Homemade Dairy Free Pumpkin Spice Creamer

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.

This post has been updated with fresh images and more information for the reader – August 2023.

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 sweatshirt and sit outside with a cup of coffee or tea. You see, in middle Georgia, summer prevails from May until October.  

It is the beginning of August and the temperatures are nearly 100 every single day and I am waiting (im)patiently for Fall to arrive and while I am I am craving and dreaming of all things pumpkin.  I don’t care that it’s 90 degrees outside, I want Pumpkin Spice everything.  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? It’s okay if you aren’t, I will have your share!

Why You’ll Love This Recipe

• It’s dairy-free and delicious.
• Made with real ingredients.
• Pumpkin spice!
• You’ll love this healthier coffee creamer.

Dairy-Free 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. Not to mention this creamer is vegan and gluten-free.

Can I use other non-dairy milk or cow’s milk?

Yes, you can use any milk or non-dairy milk you prefer. If you are after a richer and creamier taste, try heavy cream in the recipe. I love to use almond milk or oat milk in this recipe.

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.

Ingredient List

• 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

Step 1

In a 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 a boil, whisking occasionally.

Step 2

Let boil for 1 minute, then remove from heat and let creamer cool in pan for 5 minutes before using in your coffee.

Step 3

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 dairy-free creamer in the refrigerator in an airtight container or mason jar 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 trays. Once frozen, pop the cubes out and into a resealable plastic freezer bag. Two cubes (or three) will be perfect for this recipe. To use, thaw and then proceed with the 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.
• This creamer is delicious in iced coffee, too.

Try these other pumpkin spice flavored recipes

All of these recipes go deliciously with a warm cup of pumpkin spice coffee or tea.

• Pumpkin Spiced Coffee Cake
• Pumpkin Spice Glazed Scones
• Pumpkin Spice Glazed Donuts
• Pumpkin Chocolate Chip Bars

Printable Homemade Dairy Free Pumpkin Spice Creamer Recipe

Homemade Dairy-Free Pumpkin Spice Creamer

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.

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Course: Drinks

Cuisine: American

Keyword: coffee, coffee creamer, dairy free, dairy free pumpkin spice creamer, pumpkin, pumpkin spice

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 14 -16 servings

Author: Lisa Kerhin

Ingredients

• 1 ½ cups vanilla almond milk or you can use whole milk
• 2 tablepsoons pumpkin puree use REAL pumpkin puree not pumpkin pie filling
• 2 tablespoons pure maple syrup
• ¾ – 1 teaspoons pumpkin pie spice see notes
• 2 cinnamon sticks

Instructions

• 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.

Notes

Since I am a pumpkin spice fanatic, I love 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.

Recipe slightly adapted from Sally’s Baking Addiction

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

With just 5 simple ingredients this homemade dairy free pumpkin spice coffee creamer is not only healthier than the coffee shop’s version, it’s full of fall flavors that will turn your coffee or tea into a creamy cup of autumn.

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