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  • Writer's pictureRachel Ogilby

Pumpkin Spice Creamer (Vegan)

Make your coffee at work? Use coffee pods? Roll out of bed late? Make this recipe in advance, then bring a serving with you to work for a fall flavored pick-me-up in your morning coffee.

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Pumpkin Spice Creamer (Vegan)

Serving size: 3 Tbsp

Servings: 16

Yields 3 cups


1 cup Pumpkin puree

1 can Coconut Milk (alternative: heavy whipping cream)

1 Tbsp and 1 tsp Pumpkin Spice*

3 Tbsp sweetener** (I used Monk Fruit)

2 tsp Vanilla extract

**Feel free to add more to taste


Add all ingredients to a blender. Blend until mixed, about 1 minute. Store in an airtight container for up to a week. Made too much? Freeze it, or share with a friend!

Nutrition Facts:

Calories: 65

Fat: 6g

Carbs: 2g

Protein: 1g

*Don’t have pumpkin spice? I combined the below spices to make my own.

Pumpkin Spice:

1 Tbsp Cinnamon

1 tsp Ginger

½ tsp Cloves

½ tsp Allspice

1 tsp Nutmeg

Yields about 2 ½ Tbsp (enough for this recipe with leftovers!)

What is your favorite thing about fall? Let me know below!

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Rachel Ogilby
Rachel Ogilby
Sep 14, 2020

Lori, Fall is my favorite time of year too!


Sep 13, 2020

Hi fall is my favorite time of year. The leaves are beautiful and everything is pumpkin spice and Everything nice

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