Creamy Homemade Pumpkin Spice Creamer for Fall

I love a good seasonal coffee shop drink, but I also like having something in the fridge that can make an ordinary cup of coffee taste like fall without leaving the house.

This homemade pumpkin spice coffee creamer is one of those recipes. It’s creamy, lightly sweetened with maple syrup, and actually has pumpkin in it, so the flavor feels a little more homemade than the bottled versions from the store.

It’s also dairy-free, thanks to full-fat coconut milk and almond milk, and takes just a few minutes to make.

Why I Like This Homemade Pumpkin Creamer

The best part is that it’s very easy. Everything goes into one saucepan, warms for a few minutes, and then gets blended until smooth.

The coconut milk gives it that rich, creamy texture you want in coffee creamer, while the almond milk keeps it from being too thick. Maple syrup works especially well here because it adds sweetness without overpowering the pumpkin and spices.

And because you’re making it yourself, you can easily adjust it. Add more maple syrup if you like sweeter coffee, or a little more cinnamon if you want the spice to come through more strongly.

Ingredients You’ll Need

For this pumpkin spice creamer, you’ll need:

• 1 can full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/3 cup pure maple syrup
• 1/4 cup pumpkin purée
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Tiny pinch of salt

Make sure you’re using plain pumpkin purée and not pumpkin pie filling. Pumpkin pie filling already has sugar and spices mixed into it, so it will change the flavor quite a bit.

I also recommend using full-fat coconut milk rather than light coconut milk. It makes a big difference in the final texture.

How to Make Pumpkin Spice Coffee Creamer

Add the coconut milk, almond milk, maple syrup, pumpkin purée, pumpkin pie spice, vanilla, cinnamon, and salt to a small saucepan.

Warm everything over medium-low heat for about 4 to 5 minutes, whisking as it heats.

You’re really just warming the ingredients enough to bring everything together. There’s no need to boil it.

Once the mixture is hot and smooth, use a handheld frother or immersion blender to blend it really well.

This step is especially helpful with coconut milk because the coconut fat can separate. Blending gives the creamer a much smoother, silkier texture.

Let the creamer cool before pouring it into a jar or airtight container.

How to Use It

I usually start with about 2 tablespoons in a cup of coffee and add more from there.

If you like a creamier coffee, you may want closer to 3 or 4 tablespoons.

It works with:

• Hot coffee
• Iced coffee
• Cold brew
• Homemade lattes
• Espresso

You can even warm a little of the creamer separately and froth it before pouring it over coffee if you want more of a latte-style drink.

A Few Tips

Give the jar a good shake before you use it. Since this is a homemade creamer without stabilizers or emulsifiers, some separation in the refrigerator is completely normal.

If the creamer feels too thick after chilling, add a splash of almond milk and shake it again.

You can also taste it before storing and adjust the sweetness. I like the maple syrup at 1/3 cup, but if you usually drink sweeter coffee, you may want to add a little more.

And if you’re a big cinnamon person, an extra pinch never hurts.

Can You Use a Different Milk?

Definitely.

The almond milk is mostly there to thin out the coconut milk, so you can substitute another milk you already have.

Oat milk works especially well if you want to keep the recipe dairy-free. Regular milk would work too.

You can also make the recipe without coconut milk, but the creamer won’t be quite as rich. If you want to do that, I’d choose a creamier milk such as oat milk or half-and-half.

How Long Does Pumpkin Creamer Last?

Store your homemade pumpkin spice creamer in a covered jar in the refrigerator for up to 7 days.

Shake it well before each use.

I like making a batch at the beginning of the week so I can use it for morning coffee for several days without having to make anything else.

Homemade Pumpkin Spice Coffee Creamer Recipe

Ingredients

• 1 can full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/3 cup pure maple syrup
• 1/4 cup pumpkin purée
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Tiny pinch of salt

Instructions

Add all of the ingredients to a small saucepan.

Warm over medium-low heat for 4 to 5 minutes, whisking until everything is smooth and combined. Do not let the mixture boil.

Use a handheld frother or immersion blender to fully blend the coconut milk into the creamer.

Let cool, then pour into a jar or airtight container.

Refrigerate for up to 7 days.

Shake well before using and add about 2 to 4 tablespoons to hot or iced coffee.

A Simple Fall Coffee Upgrade

This is one of those small fall recipes that’s worth keeping around because it makes your regular morning coffee feel a little more special.

You don’t need to make a full pumpkin spice latte every morning. Sometimes a jar of homemade pumpkin creamer in the refrigerator is enough.