Dairy Free Pumpkin Spice Creamer ~ Veggie Inspired

Name: Dairy Free Pumpkin Spice Creamer
Prep time: 5 min
Total time: 5 min
Ingredients: 1 1/2 cups unsweetened non-dairy milk (soy, oat, cashew, almond, or light coconut milk will all work. ); 1/2 cup pure pumpkin purée; 1/4 cup pure maple syrup (or to taste); 2 teaspoons pure vanilla extract; 1 teaspoon pumpkin pie spice; 1 teaspoon ground cinnamon

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Take your coffee up a notch this season without the coffeehouse price tag. This Dairy Free Pumpkin Spice Creamer is thick and creamy, refined sugar free, and loaded with plenty of fall flavor! Ready in just 5 minutes!

Cup of pumpkin spice coffee on a saucer with a spoon and two cinnamon sticks.

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 overly sweet.

This dairy free Pumpkin Spice Creamer in your coffee is a super start to the day, the perfect pick-me-up in the afternoon, and a cozy cup of warmth in the evening (but, not all in the course of ONE day – well, ok – maybe, sometimes.)

Table of Contents hide

1 Ingredients you need

2 How to make the recipe

3 Storage and freezing

4 Pro tips and tricks

5 FAQs

6 More dairy free fall drinks

7 Dairy Free Pumpkin Spice Creamer

Ingredients you need

Recipe ingredients arrayed in individual bowls.

Ingredient notes and substitutions

Milk ~ Any non-dairy unsweetened milk will work. My favorites are oat, soy, or cashew, but you could also use almond or light coconut milk. Full fat coconut milk has a strong coconut flavor which I don’t think works as well in this recipe.

Pumpkin ~ You can use canned or homemade pumpkin purée. If you’re using canned, be sure to use pure pumpkin, not pumpkin pie filling.

Spices ~ Using a pumpkin pie spice blend is easiest, but you can combine your own spices if you want. Typical pumpkin pie spice contains cinnamon, ginger, allspice, nutmeg, and cloves.

I like add additional cinnamon to this pumpkin spice creamer because it’s just so good!

Vanilla ~ Pure vanilla extract adds extra sweetness and a delightful flavor.

Sweetener ~ Pure maple syrup is the perfect complement to the pumpkin flavors. You could use granulated coconut sugar or cane sugar, as well.

How to make the recipe

For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.

2 photo collage of ingredients in a blender and everything puréed smooth.

Measure all of the ingredients into a high-speed blender.
Blend until smooth.

Dairy-free pumpkin spice creamer in a glass bottle.

Use a small whisk to incorporate 2-3 tablespoons of pumpkin spice coffee creamer into a cup of coffee to make a homemade pumpkin spice latte.

Pumpkin spice creamer being poured into a glass coffee cup.

Storage and freezing

Fridge: Store the creamer in an air-tight container, like a mason jar, in the fridge for 7 to 10 days.

Freezer: Because this pumpkin spice creamer is dairy-free, you can also freeze it. Pour the blended mixture into ice cube trays and freeze until solid. Once frozen, transfer them to a freezer-safe plastic bag. They should keep well for up to 3 months.

You can use these frozen cubes, as is, in iced coffee or thaw them to use as intended.

Thaw: To use from frozen, let them thaw in the fridge overnight and whisk well or re-blend before adding to your coffee.

Two cups of pumpkin spice coffee on saucers.

Pro tips and tricks

~ Use unsweetened, vanilla flavored non-dairy milk to add extra richness.

~ Be sure to use 100% pure pumpkin purée.

~ Use more or less sweetener depending on your taste preference.

~ The creamer will thicken as it sits in the fridge.

~ Use about 2-3 tablespoons of creamer per cup of coffee. If you like a sweeter coffee drink, you can add additional sweetener to your cup of coffee, as well.

~ To make this dairy-free pumpkin spice creamer nut-free, use oat or soy milk.

FAQs

What is pumpkin spice creamer made of?

Coffeehouse pumpkin spice sauce, like Starbucks, is made of sugar, condensed milk, pumpkin, and spices. This homemade vegan version uses non-dairy milk, pumpkin purée, warming spices, pure vanilla extract, and pure maple syrup.

What can I do with leftover pumpkin purée?

Use leftover pumpkin purée to make Pumpkin Fudge Bars, Pumpkin Cornbread, Vegan Pumpkin Chili, Pumpkin Donuts, or Vegan Pumpkin Cookies.

What can I do with leftover dairy-free pumpkin spice creamer?

If you have leftover creamer and don’t want to use it in more coffee, try it over granola, stirred into oatmeal, or as the liquid in muffins, pancakes or waffles.

Hand grabbing the handle of a cup of coffee.

More dairy free fall drinks

I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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