This 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. This cream is pretty much a cozy hug in a cup. I love bringing all the flavors of fall into my morning routine. Creamy coconut milk blends up with rich pumpkin puree, a little vanilla and classic spices for a sip that is so incredibly comforting. Pour it over coffee, swirl it into a matcha or add a splash to your favorite seasonal beverage. It instantly turns an ordinary drink into something magical. It's also homemade, easy and fully customizable. It's a little jar of fall of goodness to celebrate crisp mornings and cozy vibes. I sometimes sip it at home or I'll take it as my cozy cup on the go! It's seriously the perfect pick-me-up and something I look forward to every morning. As the weather gets colder, this creamer honestly gets me out of bed!
For more fall-favorites, check out my round up of Gluten Free Fall Desserts and these Gluten Free Fall Recipes. While we are on the topic of fall, get your Fall Simmer Pot on the stove! STAT! It's a great way to make your home smell amazing without all of the chemicals.
Why You'll Love This Recipe
It's incredibly easy to make, needing only a handful of pantry staples that you probably already have at home.
The combination of rich pumpkin puree and warming spices will take you right into fall!
I love that this Dairy Free Pumpkin Spice Creamer is sweetened with coconut sugar so that it is refined sugar-free!
It has the most luxurious creamy texture that makes every sip feel indulgent, without any dairy.
It is totally vegan friendly and plant-based.
I love that I can easily customize this recipe by adjusting the spice level and the sweetness.
Adding this homemade creamer to my routine adds so much joy to my fall morning routine!
Equipment Needed
All you need to make this Dairy Free Pumpkin Creamer is a blender!
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).
Coconut sugar: Adds a lovely natural sweetness and a mild caramel flavor.
Pumpkin puree: Provides authentic pumpkin flavor and a smooth, velvety texture.
Vanilla: I never skip adding cozy, delicious vanilla to my Dairy Free Pumpkin Spice Creamer.
Pumpkin pie spice: Adds classic fall spices like cinnamon, nutmeg and clove.
Step By Step Instructions
Step 1: Gather your ingredients.
Step 2: Add all the ingredients to a high-speed blender. Blend until combined.
Step 3: Serve your Dairy Free Pumpkin Spice Creamer with coffee or matcha.
Storage
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 sip!
Variations
Swap the coconut sugar for pure maple syrup for a smooth sweetness.
Try adding a ½ a teaspoon of chai spice blend (or a mix of cinnamon, cardamom, ginger and cloves) instead of pumpkin pie spice.
Stir in 1-2 teaspoons of cocoa powder for a chocolatey, cozy version. This is perfect to mix into your morning coffee.
Replace the coconut milk with unsweetened almond milk and add an extra teaspoon of vanilla. Super yum!
Closer to Christmas, add ½ a teaspoon ground ginger and a pinch of cloves for gingerbread cookie vibes!
Stir in 1 to 2 teaspoons of dairy free caramel sauce and a pinch of sea salt.
Make it extra spicy by adding in some cayenne or black pepper.
How To Serve
I love to serve my Dairy Free Pumpkin Spice Creamer in a bunch of ways:
- My favorite way is to add it to my morning matcha with additional milk!
- You can add it to iced or warm drinks!
- Pour it straight into your coffee for pumpkin vibes!
- Serve it at a home cafe moment (I have seriously been wanting to do this)!
Recipe FAQ
What is the best non dairy pumpkin spice creamer?
The best non dairy pumpkin spice creamer (in my opinion) is one 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 is pumpkin spice creamer made of?
Pumpkin spice creamer typically contains a plant based milk (like coconut or almond), pumpkin puree, a sweetener of some kind, vanilla and spices like cinnamon, nutmeg and cloves.
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!
Can you get pumpkin spice creamer year round?
Yes, you can make this recipe at any point in the year. All the ingredients are available year-round.
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 fall recipe ideas next:
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
- 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!
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