Dairy Free Homemade Pumpkin Spice Creamer Recipe
Dairy Free Homemade Pumpkin Spice Creamer brings cozy fall flavors to your coffee. Quick to make and perfect for using up leftover pumpkin puree!
SERVINGS 16 oz
Ingredients
- 13.5 oz. can full-fat coconut milk
- ¼ cup sweetened condensed coconut milk adjust to preferred sweetness
- ¼ cup pumpkin puree
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
Instructions
- Add all ingredients except vanilla to a small saucepan.
- Cook on medium heat for 5-6 minutes, whisking continuously as it heats.
- Remove from heat, whisk in vanilla, and then let cool.
- Optionally, add the mixture to a blender. I like using my single-serving cup blender for this. The creamer is fine without this step, I just like the slight texture change this gives. Blend until smooth.
- Store in refrigerator 7-10 days.
Notes
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 milk 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.
Tried this recipe?Let us know how it was!