Go Back
Pumpkin Spice Creamer

Homemade Pumpkin Spice Creamer

This creamy, dreamy pumpkin spice creamer is easy to make with simple ingredients and perfect for adding a touch of autumn to your coffee or tea. It's naturally sweetened and dairy-free!
Prep Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Beverage
Cuisine: American
Calories: 150

Ingredients
  

Ingredients
  • 1 can (12 ounce) Full-fat Coconut Milk (refrigerated overnight)
  • 0.5 cup Pumpkin Puree
  • 0.25 cup Maple Syrup or other liquid sweetener to taste
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Pumpkin Pie Spice
  • 0.5 teaspoon Ground Cinnamon
  • 0.25 teaspoon Ground Nutmeg
  • Pinch Ground Cloves optional
  • Pinch Salt

Equipment

  • Blender
  • Measuring Cups and Spoons
  • Airtight Container

Method
 

Instructions
  1. Refrigerate a can of full-fat coconut milk overnight. This will separate the cream from the liquid.
  2. Scoop out the thick coconut cream from the top of the can, leaving the watery liquid behind. You should have approximately 1 cup. If not, add more from another can.
  3. Add the coconut cream, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, cloves (if using), and salt to a blender.
  4. Blend until completely smooth and creamy. This may take a minute or two. Scrape down the sides as needed.
  5. Taste the creamer and adjust the sweetness or spices as needed. Add more maple syrup for sweetness or more spices for stronger flavor.
  6. Pour the creamer into an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Enjoy your homemade pumpkin spice creamer in your coffee, tea, or other hot beverages! It will keep in the refrigerator for up to a week.

Notes

For a thicker creamer, use full-fat canned coconut milk and chill it for at least 6-8 hours. You can also add a pinch of ginger or cardamom for extra warmth.