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Pumpkin Spice Creamer – Take your coffee up a notch this season without the coffeehouse price tag. It’s quick and easy, thick and creamy, and loaded with plenty of dairy free fall flavor!
I know there are a ton of different recipes for homemade pumpkin spice creamer out there, but I find most of them kind of thin and they don’t do much for my morning cup of joe.
I’ve added a 1/2 cup of pumpkin puree to this recipe which makes it fairly thick (as far as creamers go), but it blends perfectly.
In fact, I’m pretty sure you could consume JUST this and call it dessert. I had several spoonfuls all by itself and can I just say, “YUM!” You’re going to want to try this today!
Control the Sweetness
If you like your coffee on the sweeter side, feel free to add an additional tablespoon or 2 of pure maple syrup, but I think this recipe is the perfect balance of pumpkin sweetness. I added about 2 tablespoons of this creamer to my cup of coffee….and then had about 4 cups of coffee because it was so good!
I usually like to drink my coffee black, but there is something about the sweet spice of fall flavors that beckons to me every time. And because I can control how sweet this creamer is, it’s perfect for that little added something without it being sickly sweet.
This Pumpkin Spice Creamer in my coffee is a super start to my day, the perfect pick-me-up in the afternoon, and the perfect cozy cup of warmth in the evening (but, not all in the course of ONE day – well, ok – maybe, sometimes.)
Dairy Free Pumpkin Spice Creamer
I can’t wait for you guys to try this Dairy Free Pumpkin Spice Creamer in your coffee! Please leave me a comment below with your feedback and star rating once you’ve tried it!
You can also find me on social media – show me those pics of your delicious brew! Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Enjoy!
- 1 cup unsweetened soy or almond milk (I like WestSoy Organic Unsweetened Soy Milk)
- 1/2 cup pure pumpkin purée
- 1 tbsp pure maple syrup (2 if you like your coffee on the sweet side)
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- In a high speed blender, blend all ingredients for several minutes until smooth.
- Add 1-2 tbsp to a cup of coffee and enjoy!
~I estimate one serving to be 2 tablespoons.
~Use a small whisk to incorporate the creamer into your coffee.
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Donnita says
Hi there. This sounds amazing. I will be trying it this weekend. I just had one quick question. About how long does this stay good in the refrigerator? Thank you.
Jenn S. says
Hi, Donnita. It should keep for about 3-5 days. You may find you need to whisk it up a bit after it sits. Enjoy!
Peggy Allum says
What are the nutritional facts that are included on most recipes???
How many calories, gm fat, gm sugar, serving size???
Jenn S. says
Hi, Peggy. I haven’t run the numbers myself. It will vary based on which plant milk you choose and how much maple syrup you wish to add. There are a number of free online calorie counters (nutritiondata.com or myfitnesspal.com are examples) that you can use to calculate it. Hope you enjoy!
Maura Foley says
can’t wait to try it
Jenn S. says
Thanks, Maura! I hope you love it! Enjoy!
vegannomnoms says
Ooo, love this and love how easy it seems!
sebestyen2 says
It is very easy! Hope you love it!