This dairy free pumpkin spice coffee creamer is a great healthy way to enjoy your favourite pumpkin coffee beverages this fall season!
Well, pumpkin season is in full swing now and that means that there’s lots of pumpkin spice flavoured 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 favourite pumpkin treats, then you’re going to love this dairy free pumpkin spice coffee creamer recipe. It’s so easy to make and the fresh pumpkin flavour that you get when you make your own this way is so much better than any store bought pumpkin coffee drink. Also. check out my pumpkin spice breakfast cookies to go along with your coffee if you really want to get into the fall spirit! 🙂
Ingredients for the Dairy Free Pumpkin Spice 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 a plant-based milk is a really easy way to do that. I find that cashew and coconut milks 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. 🙂
- A non-dairy milk such as coconut milk, cashew milk, or even almond milk
- Pumpkin puree (here’s how to make your own: Crock Pot Pumpkin Puree)
- Pumpkin spice (you can mix up your own pumpkin spice as well!)
- Maple syrup
- Vanilla extract
- A blender
How to Make the Dairy Free Pumpkin Spice Coffee Creamer
This makes more of a rich, traditional PSL type of a pumpkin coffee beverage, rather than a subtle, hint-o-pumpkin 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!
You can store this wonderful concoction in an airtight jar such as a mason jar for up to a week in the fridge.
Here’s the full printable recipe:
Dairy-Free Pumpkin Spice Coffee Creamer
- 1 1/2 cups Cashew/Coconut Milk
- 1/3 cup Pumpkin Puree
- 1/4 cup Maple Syrup
- 1 tsp Pumpkin Spice
- 1 tsp Vanilla
Combine all ingredients in a blender and blend for about 30 seconds until everything is well combined.
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 recipes makes just over two cups and fits nicely in a big 16 ounce mason jar.
Have you been drinking a lot of pumpkin flavoured coffee beverages this year?
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