Dairy-Free Pumpkin Spice Creamer

We've been having Fall-like weather for the last two weeks, with temps dropping down anywhere from the 30's to 50's at night. Definitely wrap-yourself-in-a-blanket sleeping weather. One of my favorite ways of waking myself up in the morning, is with a cup or two of coffee as I begin my day with some devotional reading. Normally I just add a splash of coconut milk creamer to my cup-of-joe, but when the chill of Fall arrives, I get the strong urge to add one of my favorite autumn flavors to the mix; Pumpkin.

My favorite creamer of choice used to be a store-bought pumpkin spice creamer, found only in the refrigerated section starting in late September. But after several weeks of futile searching to find this elusive treat, and knowing I really shouldn't be drinking it anyway with all of the sugar and chemicals it contains, I set out to make my own version. No easy feat since I follow a dairy-free diet, but one I was determined to accomplish if I ever wanted to enjoy one of my favorite Fall treats again.

It's not hard to do and taste better then the store-bought version in my opinion. I just took my regular creamer recipe I make, and added the flavors of Fall. Easy-peasy and delicious.

Dairy-Free Pumpkin Spice Creamer


1 can coconut milk
4 tablespoons pure maple syrup
1/2 teaspoon vanilla
1 teaspoon pumpkin pie spice
2 tablespoons pumpkin puree


Place the coconut milk, maple syrup, vanilla, and pumpkin pie spice into a medium-sized saucepan. Bring to a boil over medium-high heat.
Reduce heat to a simmer and whisk in pumpkin puree. Simmer for 5 minutes, whisking constantly.
Remove from heat and allow to cool, stirring occasionally.
Add a splash to your coffee for a delicious Fall treat.


  • The creamer will keep in the refrigerator for about a week in an air-tight container.
  • Some separation will occur as it sits. Just give it a couple of good shakes right before you add some to your coffee.

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