It's easy to make homemade dairy-free pumpkin spice creamer in minutes with only 5 whole-food plant-based ingredients. Try it in coffee and tea, both hot and iced, for a delicious taste of classic fall flavor.
When fall is here and Starbucks starts serving their famous 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 and is refined sugar-free.
If you have leftover pumpkin puree from making seasonal treats like No Bake Pumpkin Balls and Pumpkin Hummus, this dairy-free 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.
- It will keep in the refrigerator for up to a week.
- It's 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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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
Dairy-free 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 poured into your morning coffee. Or make a latte with espresso and frothed creamer.
I also enjoy it 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 it in green tea or make 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
This vegan pumpkin spice creamer will keep 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
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Dairy-Free Pumpkin Spice Creamer
Equipment
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.
- 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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