This thick + creamy pumpkin spice coconut milk coffee creamer is perfect for turning your favorite homemade coffee into a pumpkin spice latte! This easy, maple syrup sweetened, dairy-free and vegan friendly coffee creamer is made with real pumpkin, coconut milk, and plenty of pumpkin spice for a flavorful, real-food version of the popular store-bought latte!
Let’s make pumpkin spice coffee creamer!
I’ve been experimenting with homemade pumpkin spice lattes for a few weeks now, and finally perfected the texture and flavor, thanks to the cooking method from my thick + creamy coconut milk coffee creamer recipe.
Much like in the original recipe, this one starts by reducing two cans of coconut milk on the stove. This step may seem excessive, since there are plenty of pumpkin spice coffee creamer recipes on the internet that just have you blend cold milk with pumpkin and spices, but I find the boiled version to be significantly more enjoyable in both flavor and texture.
See, by boiling the coconut milk with the pumpkin, maple syrup, and spices, we allow the spices to fully flavor the milk and the excess moisture to evaporate from both the milk and the pumpkin, giving us a slightly thicker end product.
Finally, the boiled coconut milk, pumpkin, and spice mixture gets blended with coconut oil, which replaces the evaporated liquid with fat, hence resulting in an even creamier milk.
The final product is a thick, orange, fragrantly spiced coffee creamer that works in both hot and cold coffee, and tastes like sipping on a coffee-spiked cup of pumpkin pie.
And, while this recipe takes more time than most, the reward in flavor and texture is well worth the few extra minutes of (completely hands-off) time for a week’s worth of thick, creamy, perfectly pumpkin spiced coffee creamer.
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture of your pumpkin spice coffee creamer and share it with me on Instagram! I love seeing my recipes in your kitchen.
- 2 14-oz cans full-fat coconut milk
- 1/2 cup pumpkin puree*
- 1/4 cup maple syrup**
- 1 Tablespoon pumpkin pie spice***
- 1 teaspoon ground turmeric (optional, just to enhance yellow color)
- 2 teaspoons vanilla extract
- 2 Tablespoons virgin coconut oil
- 1. Put coconut milk, pumpkin puree, maple syrup, and spices into a medium sauce pot over high heat. Bring to a boil, then reduce to medium heat and let bubble for 10 minutes to reduce + concentrate.
- 2. Turn off the heat and let sit for a minute or two before carefully pouring the milk into a blender. Add the vanilla and coconut oil, and blend on high for 10-15 seconds, or until frothy and creamy. Pour into a large glass jar and let cool before storing in the fridge. Use in coffee or tea, either hot or iced. This recipe also froths well for a latte, if you own a hand-held milk frother. Because this coffee creamer is made with real pumpkin, it has a tendency to thicken while chilled. If you find yours isn't pourable straight from the fridge, either spoon it straight into your hot coffee (it will easily melt + dissolve from it's heat) or give it a quick microwave to get it pourable again. I have had several batches that stay pourable in the fridge, and one or two that didn't, so just know that it's possible that this creamer my not be pourable when chilled, but is every bit as delicious.
- *Canned or homemade both work well here. Alternately, 1 cup of fresh, raw pupkin or butternut squash cubes can also be used in place of the puree, as they will cook and soften while the milk boils. Be sure to blend long enough to fully puree the pumpkin chunks, if using fresh.
- **1/4 cup of maple syrup yields a mildly sweet creamer; feel free to increase to 1/3 or 1/2 cup if you like your pumpkin spice lattes very sweet!
- ***No pumpkin pie spice? Use 2 teaspoons cinnamon, 3/4 teaspoon ginger, and 1/4 teaspoon nutmeg instead.