Dairy Free Pumpkin Spice Creamer (Refined Sugar Free!)

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!

Dairy Free Pumpkin Spice Creamer

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: Beverage

Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, vegan

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 12 servings

Calories: 21kcal

Author: Jenn Sebestyen

Ingredients

• 1 cup unsweetened soy or almond milk (I like WestSoy Organic Unsweetened Soy Milk)1 cup unsweetened soy or almond milk (I like WestSoy Organic Unsweetened Soy Milk)
• 1/2 cup pure pumpkin purée1/2 cup pure pumpkin purée
• 1 tbsp pure maple syrup (2 if you like your coffee on the sweet side)1 tbsp pure maple syrup (2 if you like your coffee on the sweet side)
• 1 tsp pure vanilla extract1 tsp pure vanilla extract
• 1 tsp pumpkin pie spice1 tsp pumpkin pie spice
• 1 tsp cinnamon1 tsp cinnamon

Instructions

• In a high speed blender, blend all ingredients for several minutes until smooth.
• Add 1-2 tbsp 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: 21kcal

Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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