This Homemade Pumpkin Spice Creamer is dairy free with all the fall flavors of your favorite coffee shop pumpkin spice latte. Made with only FIVE good-for-you ingredients.
If I have to choose a favorite season, it would have to be autumn. The colors of the leaves, the cooler temperatures, and all of the smells of fall just make me giddy. It’s the time when I pull out my sweatshirts and sit outside with a cup of coffee or tea. You see, in middle Georgia, summer prevails from May until October.
It is near the end of September and tomorrow is the last day of summer – it’s 90 degrees. While I love living here, this isn’t right. I am a Pennsylvania girl – where seasons are pretty much equally split over the year. Fall colors on the leaves last more than a mere blink back home. Seriously, you blink and the leaves go from gorgeous to dead on the ground. Sigh.
With the beginning of Fall (according to the calendar), it has me making, buying, and dreaming of all things pumpkin. I don’t care that it’s 90 degrees outside, I was at Starbucks, in line, on the first day of Pumpkin Spice Latte season. I heated up my oven and baked pumpkin bread – twice – with more to come. Now, if the weather would catch up to the calendar, that would be lovely.
Are you a pumpkin spice lover?
Pumpkin Spice Coffee Creamer
As much as I would love to visit the coffee shops for pumpkin-spiced lattes or coffees every single day, my wallet tells me it isn’t going to be possible. I decided to make my own Pumpkin Spice Creamer at home and this recipe did not disappoint me. Morning coffee never tasted better!
All the flavors of pumpkin spice with the nuttiness of the almond milk, made with real pumpkin, and just the right amount of sweetness from the maple syrup. Inexpensive to make compared to buying a latte every day and one batch lasts up to a week in the refrigerator.
Did I mention that this Dairy-Free Pumpkin Spice Creamer is delicious in coffee AND tea?
It’s true. Really, you must try it. I even added a bit to my oatmeal which was a very good decision!
For me, the batch really only lasted a few days when you have more than one cup of coffee a day so I made a mental note to double the recipe next time. The next time is as soon as I post this.
- 1 1/2 cups vanilla almond milk
- 2 tablespoons pumpkin puree use REAL pumpkin puree not pumpkin pie filling
- 2 tablespoons pure maple syrup
- 3/4 – 1 teaspoon pumpkin pie spice see notes
- 2 whole cinnamon sticks
How to Make Dairy Free Pumpkin Spice Creamer
In small saucepan over medium-high heat, add the almond milk, pumpkin puree, maple syrup, and pumpkin pie spice and whisk together. Add cinnamon sticks and bring to boil, whisking occasionally.
Let boil for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee.
Add creamer to your coffee as you would normally use creamer. I use about 2 – 3 tablespoons depending on the size of my coffee mug. Feeling fancy – add whipped cream and a sprinkle of cinnamon.
Store leftovers in refrigerator for up to 1 week. Shake well before using.
Tips, Tricks, and FAQs
- Since I am a pumpkin spice fanatic, I tend to use 1 teaspoon of pumpkin spice but if you’re not the same; I suggest starting with 3/4 teaspoon. Taste and then adjust if more needs to be added.
- Don’t have pumpkin spice? No worries, you can make your own. For 1 teaspoon pumpkin pie spice, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg.
- Freeze leftover canned pumpkin in an ice cube tray. Once frozen, pop the cubes out and in to a resealable plastic freezer bag. Two cubes (or three) will be perfect for this recipe. To use, thaw and then proceed with recipe. You can make the pumpkin creamer ALL YEAR if you want.
- Feel free to use soy, cashew, or oat milk as well as cow’s milk in place of the almond.
- By simmering the milk with the pumpkin and spices you are infusing all of the flavors.
Printable Homemade Dairy Free Pumpkin Spice Creamer Recipe
- 1 1/2 cups vanilla almond milk or you can use whole milk
- 2 tbsp pumpkin puree use REAL pumpkin puree not pumpkin pie filling
- 2 tbsp pure maple syrup
- 3/4 – 1 tsp pumpkin pie spice see notes
- 2 cinnamon sticks
- In small saucepan over medium-high heat, add the almond milk, pumpkin puree, maple syrup, and pumpkin pie spice and whisk together. Add cinnamon sticks and bring to boil, whisking occasionally.
- Let boil for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee.
- Add creamer to your coffee as you would normally use creamer. I use about 2 – 3 tablespoons depending on the size of my coffee mug.
- Feeling fancy – add whipped cream and a sprinkle of cinnamon.
- Store leftovers in refrigerator for up to 1 week. Shake well before using.
Give your morning cup of coffee a boost with this dairy free homemade pumpkin creamer. It may not be fall yet but the fall flavor of this creamer will make you think it is.
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