Dairy-Free Pumpkin Spice Creamer
Skip the coffeehouse line! This homemade dairy-free pumpkin spice creamer is thick, creamy, and ready in just 5 minutes. Vegan, refined sugar-free, and so much better than store-bought.
Servings: 10 servings
Calories: 35kcal
Equipment
Ingredients
- 1 ½ cups unsweetened non-dairy milk soy, oat, cashew, almond, or light coconut milk will all work.
- ½ cup pure pumpkin purée
- ¼ cup pure maple syrup or to taste
- 2 teaspoons pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Instructions
- In a high speed blender, blend all ingredients for several minutes until smooth.
- Transfer to an air-tight container in the fridge until ready to use.
- To serve: Add 2-3 tablespoons to 1 cup of coffee. Add additional sweetener to your coffee if you like it sweeter.
Notes
Always use 100% pure pumpkin purée — not pumpkin pie filling.
Adjust sweetness to your taste. Start with ¼ cup maple syrup and add more after blending if you want it sweeter.
The creamer will thicken in the fridge — this is normal. Just whisk it well before use.
Use 2-3 tablespoons per cup of coffee. If you like your coffee on the sweeter side, add a little extra sweetener directly to your cup.
Make it nut-free by using oat or soy milk instead of cashew or almond.
Froth it! A handheld milk frother transforms this creamer into a proper coffeehouse-style pumpkin spice latte in seconds
Nutrition facts calculated using organic unsweetened soy milk. Recipe makes about 2 cups. Serving size is 3 tablespoons.
Nutrition facts calculated using organic unsweetened soy milk. Recipe makes about 2 cups. Serving size is 3 tablespoons.
Nutrition
Serving: 3tablespoons | Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 5mg | Potassium: 67mg | Fiber: 1g | Sugar: 5g