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    Home » Recipes » Drinks, Juices and Smoothies

    Pumpkin Spice Creamer

    Published: Sep 29, 2014 · Modified: Sep 4, 2020 by Jenn Sebestyen

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    Take your coffee up a notch this season without the coffeehouse price tag. This refined sugar free Pumpkin Spice Creamer is quick and easy, thick and creamy, and loaded with plenty of dairy free fall flavor!

    Pumpkin Spice Creamer being poured from a glass into a white coffee cup.

    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 ½ 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!

    Orange hued creamer in a small glass pitcher.

    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.)

    Cup of creamy coffee on a white saucer.

    More dairy free fall drinks

    • Harvest Oat Pumpkin Latte
    • Probiotic Pumpkin Pear Smoothie
    • Apple Pie Smoothie
    • Pumpkin Pie Smoothie
    • Spiked Vegan Hot Cocoa

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    pumpkin creamer being poured into a cup of coffee

    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!
    5 from 1 vote
    Print Rate
    Course: Drinks, Juices and Smoothies
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 12 servings
    Calories: 17kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 cup unsweetened soy, almond, or oat milk (I like WestSoy Organic Unsweetened Soy Milk)
    • ½ cup pure pumpkin purée
    • 1 tablespoon pure maple syrup (2 if you like your coffee on the sweet side)
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon cinnamon

    Instructions

    • In a high speed blender, blend all ingredients for several minutes until smooth.
    • Add 1 to 2 tablespoons to a cup of coffee and enjoy!

    Notes

    ~I estimate one serving to be 2 tablespoons.
    ~Use a small whisk to incorporate the creamer into your coffee.
     
     
     

    Nutrition

    Calories: 17kcal | Protein: 1g | Sodium: 7mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g
    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!


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    Vegan Pumpkin Smoothie »
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    Comments

    1. Donnita says

      September 28, 2018 at 12:45 am

      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.

      Reply
      • Jenn S. says

        September 29, 2018 at 7:25 pm

        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!

        Reply
    2. Peggy Allum says

      January 07, 2017 at 1:12 pm

      What are the nutritional facts that are included on most recipes???
      How many calories, gm fat, gm sugar, serving size???

      Reply
      • Jenn S. says

        January 07, 2017 at 1:22 pm

        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!

        Reply
    3. Maura Foley says

      July 28, 2016 at 12:10 pm

      can’t wait to try it5 stars

      Reply
      • Jenn S. says

        July 28, 2016 at 1:35 pm

        Thanks, Maura! I hope you love it! Enjoy!

        Reply
    4. vegannomnoms says

      October 05, 2014 at 2:55 am

      Ooo, love this and love how easy it seems!

      Reply
      • sebestyen2 says

        October 06, 2014 at 10:01 am

        It is very easy! Hope you love it!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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