Dairy Free Homemade Pumpkin Spice Creamer Recipe

Sharing is caring!

Dairy Free Homemade Pumpkin Spice Creamer brings cozy fall flavors to your coffee. Quick to make and perfect for using up leftover pumpkin puree!

Table of Contents

Table of Contents

View more

I have had to be dairy free several times due to having babies that are sensitive to dairy. In the fall I crave everything pumpkin spice and delicious warm drinks, so this dairy free pumpkin spice creamer is often something I like to have on hand. It’s also a great way to use up leftover pumpkin puree if you’ve got some hanging around from other fall recipes. 

Also, there is no need to be a coffee lover to enjoy this dairy-free pumpkin spice creamer! I like it on hot chocolate and my coffee alternative drink, hazelnut and mushroom tea by Teeccino!

What is Homemade Dairy Free Pumpkin Spice Creamer?

Dairy-Free Pumpkin Spice Creamer is just a simple, cozy way to add that fall flavor to your coffee or tea without any dairy. It’s made with coconut milk and pumpkin puree, so it’s creamy, but still totally dairy-free. The pumpkin pie spices and vanilla give it that warm, familiar taste we all love when the weather starts cooling off. If you’re like me and need to stay away from dairy, especially during the fall when all things pumpkin are calling your name, this creamer really hits the spot. It’s one of those things I like to keep around when I want a little taste of the season.

Why You Will Love This Recipe

• Super quick: It only takes 10 minutes to make from start to finish, so even if you’re in a rush, you can easily mix up a batch and have it ready to go. No long waits, just instant fall flavor for your coffee or tea.
• All the fall flavors: If pumpkin spice is your thing, this creamer brings those classic fall flavors straight into your cup. It’s like a cozy autumn day in your morning coffee, without the artificial stuff. Just pure fall vibes.
• Rich and creamy without the dairy: Coconut milk gives it that thick, satisfying texture without any dairy. You won’t feel like you’re missing out on that creamy goodness, even if you can’t have dairy.

Tips for Making Dairy Free Homemade Pumpkin Spice Creamer

• Keep Whisking: While it’s heating up, make sure you keep whisking so the coconut milk and pumpkin don’t stick or get lumpy. That way, you’ll end up with a smooth, creamy mix.
• Sweeten to taste: You can play with the sweetness. If you like it sweeter, add more of the sweetened condensed coconut milk. If you like it less sweet, start small and taste as you go.
• Freeze for later: If you won’t use it all in a week, just freeze it in ice cube trays. That way, you can pop a cube or two into your coffee whenever you’re craving that pumpkin spice flavor without making a fresh batch.

How to Make Dairy Free Homemade Pumpkin Spice Creamer

1. Add all ingredients except vanilla to a small saucepan. 

2. Cook on medium heat for 5-6 minutes, whisking continuously as it heats. 

3. Remove from heat, whisk in vanilla, and then let cool. 

4. Optionally, add the mixture to a blender. I like using my single-serving cup blender for this. This is optional because it will be pretty smooth after cooking, but I just like the way this step improves the texture. Blend until well mixed.

6. Store refrigerated in a pourable container. We like to reuse glass juice containers for this!

How to Store

Store refrigerated in an airtight container for 7-10 days. For longer storage, this recipe can be frozen in an ice cube tray. Freeze and then store in a ziplock bag in the freezer.

Recipe Substitutions and Variations

There are plenty of ways to change up this homemade pumpkin spice creamer depending on your preferences or what you have on hand. While canned coconut milk gives it a rich, creamy texture, you can easily swap it out for other non-dairy milks like almond milk, soy milk, or even cashew milk. 

If you’re not a fan of pure maple syrup, you can sweeten it with coconut sugar or cane sugar. For an extra touch of fall flavor, try simmering the mixture with a cinnamon stick or a splash of vanilla extract. Just make sure to use real pumpkin puree instead of pumpkin pie filling, so you have control over the sweetness and spice levels. Feel free to adjust the sweetness to your liking or experiment with different non-dairy milk alternatives for the base.

For different flavors, just swap the pumpkin puree and pumpkin pie spice for flavorings of your choice. I often just make a dairy-free vanilla creamer. In the winter months, I crave dairy-free peppermint mocha creamer. Feel free to use this recipe as a base and get creative!

Save this recipe for later by pinning it!

FAQs

Can I use other non-dairy milks besides coconut milk?

Absolutely! While canned coconut milk gives this creamer that rich texture, you can swap it out for almond milk, soy milk, or even cashew milk if you prefer. Just keep in mind that the thickness and flavor might change a bit, but it’s still a great way to make your own homemade pumpkin spice creamer. 

Is this healthier than store-bought pumpkin spice creamer?

Yes! This recipe uses simple ingredients like full-fat coconut milk, pure pumpkin, and pumpkin pie spice, so you’re avoiding all those artificial flavors and added sugar that you might find in the grocery store brands. It’s a much more natural way to enjoy those fall flavors in your morning coffee.

Can I make this with leftover pumpkin pie filling?

I wouldn’t recommend it. This recipe uses real pumpkin puree, which gives you a more natural pumpkin flavor without the added sugar and spices that come in pumpkin pie filling. If you want to control the taste, stick with plain pumpkin puree and add your own pumpkin pie spice.

Can I use this creamer in iced coffee?

Definitely! This homemade pumpkin spice creamer is great in both hot coffee and iced coffee. Just give it a good stir before adding it to your cold brew to make sure all those fall flavors blend in perfectly. You’ll have your own coffee shop vibes right at home.

Can I use other ingredients to make this creamer healthier or more personalized?

Yes.  If you’re looking for a healthier recipe, you can replace sweeteners like cane sugar or pure maple syrup with coconut sugar for a lower-glycemic option. For those who want a creamier texture, try adding a bit of coconut cream or even blend in almond butter for a richer consistency. You can also experiment with cashew milk or soy milk instead of canned coconut milk, though the thickness and flavor might change slightly. If you’re a pumpkin spice lover, feel free to toss in a cinnamon stick during simmering for extra warmth. For those watching their grams of sugar, sticking with real pumpkin puree and avoiding pumpkin pie filling is the best way to control sweetness.