It's easy to make homemade Vegan Pumpkin Spice Creamer in minutes in your blender with only 5 whole-food plant-based ingredients. This recipe tastes so much better than store-bought dairy-free coffee creamers because it contains real pumpkin puree. Try it in coffee and tea, both hot and iced, for a delicious taste of classic fall flavor.
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When fall is here and Starbucks is serving their famous PSL (pumpkin spice lattes), I skip the coffee shop and head to the supermarket for canned pumpkin puree and pumpkin pie spice.
While many pumpkin spice non-dairy creamers are available on the market these days, I like being able to control the flavors and level of sweetness. Plus this homemade version contains real pumpkin, no artificial flavors or colors, and is refined sugar-free.
If you have leftover pumpkin puree from making seasonal treats like pumpkin chocolate chip balls and pumpkin hummus, this Vegan Pumpkin Spice Creamer is a great way to use it.
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Why you'll love this recipe
- It only takes 5 minutes, 5 ingredients, and a blender to make it. (There's no need to simmer it on the stove!)
- It will keep in the fridge for up to a week.
- It contains real pumpkin puree, can be made with your vegan milk of choice, and is delicious in both hot and iced coffee and tea drinks.
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.
Instructions
- 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.
Serving suggestions
Vegan Pumpkin Spice Creamer can be added to a variety of beverages for a wonderful fall flavor. You can even drink it by itself either warmed or over ice.
- It's perfect stirred into your morning coffee. Or make a vegan pumpkin spice latte with espresso and frothed creamer.
- It's also delicious in 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.
- Or 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.
Storing
Vegan Pumpkin Spice Creamer will keep for up to 7 days in the refrigerator. I like to store it in a glass beverage jar with a tight-fitting lid or a mason jar.
Shake well before using. For best results, do not freeze.
Recipe FAQs
Oat milk, coconut milk, and soy milk tend to be best for hot coffee and tea because they are rich and creamy and are less likely to curdle. Almond milk is too thin and watery. And cashew tends to curdle.
Canned pumpkin and pumpkin puree are the same thing. When purchasing it, make sure the ingredients list 100% pumpkin and nothing else. This is not to be confused with canned pumpkin pie mix/filling which also contains sugar and spices.
Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
More vegan pumpkin recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Homemade Vegan Pumpkin Spice Creamer
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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.
Notes
Nutrition
Nutritional information is an estimation only.
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