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Healthy Homemade Pumpkin Coffee Creamer (Paleo & Vegan)
This homemade pumpkin coffee creamer 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.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Steeping Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast, condiment
Cuisine:
American
Diet:
Gluten Free, Low Lactose, Vegan, Vegetarian
Servings:
12
Servings
Author:
Laura
Equipment
Vitamix blender
measuring spoons
measuring cups
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
US Customary
-
Metric
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
Serving:
1
TBS
|
Calories:
42.5
kcal
|
Carbohydrates:
4.9
g
|
Protein:
0.1
g
|
Fat:
2.3
g
|
Saturated Fat:
1.7
g
|
Sodium:
19.4
mg
|
Potassium:
2.4
mg
|
Fiber:
0.2
g
|
Sugar:
4.7
g
|
Vitamin A:
320
IU
|
Vitamin C:
0.1
mg
|
Calcium:
18
mg
|
Iron:
0.1
mg