Vegan Pumpkin Pie Creamer

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

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

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.

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes 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"]