The Best Dairy-Free Pumpkin Pie Coffee Creamer Recipe!
Easy dairy-free pumpkin pie coffee creamer made with coconut milk for cozy homemade fall coffee mornings!
Print Recipe
Equipment
- Blender
- Measuring spoons
- Glass jar or airtight container
Ingredients
- 14 oz 1 can coconut milk (most store bought cans will be 13.5–14 oz, either is fine)
- 3 tbsp cane sugar or other sweetener of your choice
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract (optional, for additional sweetness)
Instructions
- Add coconut milk to your blender, and blend for 30 seconds until there are no lumps.
- Then add the cane sugar, pumpkin pie spice and vanilla extract (if using).
- Blend on high for 60–90 seconds until smooth and creamy.
- Pour into a glass container and refrigerate.
- Shake before each use.
Video
Notes
- Store in the fridge for up to 1 week
- Full-fat coconut milk gives the best creamy texture
- Adjust sweetness to taste
Storage
- Store leftovers in an airtight glass container in the fridge for up to 1 week.
- Shake before each use for the best texture.
Related Recipes
- Find more Pumpkin Recipes Here!
- Here's all our delicious and easy Coffee Creamer Recipes!
- Check out all our Dairy-Free Recipes Here!
Servings: 10 (8-10 servings)
Cost: 1.50