Paleo & Vegan Homemade Pumpkin Coffee Creamer

Paleo & Vegan Homemade Pumpkin Coffee Creamer recipe is a great addition to a cozy fall morning! It's gluten-free, grain-free, dairy-free and has no refined sugar but is still irresistibly creamy and delicious! 
Course Breakfast, condiment
Cuisine American
Keyword coffee creamer recipe, healthy coffee creamer, paleo coffee creamer, vegan coffee creamer
Prep Time 5 minutes
Cook Time 5 minutes
Steeping Time 30 minutes
Total Time 40 minutes
Servings 12 Servings
Calories 42.5kcal
Author Laura



  • 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.


Serving: 1TBS | Calories: 42.5kcal | Carbohydrates: 4.9g | Protein: 0.1g | Fat: 2.3g | Saturated Fat: 1.7g | Sodium: 19.4mg | Potassium: 2.4mg | Fiber: 0.2g | Sugar: 4.7g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.1mg