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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!
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!
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.)
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.
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Pumpkin Spice Creamer
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
Nutrition
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!