Pumpkin Spice Creamer with Coconut Milk

Why You’ll Love This Creamer

• Dairy-free & vegan-friendly using rich coconut milk or cream.

• Real pumpkin puree offers depth of flavor and nutrition.

• Warming spices like cinnamon, nutmeg, and ginger bring cozy autumn vibes to every cup.

• Refined sugar optional—customize sweetness with maple syrup or a sweetener of your choice.

• Excellent for hot or iced coffee, cold brew, lattes, and even breakfast and dessert toppings.

• 100% alcohol-free, pork-free, and bacon-free.

Ingredients

Serving Size

Yields about 2½ cups, or six ¼-cup servings.

Ingredients List

• 1 cup full-fat coconut milk (or substitute with coconut cream for thicker texture)

• 1 cup creamy oat milk (optional, for a lighter blend)

• ⅓ to ½ cup pumpkin puree (not pumpkin pie filling)

• 3 to 4 tablespoons maple syrup (or honey if not vegan)

• 2½ to 3 teaspoons pumpkin pie spice

• 1 to 2 teaspoons vanilla extract

• Pinch of sea salt

• Optional: 2 tablespoons coconut oil for extra creaminess

Equipment You’ll Need

• Medium saucepan

• Whisk

• Blender (optional for smoother, emulsified consistency)

• Mason jar or airtight bottle

• Fine strainer or nut milk bag (optional for silky finish)

Step-by-Step Instructions

Step 1 – Combine and Heat

In a saucepan over medium heat, whisk together the coconut milk, oat milk (if using), pumpkin puree, maple syrup, pumpkin spice, vanilla, and salt. Stir constantly as the mixture heats up to avoid scorching the pumpkin.

Once it starts to simmer lightly and becomes aromatic, reduce heat. Let it gently bubble for 1–2 minutes while whisking frequently to blend the ingredients thoroughly.

Step 2 – Blend for Smoothness (Optional)

Transfer the warm creamer into a blender. If using coconut oil, add it now. Blend for 10–15 seconds until frothy and smooth.

This step enhances creaminess and ensures all ingredients are well emulsified. You can skip this if you’re short on time or prefer a rustic texture.

Step 3 – Cool and Store

Let the mixture cool slightly before pouring it into a glass jar or airtight container. Once cooled to room temperature, seal and refrigerate.

Shake well before each use, as natural separation is normal due to the absence of stabilizers. The creamer lasts up to 7 days in the refrigerator.

How to Use

In Hot Coffee

Pour 2 to 4 tablespoons of the creamer into your freshly brewed hot coffee. Stir well and enjoy the warming flavor of fall in every sip. For extra indulgence, froth the creamer before adding it.

In Iced Coffee or Cold Brew

Add the creamer directly into iced coffee or cold brew. Stir well to combine. Let the creamer sit at room temperature for 5–10 minutes before mixing if it’s straight from the fridge to avoid curdling or clumping.

For Lattes and Foam

Heat about ¼ cup of the creamer in a saucepan or milk frother. Froth until foamy and pour over espresso or strong coffee for a homemade pumpkin spice latte.

Beyond Coffee

This creamer doubles as a delicious drizzle over pancakes, waffles, oatmeal, or yogurt. Try it on baked goods like pumpkin muffins or banana bread. It also adds a flavorful twist to chia pudding or overnight oats.

Tips and Variations

Adjusting Sweetness

Taste before bottling and adjust the sweetness. If using maple syrup, you can start with 3 tablespoons and increase as needed. For a sugar-free version, use monk fruit syrup or omit sweeteners entirely.

Texture Customization

For a silky texture, strain the creamer through a nut milk bag or fine mesh sieve. This removes any remaining pumpkin fibers or spice particles.

If you prefer extra thickness (like a barista-style creamer), use coconut cream instead of milk, or blend in 1–2 teaspoons of arrowroot starch while heating.

Flavor Variations

• Add ¼ teaspoon ground cardamom or clove for a spicy kick.

• Use a cinnamon stick while heating, then remove before storing for a subtle infusion.

• Add 1 tablespoon of cocoa powder for a mocha-pumpkin twist.

• Stir in 1 teaspoon of instant espresso powder to boost the coffee flavor in your creamer.

Dairy-Free and Vegan-Friendly

This creamer is naturally dairy-free. Use maple syrup (instead of honey) to keep it 100% vegan. The coconut milk gives the perfect creamy mouthfeel without any dairy, making it suitable for those with lactose intolerance or following plant-based diets.

Whole30 or Paleo Adjustments

For a Whole30-friendly version, omit all sweeteners. The spices and vanilla still offer flavor, and pumpkin adds natural body and warmth.

For paleo diets, use coconut oil and coconut milk only, and sweeten with date syrup or maple.

Storage Tips

• Store in a sealed glass container in the refrigerator for up to 7 days.

• Shake before each use—natural separation is expected.

• Freeze in silicone ice cube trays and pop out a few cubes at a time to use as needed. They thaw easily and can be stirred into hot drinks.

• Don’t leave it at room temperature for extended periods.

Nutritional Info (Approximate per ¼ Cup)

Values may vary depending on milk choices, sweeteners, and optional ingredients used.

FAQs

Can I make this without sweetener?

Yes, you can leave out maple syrup or honey entirely. The spices and pumpkin alone give enough flavor for many coffee lovers. Try adding vanilla or cinnamon for more natural sweetness.

Will it thicken or separate in the fridge?

Yes. That’s normal for homemade, preservative-free creamers. Shake it well before each use. Warming it slightly also helps remelt any hardened coconut fat.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast or steam fresh pumpkin until soft, then puree. Use the same amount as canned. Just ensure it’s fully smooth and not watery.

How do I make it frothy like store-bought creamers?

Use full-fat coconut milk or coconut cream, and blend it well. For added richness, include coconut oil during the blending step. A handheld milk frother also adds café-style foam.

Can I use other plant-based milks?

Yes. Almond milk, soy milk, or cashew milk can be used instead of oat milk or coconut milk, but the consistency will be thinner. Coconut milk provides the creamiest texture.

Can I freeze this?

Yes! Freeze in ice cube trays, then transfer cubes to a zip-top bag. Use within 2–3 months. Thaw in your coffee mug or warm on the stove.

Is this creamer kid-friendly?

Definitely. It’s made with real food ingredients and contains no caffeine. Kids can enjoy it in warm almond milk or drizzled over oatmeal or baked goods.

Can I add protein to this?

Yes. Blend in a scoop of unflavored or vanilla plant-based protein powder after the cooking step. It’s great for post-workout coffee or breakfast smoothies.

Final Thoughts

Pumpkin Spice Creamer with Coconut Milk brings the cozy spirit of fall into your morning cup—with a tropical twist. Rich, warming, and fully dairy-free, this creamer is as flexible as it is flavorful. Whether you’re plant-based, sugar-free, or simply love the taste of pumpkin, this recipe is a delicious staple to welcome cooler days—or enjoy year-round.

Pour it over hot espresso, cold brew, or even your pancakes. Once you try homemade pumpkin creamer, store-bought won’t compare. Cozy mornings are calling.