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Pumpkin Spice Coffee Creamer, Dairy-Free

5 from 16 votes

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This dairy-free pumpkin spice coffee creamer is the real deal with pumpkin puree, coconut milk, your choice of plant-milk, and spiced just right with pumpkin pie spice and cinnamon. Add to your morning coffee for that comforting seasonal beverage you’ve been waiting for!

pumpkin spice creamer in mason jar with glass cup of coffee on the left and yellow napkin and orange pumpkin on the right

Did you know that many commercial “dairy-free” coffee creamers actually aren’t?!? I was pretty shocked and disappointed to learn that my favorite brand contained a milk derivative. “Lactose free” and “non-dairy” don’t necessarily mean no dairy. Boo…

And I don’t know about you, but I have not yet made my peace with actual vegan coffee creamers. To me, they have a funny aftertaste that has ruined my morning coffee experience:(

I’ve discovered that using a frother with a little oat milk is pretty palatable most mornings….until that PSL season hits and then I’m sad again and wishing for a better 100% dairy-free pumpkin spice creamer.

So I decided it was time to make my own coconut creamer recipe with all the goodness of a true vegan pumpkin spice latte!

Reasons you’ll love this homemade vegan coffee creamer

  • 100% vegan – no dairy necessary, not even a drop
  • no chemical aftertaste
  • uses actual pumpkin puree for flavor
  • spiced just right – it’s pumpkin spice everything season!!
  • creamy and delicious
pumpkin spice creamer being poured in glass cup of coffee

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pumpkin spice dairy-free creamer in mason jar with pinterest text overlay

Ingredients needed to make homemade vegan pumpkin spice coffee creamer

  • coconut milk – lite or regular fat
  • oat milk – or plant milk of choice
  • sugar
  • pumpkin puree
  • pumpkin pie spice
  • ground cinnamon
  • vanilla extract
ingredients for dairy-free pumpkin spice creamer including sugar, pumpkin pie spice, pumpkin puree, vanilla extract, coconut milk, and Almond milk

How to make the best vegan pumpkin spice coffee creamer

It’s so easy! Just add the ingredients – except for the vanilla – to a heavy-duty saucepan and heat on med/high, stirring often.

saucepan with ingredients for pumpkin spice creamer ready to be cooked

Stir until it all comes to a nice boil and then turn the heat down to med/low and continue cooking for five minutes. Stir in the vanilla extract and you are good to go!

A few facts and a few answers about making vegan pumpkin coffee creamer

What kind of coconut milk should I use?

You need to use the canned version of coconut milk- not the kind that comes in a carton. You can use full-fat or lite coconut milk. The full fat will be a little creamier but the lite will save fat and calories. The nutrition content on the recipe card is based on using full-fat coconut milk. two cans of coconut milk - one lite and one full fat

How much pumpkin creamer will this recipe make?

You end up with about 1 3/4 cups. Even though you use more liquid to begin with, the moisture will somewhat evaporate as it is cooking, making it thicker and creamier.

How should I store homemade coconut milk creamer?

Store this creamer in a tightly covered jar. It fits perfectly in a one-pint jar. Keep in the fridge and pull it out only when needed.

How long will this creamer keep in the fridge?

I have kept and used mine for a little over a week and have had no problem.

Will the pumpkin creamer freeze?

Yes it will. Take it out and thaw in the refrigerator when you are ready to use it. Give it a good shake before using?

I only used two Tablespoons of canned pumpkin. What should I do with the rest?

I freeze in small portions to throw into smoothies. You can also use it in recipe like hand-pies or pumpkin rolls.

How much pumpkin coffee creamer should I use?

The serving size is two Tablespoons which I think is just about right for a nice cup of coffee. When I’m going for a “latte” style cup of coffee, I’ll use more. It doesn’t have a weird after taste when you use too much like store-bought coffee creamer does.

Can I use sweetener rather than sugar? How much?

If you do that, I suggest monk fruit sweetener because you can cook with it. Read your package though. I have one package that claims it is a one-to-one sweetener, and another that says it is 2x’s sweeter than sugar. You can always add a little, taste, and then add more.

Some yummy seasonal baked goods from Veggie Fun Kitchen that would be fantastic to accompany your coffee with pumpkin creamer

pumpkin spice creamer being poured in glass cup of coffee

The printable recipe card for dairy-free pumpkin creamer

Did you love this recipe? Want to share the love? It would thrill me if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

open mason jar of pumpkin spice creamer with a glass cup of coffee on the left and yellow napkin on the right

Pumpkin Spice Coffee Creamer, Dairy-Free

This dairy-free pumpkin spice coffee cream is the real deal with pumpkin puree, coconut milk, your choice of plant-milk, and spiced just right with pumpkin pie spice and cinnamon. Add to your morning coffee for that comforting seasonal beverage you've been waiting for!
5 from 16 votes
Print Pin Rate
Course: Drinks
Cuisine: American
Keyword: dairy-free coffee creamer, pumpkin spice coffee creamer
Prep Time: 5 minutes
Cook Time: 10 minutes
cooling time: 6 hours
Servings: 16
Calories: 62kcal
Author: Cindy Rainey

Equipment

  • stove top and saucepan

Ingredients

  • cups coconut milk canned
  • ½ cup oat milk or plant milk of choice
  • 5 Tablespoons sugar
  • 2 Tablespoons pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  • Add all indredients (coconut milk, oat milk, pumpkin puree, pumpkin pie spice, cinnamon) except for the vanilla extract to a sauce pan and whisk together.
  • Heat over med/high, stirring often until the mixture comes to a boil. This may take up to five minutes.
  • Turn down the heat to medium/low and continue to simmer for another five minutes, stirring occasionally.
  • Remove from heat and add the vanilla extract.
  • Pour into a one-pint glass jar with a lid. Place in the refrigerator to cool for about 6 hours or overnight.

Notes

Each serving size is 2 Tablespoons which is perfect for “coffee creamer”, but when I’m going for something that more resembles a  latte then I use more – one-forth cup at least.
Use the canned coconut milk. Using full-fat coconut milk will make your dairy-free creamer creamier, but lite coconut milk will save calories and fat. 
If you want to make this creamer sugar-free, substitute monk fruit sweetener for the sugar. But understand the ratios for the brand/type you are using. 
This should keep tightly covered in your refrigerator for up to a week. 
 

Nutrition

Serving: 2Tablespoons | Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 56mg | Fiber: 1g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
By on October 21st, 2021

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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