It's easy to make homemade vegan pumpkin spice creamer in minutes using your blender and just 5 whole-food, plant-based ingredients. This recipe tastes so much better than store-bought dairy-free coffee creamers because it's made with real pumpkin puree. Try it in coffee or tea, hot or iced, for a delicious taste of classic fall flavor.
When Starbucks starts serving their famous PSL (pumpkin spice lattes), grab a can of pumpkin puree and pumpkin pie spice instead. And while many pumpkin spice non-dairy creamers are available on the market these days, I like being able to choose my favorite plant milk and control the sweetness with pure maple syrup and a splash of vanilla extract.
And if you've got leftover pumpkin puree from making seasonal treats like pumpkin chocolate chip balls and pumpkin hummus, this vegan pumpkin spice creamer is the perfect way to use it.
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Ingredients
Pumpkin puree: Not to be confused with pumpkin pie filling, look at the ingredients to ensure it's 100% pumpkin.
Non-dairy milk: Creamy, unsweetened plant milks like soy milk, oat milk, and coconut milk beverage all work well in this recipe.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make DIY vegan pumpkin spice creamer
- Place all the ingredients in the container of a high-speed blender.
- Blend until completely smooth. Taste and add more pure maple syrup and pumpkin pie spice, if desired, then blend again. So quick and easy!
Serving suggestions
This dairy-free pumpkin spice creamer can be added to a variety of beverages for a wonderful fall flavor:
- Stir it into your morning coffee. Or make a vegan pumpkin spice latte with espresso and frothed creamer.
- Add it to black tea such as English Breakfast or classic Lipton Tea, either hot or iced. With the warming spices like cinnamon, ginger, and cloves, it reminds me of chai.
- Try a variation of a vegan oat milk matcha by making a pumpkin spice matcha latte. First whisk 1 teaspoon matcha powder with 2 ounces hot water. Then heat one cup of the creamer and froth, if desired. Pour the prepared matcha over the warm creamer and enjoy.
You can even drink it by itself either warmed or over ice. It's just that good.
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Love and Veggies,
Amy
📋 Recipe
Homemade Vegan Pumpkin Spice Creamer
Equipment
- high speed blender
Ingredients
- 1½ cups unsweetened non-dairy milk, (I recommend organic soy milk, oat milk, or coconut milk beverage.)
- ¼ cup pumpkin puree, (NOT pumpkin pie filling)
- ¼ cup pure maple syrup, (plus more, to taste) Or substitute your favorite liquid sweetener like date syrup, agave nectar, or brown rice syrup.
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice, (plus more, to taste)
Instructions
- Place all the ingredients in the container of a high-speed blender.1½ cups unsweetened non-dairy milk, ¼ cup pumpkin puree, ¼ cup pure maple syrup, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice
- Blend until completely smooth. Taste and add more pure maple syrup and pumpkin pie spice, if desired, then blend again.
- Transfer to a jar with a tight-fitting lid. Enjoy right away or refrigerate for later. Shake well before adding to your favorite beverages like coffee or tea.
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Notes
Nutrition
Nutritional information is an estimation only.
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