Pumpkin Spice Creamer

I've been making this homemade Pumpkin Spice Creamer recipe for YEARS and it's my favorite way to celebrate fall! A big batch of this dairy-free coffee creamer can be made in just 10 minutes and stored in the fridge. I love keeping it on hand for creamy, sweet, fall-inspired pumpkin spice coffee and lattes all week long!

Course Drinks

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings Servings

Calories 79kcal

Author Christine McMichael

Equipment

Ingredients

1 cup creamy oat milk
1 cup coconut milk full-fat is best
3-4 Tablespoons maple syrup
1/3 cup pumpkin puree
2 1/2 teaspoons pumpkin spice
1 teaspoon vanilla extract

Instructions

Add everything to a saucepan and turn on medium-high heat.
Bring to a simmer, whisking often, for 1-2 minutes, then remove from heat.
Let creamer cool in the pan for 5 minutes (whisking occasionally).
Pour into a jar or container and refrigerate, storing for up to 1 week.

Video

Notes

This recipe makes about 2.5 cups total.
Don't love the thicker, gritty texture of the pumpkin with the spices? Use a nut milk bag or strainer to strain the creamer before storing it! However, I would taste it first because the pumpkin definitely helps to thicken the creamer.
If you have leftover pumpkin puree, you can also use it to make these Pumpkin Pie Overnight Oats for breakfast the next day!
One serving is about 1/4 cup, but you can adjust this to taste depending on how creamy you want your coffee.

Nutrition