Recipe: Pumpkin spice creamer


Are you LOVING all things fall right now?

I know I am!

Here is a great recipe for you to make at home so you can enjoy the season with a twist of pumpkin in your coffee every morning.


Makes about 2 cups of creamer

2 cups Almond Milk*

2 tbsp mashed pumpkin (canned is fine, but make sure it’s just pumpkin and not pumpkin pie)

2 tbsp maple syrup**

1 tsp cinnamon***

¼ – ½ tsp nutmeg***

¼ – ½ tsp ground cloves***

¼ – ½ tsp ground ginger***

½ tsp vanilla extract*

* If you use Vanilla Almond Milk, you may not need to add any additional vanilla. You can also use Soy Milk, Rice Milk, Flax Milk, or Hemp Milk. Do not use animal milk – it will separate, go spoil quickly, and taste off.

** Adjust to taste and desired sweetness. If you use sweetened Almond Milk, you won’t need as much sweetener. Fair Trade/Equal Exchange brown or white sugar or agave nectar can be substituted for the maple syrup. The Maple just Falls up the flavor that much more.

*** Adjust spices to taste. You can also substitute pre-mixed “pumpkin pie spice.”


1. Whisk all the ingredients, except vanilla if you’re planning to add some, together in a sauce pan over medium-high heat.

2. Heat until steaming, but not boiling.

3. Whisk in vanilla.

4. Pour into a jar for storage.

Recipe found HERE.


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