Vegan Pumpkin Spice Creamer

Why You’ll Love This Vegan Pumpkin Creamer

🍂 All the Pumpkin Flavor, None of the Dairy

This creamer captures the true essence of fall—pumpkin, cinnamon, nutmeg, clove, and ginger—blended into a silky, creamy base without any animal products.

☕ Perfect for Homemade Vegan PSLs

Skip the Starbucks surcharge and make your own plant-based pumpkin spice lattes that are better for your health and budget.

🥥 Dairy-Free and Customizable

Whether you prefer almond, oat, or coconut milk, this creamer adapts to your taste and dietary needs.

🌱 Clean Ingredients

Made without refined sugars, dairy, preservatives, artificial flavors, or alcohol-based extracts.

Is Pumpkin Creamer Usually Vegan?

Nope—most store-bought pumpkin spice creamers contain:

• Dairy derivatives

• Refined sugar

• Artificial flavors

• Stabilizers or thickeners

• And sometimes trace animal products

This homemade version skips all of that, using real, whole-food ingredients that align with a vegan and plant-based lifestyle.

✅ Bonus: It’s also gluten-free, refined sugar-free, and free from pork, bacon, wine, or alcohol-based extracts.

Vegan Pumpkin Creamer Ingredients

📝 You’ll Need:

• 1 cup unsweetened almond milk (or oat milk)

• 1 cup full-fat coconut milk (or oat milk for nut-free)

• 3 tablespoons pumpkin puree (100% pure)

• 2–3 tablespoons maple syrup (adjust to taste)

• 1½ teaspoons pumpkin pie spice

• ½ teaspoon ground cinnamon (optional, for warmth)

• 1 teaspoon vanilla extract (alcohol-free)

• Pinch of sea salt (balances flavor)

Ingredient Notes:

• Coconut Milk: Adds creaminess. Use canned full-fat for best texture.

• Maple Syrup: Natural sweetener that complements pumpkin flavor.

• Pumpkin Pie Spice: Blend of cinnamon, nutmeg, ginger, and clove. Use store-bought or homemade.

• Vanilla Extract: Use alcohol-free vanilla to keep the recipe compliant.

How to Make Vegan Pumpkin Creamer (Step-by-Step)

H3: Step 1 – Add Ingredients to Saucepan

In a medium saucepan, combine:

• Almond or oat milk

• Coconut milk

• Pumpkin puree

• Maple syrup

• Pumpkin pie spice

• Cinnamon

• Sea salt

Whisk to combine.

H3: Step 2 – Heat Gently

Heat over medium-low heat, stirring frequently, until the mixture is warmed through and lightly steaming. Do not boil. Let it cook for 5–7 minutes to help the spices bloom and the flavors meld.

H3: Step 3 – Add Vanilla

Remove from heat and stir in your vanilla extract.

H3: Step 4 – Blend for Smoothness (Optional but Recommended)

To achieve a smooth, velvety texture:

• Blend using an immersion blender

• Or let it cool slightly and blend in a standard blender

This removes any fibrous texture from the pumpkin puree and creates a barista-style finish.

H3: Step 5 – Strain and Store

Strain the mixture through a fine mesh sieve or cheesecloth into a clean glass jar. Let it cool before sealing and storing in the fridge.

Tips for Success

• Shake before each use: Natural separation is normal in dairy-free creamers.

• Use full-fat coconut milk: It helps replicate the creaminess of dairy.

• Strain after blending: For a silky texture, especially if using gritty spices.

• Sweeten to taste: Start with less and adjust as needed.

• Use fresh spices: For bold flavor without bitterness.

How to Use It in Coffee and More

☕ Add to Hot Coffee

Stir 2–4 tablespoons into freshly brewed coffee for a homemade vegan PSL.

🧋 Use in Iced Lattes

Pour over espresso and ice for an iced pumpkin latte.

🍵 Mix with Tea

Great in chai, rooibos, or any black tea.

🥣 Add to Breakfast Recipes

• Oatmeal

• Overnight oats

• Smoothies

• Chia pudding

Storage, Shelf Life, and Freezing Tips

❄️ Freezing Tips:

• Use silicone ice cube trays

• Store cubes in zip-top bags

• Drop into hot coffee or blend into smoothies

Recipe Variations and Substitutions

H3: Nut-Free

Use oat milk and omit almond milk.

H3: Coconut-Free

Use cashew milk or oat milk + vegan cream (like soy or oat-based).

H3: Low Sugar / Refined Sugar-Free

Replace maple syrup with:

• Date syrup

• Coconut sugar

• Monk fruit syrup (for sugar-free)

H3: Extra Spicy

Add extra ginger or a pinch of cayenne for a kick!

H3: Caffeine-Free Uses

Stir into warm almond milk for a vegan pumpkin steamer or add to rooibos tea.

Nutrition Facts (Per 2 Tbsp Serving – Approximate)

Based on use of almond and coconut milk with maple syrup. Will vary with substitutions.

FAQs

❓ Is this creamer gluten-free?

Yes! All ingredients used are naturally gluten-free.

❓ Can I use canned pumpkin pie mix?

No. Use only 100% pure pumpkin puree with no added sugar or spices.

❓ Will it curdle in hot coffee?

Not if you heat it gently and blend well. Using a full-fat base like coconut milk helps it emulsify better.

❓ Can I use it in cold brew?

Yes! Shake well before adding to iced coffee or cold brew.

❓ What if I don’t have pumpkin pie spice?

Use:

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp ginger

• Pinch of clove

❓ Can I make a bigger batch?

Yes! This recipe doubles or triples easily for meal prep.

Final Thoughts

This Vegan Pumpkin Spice Creamer is a fall favorite for good reason: it’s simple, delicious, and lets you control exactly what goes into your coffee. Whether you’re avoiding dairy, living a plant-based lifestyle, or just love DIY café vibes, this creamer hits the mark.

With real pumpkin, natural spices, and creamy texture, it’s sure to become your go-to for morning coffees, lattes, and cozy fall moments.

So grab your favorite mug, light a candle, and sip something pumpkin-y and perfect—all while knowing you’re skipping the dairy and artificial junk.