This homemade dairy-free pumpkin spice creamer is going to be your new fall obsession! When all of the coffee shops start launching their fall flavors, I like to make my own allergy-friendly versions at home that have better-for-you ingredients. Skip the $7 PSL at Starbucks and turn your home into a coffee shop. It is so fun! I have been dairy-free for 8 years and I have figured out how to make the BEST dairy-free coffee drinks. This pumpkin spice creamer is no exception. It works perfectly to make a pumpkin spice latte or matcha. Creamy coconut milk blends up with rich pumpkin puree, warm vanilla, sweetener and classic spices. It's also homemade, easy and fully customizable. You only need 5 ingredients! It's seriously the perfect pick-me-up and something I look forward to every morning. It tastes way better than any store bought version!
For more fall coffee shop at home vibes, check out my banana bread coffee syrup, apple coffee syrup and pumpkin spice syrup!
Why You'll Love This Homemade Pumpkin Spice Creamer
This pumpkin spice creamer is so easy to make and you only need a handful of pantry staples you probably already have at home! It's sweetened with coconut sugar or dates so it is refined sugar-free. This recipe has way less sugar than any store bought options or coffee shop options! It's also vegan and plant-based. Making pumpkin spice creamer at home is also budget-friendly and cost-effective.
The combination of rich pumpkin puree and warming spices is so perfect for fall. It has the creamiest texture, without any dairy. The recipe is also easily customizable! You can adjust the spices or sweetness.
Ingredients Needed
Coconut milk: I love to use full fat coconut milk for a creamy, rich base with just a light coconut flavor. I also love using coconut cashew milk here (the Elmhurst one is amazing).
Sweetener: I like to use either coconut sugar or dates! This keeps the recipe refined sugar-free.
Pumpkin puree: Provides authentic pumpkin flavor and a smooth, velvety texture.
Vanilla Extract: Adds warmth!
Pumpkin pie spice: Adds classic fall spices like cinnamon, nutmeg and clove.
How To Make Dairy-Free Pumpkin Spice Creamer
Step 1: Add all the ingredients to a high-speed blender. Blend until combined.
Step 3: Serve this pumpkin spice creamer with coffee or matcha!
How To Make A Pumpkin Spice Latte At Home
Skip the coffee shop line and make your own pumpkin spice latte right at home! Once your creamer is made, this comes together in just a few minutes.
Brew a cup of coffee or a shot or two of espresso. Warm 1/4 cup of dairy-free milk in a small saucepan. Froth using a frother or whisk by shaking it in a sealed jar until foamy. Add 2-3 tbsp of homemade pumpkin spice creamer and stir well. Pour the frothed milk on top. Finish with a sprinkle of cinnamon or pumpkin pie spice for that classic PSL look!
For an iced PSL: Combine your coffee, creamer and cold milk over ice and give it a good stir or shake!
Recipe Tips & Tricks
Shake this pumpkin spice creamer before serving. It contains no gums or stabilizers, so the ingredients may separate or settle in the fridge.
Taste as you go with the sweetener. You can always add more!
Strain if you want an ultra smooth texture.
How To Store
Store the pumpkin spice creamer in an airtight container in the refrigerator for up to 5 to 7 days. I always shake it well before I use it because it separates a little due to using wholesome and simple ingredients and no gums or preservatives.
You can freeze the creamer in an ice cube tray for up to 2 months. Pop out a cube or two whenever you want to add a little bit of fall to your favorite beverage! This makes the perfect fall meal prep.
Variations
- Sweetener: Swap the coconut sugar or dates for pure maple syrup.
- Flavor: Try adding 1/2 teaspoon of chai spice blend instead of pumpkin spice.
- Milk: Replace the coconut milk with almond or cashew milk!
How To Serve
- My favorite way is to add it to my morning matcha with additional milk!
- You can add this pumpkin creamer to iced or warm drinks.
- Pour it straight into your coffee or matcha for instant pumpkin vibes!
- Serve it at a home cafe moment!
- Freeze it into cubes and use it as ice.
Recipe FAQ
What is the best non-dairy pumpkin spice creamer?
The best non dairy pumpkin spice creamer (in my opinion) is this one because it is made with wholesome ingredients like coconut milk, pumpkin puree, natural sweeteners and spices!
How do you make non-dairy pumpkin spice creamer?
Simply blend coconut milk with pumpkin puree, a sweetener such as coconut sugar, vanilla and pumpkin pie spice until smooth, then store it in the refrigerator and shake before using.
What can I do with leftover pumpkin puree?
Leftover pumpkin puree can be used in smoothies, baked recipes like muffins or pancakes, soups, sauces or even frozen in ice cube trays. Try using your leftover pumpkin to make my creamy pumpkin gnocchi!
Does pumpkin spice creamer need to be refrigerated?
Yes, it does! You can also freeze it into cubes.
What kind of coconut milk should I use?
I suggest using full fat coconut milk for the best consistency. I also really like using coconut cashew milk.
Related Recipes
Be sure to try these fun pumpkin recipesnext:
If you make this dairy-free pumpkin spice creamer and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Dairy-Free Pumpkin Spice Creamer
Equipment
- 1 blender
Ingredients
- 2 cups coconut milk
- ¼ cup coconut sugar or 3-4 dates
- ⅓ cup pumpkin puree
- 1 1/2 teaspoon vanilla
- 1 tablespoon pumpkin pie spice
Instructions
- Combine all ingredients in a high-speed blender.
- Serve with coffee or matcha and enjoy!
Lauren
Heidi
Do you have a powder version of this? I am lactose intolerant.
Lauren Less
I don't have a powder version!