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    Home » Vegan Recipes

    Vegan Pumpkin Pie Creamer

    Published Oct 12, 2017 · Updated Oct 18, 2018 · Leave a Comment

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

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    Pumpkin spice latte, who? Make your own delicious pumpkin-flavored coffee with the help of this homemade vegan pumpkin pie creamer!

    Vegan Pumpkin Pie Creamer

    Vegan Pumpkin Pie Creamer

    Now you can make your own delicious pumpkin coffee right at home in your pajamas! Homemade pumpkin coffee is tastier, more environmentally friendly, and cheaper!

    Tips for the best vegan pumpkin creamer:

    1. Make your own almond milk! It's much more flavorful this way, and also results in a thicker, creamier creamer!

    2. Blend the pureed pumpkin with your almonds. If you don't, you'll be sipping little chunks of pumpkin. We don't want that!

    3. Use sweetened condensed coconut milk - did you know this was a thing?! It's amazing in baking, and also helps to make vegan creamer rich and creamy. I purchased mine here.

    Vegan Pumpkin Pie Creamer

    4. When you're simmering the creamer, keep the heat low and watch very closely. It can foam up and bubble over super quickly if you heat it up too fast.

    5. The sweetened condensed coconut milk will add a little sweetness, but if you like a sweeter creamer - add some maple syrup! I love sweet coffee so I add ½ a cup.

    6. If you don't drink coffee that often, or you're the only one enjoying this recipe, I recommend halving this recipe. The fridge life is 5 days and this recipe makes a big batch.

    Vegan Pumpkin Pie Creamer

    Karissa Besaw
    This vegan pumpkin creamer is so smooth and creamy, and FULL of amazing pumpkin flavor!
    No ratings yet
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Drinks
    Cuisine Vegan

    Ingredients
      

    • 2 cups soaked almonds*
    • 4 cups water
    • ½ cup pumpkin puree
    • 1 teaspoon pumpkin pie spice
    • ½ cup sweetened condensed coconut milk
    • ¼-1/2 cup maple syrup

    Instructions
     

    • Blend together the almonds, water, and pumpkin puree on high for 1-2 minutes.
    • Using a nut milk bag, strain the pumpkin almond milk mixture into a bowl. Discard the leftover pulp (or use in another recipe.)
    • Add the pumpkin almond milk to a medium-sized pot. Whisk in the sweetened condensed milk, pumpkin pie spice, and maple syrup. 
    • On medium-low heat, slowly bring to a simmer and simmer for 10 minutes. 
    • Pour into a jar and let cool. Cover and place in fridge for up to 5 days.
    • Before use, give the pumpkin creamer a good shake. 

    Notes

    *Soak the almonds in water for at least 12 hours. Drain and rinse before using in recipe.
    If you don't drink a lot of coffee, consider making a half batch of this creamer.
    Tried this recipe?Let us know how it was!

    Nutritional facts are based on using ¼ cup maple syrup.
    [nutrifox id="18175"]

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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