Homemade Pumpkin Coffee Creamer
Posted Oct 19, 2017, Updated Oct 06, 2022
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This homemade pumpkin coffee creamer recipe is a healthy and delicious way to add cozy fall flavors to your morning cup of coffee! It’s dairy-free and has no refined sugar but is still irresistibly creamy.
I love my cup of coffee in the morning. I look forward to that glorious moment in the quiet before my kids wake up when I am embraced by a warm, caffeinated liquid hug.
However I am not a black coffee drinker. I prefer my morning java to be more towards the “dark brown” end of the spectrum with a touch of sweetness, which means that creamer is a must for me!
This homemade pumpkin coffee creamer is delicious way to add cozy fall spices to your morning coffee. Real pumpkin, warm spices and rich vanilla beans all come together to make your morning coffee extra special!
Store bought creamers can be OK in a pinch, but homemade is always a better choice! You know exactly what’s in it (and more importantly what isn’t).
This Homemade Pumpkin Coffee Creamer is gluten-free, grain-free, dairy-free and has no refined sugar but is still irresistibly creamy and delicious!
How to make Pumpkin Coffee Creamer
Here are a few helpful notes on how to make homemade coffee creamer!
- Blend! Since we use real pumpkin it’s important to blend the creamer before letting it steep with the vanilla beans! Of course, I recommend a Vitamix for an ultimate silky-smooth texture…but any blender should work just fine with this recipe!
- Steep baby steep! I am allllll about the vanilla beans in this creamer. Seriously they add the richest, deepest, dreamiest texture ever. After blending pour the mixture into a small saucepan and scrape the vanilla bean seeds into the mixture. Then toss the pod and everything in and stir. Heat it up and let it sit for 30 minutes to really infuse that vanilla flavor into your creamer!
- Strain! Use a fine mesh strainer and strain the creamer as your pour it into a large glass jar to store.
Store
Store this pumpkin coffee creamer in a glass jar with a lid in the refrigerator for up to 2 weeks.
Freeze
I like to freeze this creamer in silicone ice cube trays. Then I pop one out, warm it up in my mug, pour coffee over it and stir.
Homemade Pumpkin Coffee Creamer: Substitutions
There are only 8 ingredients in this recipe, but here are a few potential substitutions.
- Coconut sugar. Any granulated sugar works in this recipe, you can also use maple syrup.
- Coconut milk. You can substitute regular whole milk or half and half for both the coconut milk and almond milk.
- Almond milk. Any non-dairy milk works well. The almond milk’s lower fat content makes the creamer a little less thick and a little more pourable
- Pumpkin Pie Spice. Use store bought or make this homemade pumpkin pie spice recipe!
- Vanilla bean. Vanilla bean paste is the best substitute for an actual vanilla bean! You can also substitute vanilla extract.
Recipe FAQs
Yes! Use the 2X button to double the ingredients.
Up to 1 week in the refrigerator.
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Healthy Homemade Pumpkin Coffee Creamer (Paleo & Vegan)
Ingredients
- 14 oz full-fat coconut milk
- 4 TBS coconut sugar
- 2 TBS pumpkin puree
- 2 TBS unsweetened vanilla almond milk
- ½ tsp pumpkin pie spice
- ¼ tsp ground cinnamon
- pinch of sea salt
- ½ vanilla bean or ½ tsp vanilla bean paste
Instructions
- Put ingredients, except for the vanilla bean, in the container of your Vitamix or other high-powered blender.
- Blend, starting on low speed and increasing to high for 30-60 seconds or until mixture is smooth.
- Pour mixture into a small saucepan.
- Cut your vanilla bean in half lengthwise and scrape out the seeds. Add seeds to the milk mixture and stir.
- Put the whole vanilla bean half into the pot and cover with a lid.
- Cook over medium heat until the mixture just starts bubbling (don’t let it boil or you’ll have a coconutty mess all over your stove)! About 5 minutes.
- Cover pot with lid and let the mixture sit for at least 30 minutes, or until cooled to room temperature.
- Using a fine mesh strainer, strain your creamer as you pour it into a wide-mouth glass jar or bowl. Discard beans.
- Store in a glass jar with a lid in the refrigerator and use in your favorite coffee!
- Or freeze in ice cube trays.
Notes
Ingredient Substitutions
- Coconut sugar. Any granulated sugar works in this recipe, you can also use maple syrup.
- Coconut milk. You can substitute regular whole milk or half and half for both the coconut milk and almond milk.
- Almond milk. Any non-dairy milk works well. The almond milk’s lower fat content makes the creamer a little less thick and a little more pourable
- Pumpkin Pie Spice. Use store bought or make your own!
- Vanilla bean. Vanilla bean paste is the best substitute for an actual vanilla bean! You can also substitute vanilla extract.
Store
Store this pumpkin coffee creamer in a glass jar with a lid in the refrigerator for up to 2 weeks.Freeze
I like to freeze this creamer in silicone ice cube trays. Then I pop one out, warm it up in my mug, pour coffee over it and stir.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you’re looking for another fabulous creamer recipe, check out this Paleo Vanilla Coffee Creamer! That is also vegan!
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Hi there. Wondering how long it stays fresh in fridge? I would love to make batch for the ladies in my family as gifts!! Thank you
Where is your coffee mug from?!
I got it from this Etsy Shop {<- link}
I was just going to ask the same thing! Love that mug.