Fall is just around the corner and this Paleo pumpkin coffee creamer is exactly what your coffee needs! I know, I know, it’s only September, hold the pumpkin for another month, but I. CAN’T! I, Jennifer, used to be a Starbucks junky and the minute they released the pumpkin spice latte I was the first in line. But, I quickly realized the ingredients in their pumpkin spice latte were not so good for the body. Even with the changes they made last year, it still contains ingredients I’d rather avoid. And the best way to avoid harsh chemical ingredients is to make your own homemade replacement! Enter in the Paleo pumpkin creamer.
Making your own homemade coffee creamer is super easy with my all-time favorite Paleo hack ingredient, canned coconut milk. In case you were wondering, canned coconut milk does not taste like coconut. It has a smooth, nutty flavor, but not too strong, making it an easy ingredient swap for dairy. I always keep a can of coconut milk in the refrigerator so that I can use the hard cream that forms when it’s cold. You’ll want to have a can in the refrigerator for this recipe.
I couldn’t wait for the first day of fall to roll around so I could whip up a batch of this Paleo Pumpkin Coffee Creamer.
Smooth coconut milk, organic pumpkin puree, pure maple syrup to add a touch of sweetness and an array of spices make this Paleo pumpkin coffee creamer the perfect addition to your morning coffee. I normally start my mornings with, what I call, “fatty coffee”. Which is actually just another name for the famed bullet proof coffee. I simply replace the plain canned coconut milk I would normally use in my coffee with this pumpkin creamer variation. However you add it to your coffee, it won’t disappoint. Just a tip, blend together your coffee and the pumpkin creamer in a blender, it will make is silky smooth!
Here’s the recipe:
Paleo Pumpkin Coffee Creamer
Ingredients
- 1 whole can organic coconut milk
- 1 can organic coconut milk (cream only)
- 6 tbsp . organic pumpkin puree
- 1 tsp . pumpkin pie spice
- 1/2 tsp . cinnamon
- 6 tbsp . pure organic maple syrup
- 1 tsp . pure vanilla extract
Instructions
- In a saucepan, combine all ingredients and heat over medium-low heat, stirring until well combined.
- Pour into a mason jar and let cool.
- Once cooled, store in the refrigerator.
- Use with your favorite coffee as you would any other creamer. For an even smoother latte, blend together your coffee and pumpkin creamer in a blender.
Lorette says:
I love this creamer so much! I make it every year in the fall for a couple of years now. I am wondering if you think this would freeze well though. I’m having a baby and trying to get some snacks and meals together and I think this would be lovely to have prepped. Although it really isn’t that hard to make.
Sherry Ronning says:
I made this for my daughter and she loved it!!
Julie @ Running in a Skirt says:
YES! What a great idea for creamer. Love that it’s a healthy twist on coffee house favorites.
FOODHEAL says:
This sounds yummy
Taleen | Just As Tasty says:
Oooh yum! Love the idea of pumpkin creamer!
Deborah Brooks says:
I never order or buy pumpkin flavored creamers bc they are usually loaded with sugar. This looks like a healthier and easy recipe to try
Karin H Wolff says:
Could you use a can of coconut cream instead of opening two cans of coconut milk and wasting part of it and could you also use honey instead of maple syrup? Not a fan of maple.
Christine McMichael replied:
Hi, Karin! Yes, that should work. I recommend finding a natural or organic coconut cream since many of them have added sugar! Honey should also work just fine 😉 Enjoy the recipe!
Jada says:
How long does this stay good in the fridge?
Christine McMichael replied:
It should last about 1-1.5 weeks in the refrigerator. Enjoy!
Kristen says:
This looks amazing, I can’t wait to make it! I had a question regarding the coconut milk, it said a whole can of organic coconut milk and then it said below that, one can of coconut milk. Is that correct in needing two cans? Just want to make sure I am reading it correctly! Thanks! 🙂
Christine McMichael replied:
Thank you, Kristen! Jennifer did such a great job with this recipe! Yes, two cans. You would only take the cream from the second can, though. Does that make sense? Sorry about the confusion!