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!
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. Because face it, fall is all about the cool crisp weather, falling leaves, and all the yummy pumpkin recipes!
Coconut milk can be a real life-saver when you are tyring to make a classic creamy family favorite recipe vegan!
After doing a little experimenting using coconut milk and coconut cream to veganize my recipes, 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
Ingredients needed to make homemade vegan pumpkin spice coffee creamer
- coconut milk – lite or regular fat
- oat milk – or plant milk of choice
- pumpkin puree
- pumpkin pie spice
- ground cinnamon
- vanilla extract
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.
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
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.
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.
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.
I have kept and used mine for a little over a week and have had no problem.
Yes, it will. Take it out and thaw it in the refrigerator when you are ready to use it. Give it a good shake before using it.
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 aftertaste when you use too much like store-bought coffee creamer does.
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 would be fantastic to accompany your coffee with pumpkin creamer
And if you need more more reasons for pumpkin spiced coffee in the morning:
- Chocolate Chip Banana Nut Bread
- Baked Pumpkin Spice Donuts
- Banana Cookies, So Good You Can’t Eat Just One
The printable recipe card for dairy-free pumpkin creamer
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Pumpkin Spice Coffee Creamer, Dairy-Free
- stove top and saucepan
- 1½ 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
- 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.