Dairy Free Pumpkin Spice Coffee Creamer || fooduzzi.com recipes

Dairy-Free Pumpkin Spice Coffee Creamer

*sniff*

Do you smell that?

Do you smell that cinnamony, pumpkiny, all-around perfection that is fall?!

It’s going to be here SO stinkin’ soon!

In honor of this glorious season, here’s a little somethin’-somethin’ to ease you into those crisp, beautiful fall mornings. Meet the best dang cup of coffee you’ll ever have in your life.

Dairy Free Pumpkin Spice Coffee Creamer || fooduzzi.com recipes

My freshman year of school was tough; I loved my school, professors, and friends, but I had a hard time adjusting to that whole “eat whatever and whenever you want” thing.

It was like I was a little kid in a continual candy shop. I would make s’mores in my microwave. I would keep Cheez-its and other various packaged snacks within an arm’s reach. I would make myself a hardy “Pittsburgh-style” salad for dinner, complete with a mound of french fries and a healthy serving of ranch dressing.

But, when it came time for fall, I always made sure to have a giant bottle of that addictive Pumpkin Spice Coffee Creamer in our mini fridge. When I’d wake up for class, I’d brew myself a coffee, dump in some a ton of my beloved creamer, and happily trot off to class.

I recently went on the website for the brand of coffee creamer that I used to buy. The ingredients list isn’t pretty. It’s pretty much what I expected; my fall fav is full of ingredient that definitely shouldn’t be in my morning cup of joe. In fact, on their website they call it “Pumpkin Spice Liquid.”

*shudders*

It’s pretty wonderful that making your own Pumpkin Spice Coffee Creamer requires only 4 ingredients. And that it’s dairy-free. And that it’s made with whole foods. And that it’s full of healthy fats. And that it’s freakin’ delicious.

It’s like drinking fall from a cup. Your mornings are about to get so.much.better.

Dairy Free Pumpkin Spice Coffee Creamer || fooduzzi.com recipes

Only 4 ingredients and a super quick cook time stand between you and the delicious reason you should climb out of bed in the morning.

…that might be a little dramatic. But still. This stuff…it rocks.

First, coconut milk. The full-fat variety, to be exact. Have you heard of that whole “bullet proof coffee” movement where people blend butter and/or coconut oil into their morning coffee for a serving of healthy fats and metabolism-boosting goodness? More or less, that’s what we’ve done here. In pumpkin spice form. Yeah, you’re welcome. Full-fat coconut milk makes this dairy-free pumpkin spice creamer utterly luscious and creamy without making it coconutty in the least. Pinky-promise.

Next, our fall flavors: pumpkin pie spice, pumpkin puree, and pure maple syrup. I live off of these ingredients this time of year, and they really do wonders in this creamer. Just a tip: be sure that you buy pure pumpkin puree and not pumpkin pie filling, which is made with different spices and sugars that we don’t want or need here.

Dairy Free Pumpkin Spice Coffee Creamer || fooduzzi.com recipes

It’s extremely possible that I drank a little of this coffee creamer by itself. Right off of the stove, this dairy-free pumpkin spice coffee creamer makes a warm, addictive, pumpkin-y treat. Add some elixir of life (coffee) to the party, and you’ll have a decadent coffee creamer that tastes just as good as the original. Yep, it looks like you’re about to become a morning person.

Dairy-Free Pumpkin Spice Coffee Creamer
 
Ingredients
  • 1 15-oz. can full-fat coconut milk
  • 2 Tbsp. pumpkin puree
  • 2 Tbsp. pure maple syrup
  • ½ tsp. pumpkin pie spice
  • pinch salt (optional)
Instructions
  1. Combine all ingredients in a small sauce pan over medium heat. Whisk to combine.
  2. Bring mixture up to a boil, whisking continuously. Once the mixture boils, remove from heat and transfer to a glass container to cool. Once cool, a film may form on the top. Simply remove with a spoon.
  3. Place a lid on the container and store creamer in the fridge. Shake prior to use. If the mixture hardens due to the fat in the coconut milk, simply heat it up in the microwave or on the stove.

 
Dairy Free Pumpkin Spice Coffee Creamer || fooduzzi.com recipes

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26 Comments

  • Reply 33 Healthy Pumpkin Recipes {all day long} - pumpkinandpeanutbutter September 11, 2015 at 10:10 AM

    […] dairy-free pumpkin spice coffee creamer // fooduzzi […]

  • Reply Sarah | Well and Full September 11, 2015 at 6:10 PM

    This pumpkin spice coffee creamer looks so good!! I’m sending it along to my mom, she loves all the flavored coffee creamers but I’m trying to get her away from the processed stuff ;)

    • Reply Alexa [fooduzzi.com] September 12, 2015 at 11:43 AM

      I know EXACTLY what you mean, Sarah! I hope your mom likes the coffee creamer! Let me know what she thinks :)

    • Reply Farah September 22, 2015 at 2:55 PM

      brilliant!

      How long would you say the shelf-life is for this warming concoction?

      Thanks!!

      • Reply Alexa [fooduzzi.com] September 22, 2015 at 8:56 PM

        I’m glad you like the recipe, Farah! I’d guess that the coffee creamer will last for a few days in the fridge…but we definitely gobbled our up way before then! If you’re concerned, pour your mixture into some ice cube molds – hello, iced PSL!

  • Reply Ellen September 12, 2015 at 6:19 PM

    Is there any other non dairy milk that can be substituted besides coconut milk (just out of curiosity) ?

    • Reply Alexa [fooduzzi.com] September 13, 2015 at 1:29 PM

      Hey, Ellen! Any non-dairy milk would work here, but I think that full-fat coconut milk is best because it’s thick and creamy.
      If you have the time, you might want to try and make your own non-dairy milk. The common ratio is 3 parts water, 1 part nuts (3 cups of water, 1 cup of nuts). To make it super creamy like the full-fat coconut milk, you could decrease the amount of water (so you could use 2 cups of water, 1 cup of nuts). I haven’t tried it, but I’m almost positive it would give you a thicker, creamier milk!
      Good luck, and let me know if you give it a try! :)

  • Reply Audrey September 14, 2015 at 4:51 PM

    Wow, this is genius! Much healthier than a PSL from Starbucks… Definitely going to be making this and using it every morning once it gets cooler!

    • Reply Alexa [fooduzzi.com] September 14, 2015 at 11:03 PM

      Thank you so much, Audrey! Let me know what you think when you try it! :)

  • Reply Char September 19, 2015 at 8:08 PM

    Oh my gosh! Just had to post before I walk away from the computer to make this pumpkin spice coffee creamer. I love any and everything pumpkin and don’t do dairy so this will be another pumpkin yummy. I’m also excited to try the coconut milk as you say it’s creamier and that might help when making my espresso drinks.

    • Reply Alexa [fooduzzi.com] September 20, 2015 at 8:47 PM

      This comment made me so happy, Char! I hope you enjoyed the coffee creamer! Gotta love pumpkin spice anything this time of year! :)

  • Reply Tyra September 20, 2015 at 7:48 PM

    Yay, I have all the ingredients here and will use in the morning with my Teechino. Thanks for the inspiration.

    • Reply Alexa [fooduzzi.com] September 20, 2015 at 8:47 PM

      That sounds like an awesome idea, Tyra! Please let me know what you think! :)

  • Reply Gluten Free Vegetarian Thanksgiving Recipes - Fooduzzi November 21, 2015 at 8:04 AM

    […] dairy-free pumpkin spice coffee creamer for a cheaper, healthier, homemade pumpkin spice latte […]

  • Reply Harley August 16, 2016 at 3:56 PM

    I know this is very random, but what is that glass container called? The one with the coffee creamer in it?
    Thanks in advance!

  • Reply Candice August 22, 2016 at 9:57 AM

    This is wonderful! I’m making it as we speak for the 2nd time! I love all things pumpkin, but since I started eating a Paleo diet, those store bought creamers are a big no-no. I’ve tried other DIY coffee creamers before and wasn’t thrilled….but this-YUM! (I might have drank a little out of the jar, too….oops!) Thanks!
    Do you have any recipes for gingerbread spice coffee creamers?

    • Reply Alexa [fooduzzi.com] August 24, 2016 at 7:50 PM

      SO happy you like this, Candice! :)

      I will DEFINITELY have a recipe for gingerbread spice coffee creamer in a few months ;) Stay tuned!

  • Reply Vegan Recipes I Can't Wait to Make this Fall - Fooduzzi September 22, 2016 at 6:01 AM

    […] Dairy-Free Pumpkin Spice Coffee Creamer […]

  • Reply Meg September 28, 2016 at 3:15 AM

    Hi, excellent recipe I’ll b use to try it! Btw with that recipe, how long does it keep in the fridge? Have u tried freezing it (if making 2-3 batches then rationing it for consumption every 3 days?) just curious cos as much as I think I’ll b drinking this sans coffee (hehe) I want to know how convenient it is to just make a bigger batch n freezing them by the bottle. Thanks!

    • Reply Alexa [fooduzzi.com] September 28, 2016 at 8:25 PM

      Hey, Meg! I haven’t tried freezing it, but I don’t see why it wouldn’t work! You could maybe fill up some ice cube trays with the creamer and pop in an “ice cube” whenever you’re making your morning coffee. I’d think that it would last in the fridge for just a few days, but it definitely is drinkable on its own :) Enjoy!

  • Reply kathreine October 4, 2016 at 1:50 AM

    can you really taste the coconut milk in it? i feel like whenever I bake with coconut I can always taste it.

    • Reply Alexa [fooduzzi.com] October 4, 2016 at 9:04 PM

      Hey, Kathreine! You can taste the coconut milk just a bit, but the spices really help mellow out that flavor. I hope that helps!

  • Reply ‘Tis the Season for Pumpkin EVERYTHING – The Nutrition Grapevine™ October 10, 2016 at 3:55 PM

    […] Paleo Pumpkin Pie Spice Creamer – avoid the chemicals and dairy found in the store bought creamers and make your own using canned coconut milk, pumpkin, and spices.  I’ve made this recipe before and it’s delicious. […]

  • Reply Jen October 26, 2016 at 10:15 AM

    Anyone try without syrup? I am doing no added sugar.

    • Reply Alexa [fooduzzi.com] October 26, 2016 at 4:15 PM

      I’ve never tried it without syrup, but I think it would work – it would just be way less sweet. :)

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