Pumpkin Spice Coffee Creamer is a delicious (and cheap) way to get your PSL fix. It’s creamy yet dairy-free and spiced to perfection. This recipe can also be tailored to your individual sweetness preferences, from zero sweetness to extra sweet! Simply adjust the amount of sugar you use, and you’re set!
Ingredients needed to make Pumpkin Spice Coffee Creamer
I love this creamer because of how fresh it tastes. No artificial pumpkin here! This is everything you’ll need to make it:
- coconut cream scraped from a can of coconut milk
- canned pumpkin
- unsweetened almond milk
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- coconut sugar
Tools needed to make Pumpkin Spice Coffee Creamer
This creamer is extremely easy to make. Simply throw all of the ingredients into a food processor or high-speed blender. That’s it! If you don’t have a food processor or blender, you can also add the ingredients to a mason jar with a tight-fitting lid and shake vigorously until creamy. This is the food processor I use and love for its versatility.
How to make Pumpkin Spice Coffee Creamer
Making this coffee creamer is delightfully easy. You can whip it up in the time it takes to brew your pot of coffee! Add all of the ingredients to a food processor or high speed blender and blend until creamy! This creamer keeps in an airtight container for up to 5 days in the fridge.
¼ cup coconut cream, from a can of full-fat coconut milk
¼ cup unsweetened pumpkin puree
½ cup plain unsweetened almond milk
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground ginger
⅛ tsp ground cloves
2-3 tsp coconut sugar, depending on desired sweetness
- Place a can of full-fat coconut milk in the fridge 1-2 hours before making this recipe. Once chilled, open the can and scrape the thick white cream off the top until you have roughly 1/4 cup. Be careful not to get any of the clear “milk” as this will leave you with a watery creamer rather than a thick, creamy consistency.
- Place the coconut cream and all other ingredients into the bowl of a food processor or high-speed blender. Blend on high until creamy. Add additional coconut sugar and blend again if a sweeter creamer is desired.
- Store in an airtight container in the fridge for up to 5 days. Enjoy!
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