Homemade Vegan Pumpkin Spice Creamer

Pumpkin creamer being poured into a glass mug of black coffee with a bottle of pumpkin pie spice in the background.

Homemade Vegan Pumpkin Spice Creamer

It's easy to make homemade dairy-free pumpkin spice creamer in minutes with only 5 whole-food plant-based ingredients, including real pumpkin puree. Delicious in coffee and tea, both hot and iced! (Makes approximately 14-2 tablespoon servings.)

Prep Time5

Total Time5

Course: Beverage

Cuisine: American

Special diet: gluten-free, nut-free option, oil-free, soy-free option, vegan

Servings:

Calories: 30kcal

Author: Amy Katz

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)

US Customary - Metric

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

Pumpkin spice creamer will keep up to 7 days in the refrigerator. Shake well before using. For best results, do not freeze.

Nutrition