Pumpkin Pie Coffee Creamer Recipe
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This pumpkin pie coffee creamer recipe is a delicious, healthy, homemade creamer you’ll love waking up with!
I do love pumpkin time. And pumpkins. And eating them. And now, I can even drink them with this pumpkin spice coffee creamer! Oh, when did life become so perfect?
I absolutely adore this creamer. It’s just creamy enough, you can taste the REAL pumpkin in it (nothing worse than fake pumpkin flavoring… yuchhhhh!), and it’s totally low in fat and calories! (Providing you don’t add the entire bottle to an enormous cup of coffee like my friend did.)
Yup, needless to say, I had to make two batches of this to get any. But it was so worth the five minutes it took to make it. Seriously worth it. You’ll see…
HOW TO MAKE PUMPKIN SPICE COFFEE CREAMER
The secret of this recipe is in making “condensed milk”. It’s made with a special ingredient. Raisins! It’s naturally sweetened and thickened by the raisins so all you have to do then is add your pumpkin spice! Super easy, right? Now, I’m a purist when it comes to pumpkiny things. So I also added some real pumpkin to this. You can skip this step if you like, but I find it adds great nutrition and just that little extra pumpkiny flavor you might be looking for in a creamer like this. You can use regular milk for this if you prefer. In fact, if milk isn’t an issue for you as it is for me, you may actually prefer using regular milk as it tends to thicken just a bit more than the almond milk. But that choice is yours.
MORE COFFEE CREAMERS
PUMPKIN PIE COFFEE CREAMER RECIPE:
Pumpkin Pie Coffee Creamer
- 1 cup unsweetened almond milk
- ½ cup raisins
- 2 tbsp. pumpkin puree
- ¼ tsp. pumpkin spice mix (see link above – No sugar added if purchased)
- ½ tsp. pure vanilla extract
- maple syrup (to taste)
- In a medium mixing bowl, combine the milk and raisins, cover the bowl with plastic wrap and set in the fridge overnight.
- In the morning, strain out the raisins from the milk.
- Using a blender or immersion blender, blend in the rest of the ingredients.
- Note: There will be a lot of sweetness from the raisins. But once the creamer is in the coffee, you may actually need a bit more sweetness, depending on your tastes. That’s where the maple syrup comes in. You can add it to your creamer or simply to your coffee. Either way. I’ve also found that you can actually blend the raisins into the creamer and then strain out the chunky bits. That increases the sweetness as well.
do you use unsweetened vanilla or original almond milk…or doesn’t matter
I used unsweetened.
It didn’t last long here, but I’m guessing somewhere between 1 and 2 weeks at the very most.
Perfect! I doubt it will last longer than that anyway. 🙂 Thanks again for sharing!
A mason jar is fine. I’d say that it will keep for 1-2 weeks at the most. But I doubt it will last that long for you. This is a relatively small yield.
My pleasure! Enjoy!
I don’t think the dates will have the same effect on the milk, but you could try it…
I have. It becomes sickeningly sweet and there is no way to get the lumps from the raisin pieces out. You can’t blend them smooth. For me, it’s a texture thing. But feel free to try. You might like it.
No, you are straining them out.
you’re my hero. this sounds DELISH!! I can’t wait to try it!
I hope you enjoy it!
Almond milk is one of those gray areas. Unless you make it yourself, you won’t find one that fits the clean eating definition. But people who can’t have dairy, will often make this allowance.
That sounds awful! What’s in your pumpkin pie spice?!
Thank-you for the reply! The brand of Pumpkin Spice I’m using is McCormick. The ingredients listed are cinnamon, ginger, nutmeg, allspice & sulfiting agents (not clean, right?) Could this cause the bitter reaction I’m tasting?
It could, but it wouldn’t be my first pick for what’s causing the problem. What I would do is make a batch without the spice and see how it tastes. That will tell you for sure if it’s the spice or not.
Thanks! I hope you enjoy it!
I have to agree. I’ve been eating Primal/Paleo for about 3 weeks now. I feel soooo much better and I have effortlessly dropped nearly 20 pounds. I didn’t believe the weight loss at first. I thought surly, my scale was busted. But it’s been very steady weight loss since I started and I’m not killing myself to do it either. It’s not the huge effort it was when I ate grains and dairy. Slowly, my symptoms are starting to clear up as well. I’m hoping eventually to leave them behind for good. Fingers crossed!
I’ve heard of Whole30, but have not looked into it yet. I’ve just gotten too comfortable doing what I’m doing, and since it’s working, I don’t want to change anything. 🙂
Thanks so much! The more I get into eating Paleo, the more I hear about Whole30. I’m not sure it’s for me, but I’ll have to look into it more. Thanks for sharing my site!
Sounds great! For some reason, though, I cannot save it to my recipe box. Could you pls advise? Thx!
I haven’t gotten to that recipe yet. I’m almost there though. I have to go through each individual blog post/recipe and add the button. It will be up soon.
I just made this, and it’s DEE-licious!
I have already prepped some frozen puree (2 Tbsp) “blobs” and almond milk “ice cubes” for future batches (8 frozen cubes is approx. 1C). (For using in blended recipes, I have found that it’s no problem to freeze non-dairy milks.) I also froze the rest of the leftover puree in half cup portions for future smoothies.
So far, a single $1 can of puree yields 2 smoothies and 4 batches of creamer. Not bad.
Thanks!! I’m taking the NSC for the month of April. This helps.
Nuts4Knits – Not bad at all!!
This sounds amazing, I love love love pumpkin! Can I ask, what is the purpose of sitting the raisins in milk overnight? What do they add to the milk? Sorry, I’m a beginner here!
Jamie – The raisins are what thicken and sweeten the milk.
Hello! I have been following your blog for about a month now. 🙂
I cannot drink almond milk due to my rosacea, so I was wondering if anyone has tried this recipe using coconut or rice milk instead? Just curious…thanks!
Susan – I haven’t. Coconut milk would definitely change the flavor and rice milk is a little thinner. Between the two though, I’d probably choose the rice milk. Let me know how it turns out!
OMG sooo good thanks!!!
Kimberley – Haha! My pleasure! Enjoy! 😀
Holy cow you are my hero!! I just made this and it’s AMAZING!! Thank you so much! 🙂
Jen – My pleasure! 🙂
I am soooo happy to see this recipe. I am just in the beginning stages of researching clean eating. I have done different “diet plans” in the past and have had a hard time going from my cream/sugar coffee to black coffee. This will definitely make things easier. I’m really enjoying going through your site and finding great recipes. Thank you!
Kristine – My pleasure! I hope you enjoy it! 🙂
Have you made this making your own almond milk? I love making my own, but find it usually changes recipes.. And that it’s thinner than store bought almond milk.. Thanks!! 🙂
Michelle – Ya, there’s no way around that simply because store bought has added thickeners that homemade doesn’t have. You could try using a very small amount of agar agar powder. It’s a powder made from seaweed. It’s what many vegans use to thicken their food.