast for me would be big mug of coffee with this creamer and a bowl of homemade maple pecan granola to go with it, or maybe a slice of my 3-ingredient pumpkin bread to keep the theme going.
You can store this wonderful concoction in an airtight jar, such as a mason jar, and refrigerate for up to a week.
Here’s the full printable recipe:
This dairy free pumpkin spice creamer is a great, healthy way to enjoy your favourite pumpkin coffee beverages at home or on-the-go this fall season!
- 1 1/2 cups Cashew/Coconut Milk
- 1/3 cup Pumpkin Puree
- 1/4 cup Maple Syrup
- 1 tsp Pumpkin Spice
- 1 tsp Vanilla
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Combine all ingredients in a blender and blend for about 30 seconds until everything is well combined.
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Stir a few tablespoons of the coffee creamer into hot or iced coffee. Store in an airtight jar in the fridge for up to a week.
This recipe makes just over two cups and fits nicely in a big 16-ounce mason jar.
Have you been drinking a lot of pumpkin-flavored coffee beverages already this year?
More dairy-free pumpkin goodness: Vegan Pumpkin Recipes to Try Before the Season is Over
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.