Healthy Pumpkin Spice Coffee Creamer
Give your coffee a splash of sweet pumpkin pie flavor! This healthy homemade creamer features lots of warm spices and real pumpkin, creating a festive and extra cozy fall taste. It’ll stay fresh for at least a few days if stored in an airtight container in the refrigerator (if not closer to a week or more!).
Ingredients
- 2 cups (480mL) unsweetened cashew milk
- ¼ cup (61g) pumpkin purée (not pumpkin pie mix!)
- ½ - ¾ tsp ground cinnamon (or adjusted to taste)
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- ¼ teaspoon liquid stevia (or adjusted to taste – and see Notes!)
Instructions
- Add all of the ingredients to a medium pot, and whisk to combine. Cook over medium-low heat, stirring frequently, for 5-7 minutes or until completely heated through. Transfer the mixture to a glass measuring cup, and let it cool completely to room temperature. (To speed up the process, place the measuring cup in the refrigerator.) Once cooled, whisk the mixture to reincorporate the spices. Transfer to a glass jar or an airtight container, cover, and refrigerate until ready to use.
Notes
IMPORTANT FLAVOR NOTES – READ BEFORE BEGINNING: I designed this creamer to have balanced flavors that complement coffee nicely and blend well into the background. You can easily adjust the ingredient amounts to suit your tastes though — this recipe is very adaptable and forgiving!
For a stronger pumpkin flavor, add an extra 2-4 tablespoons (30-61g) of pumpkin purée.
For a stronger spice flavor, increase the cinnamon to 1 teaspoon OR increase the nutmeg and ginger to ¼ teaspoon each.
For a sweeter flavor, increase the liquid stevia by ¼ to ½ teaspoon (depending on how sweet you like your creamer and/or coffee!).
For a richer and slightly more "cream-like" flavor, add a small amount of vanilla extract (around ¼ to ½ teaspoon — or up to 1 teaspoon).
SERVING SIZE NOTE: In the Nutrition Information below, the larger serving size compared to traditional coffee creamer (usually around 1 tablespoon) is to account for the cashew milk being thinner than heavy cream.
MILK ALTERNATIVES: Unsweetened almond milk (regular or vanilla) may be substituted for the unsweetened cashew milk, although it is noticeably thinner in consistency. Any other milk, including dairy-based ones, may be substituted, although they often substantially change the Nutrition Information (see the link below).
PUMPKIN NOTES: Pumpkin purée is also called “100% pure pumpkin” or “canned pumpkin.” For the best results, the only ingredient on the label should be “pumpkin.” I don’t recommend substituting pumpkin pie mix because it contains other ingredients, which affects the way it behaves in recipes (especially baked ones!).
I haven’t tried using homemade pumpkin purée, so I’m not personally sure how that will work. If you do, would you leave me a comment below? I’d love to hear how your creamer turned out!
SPICES NOTE + ALTERNATIVE: I highly recommend Saigon cinnamon! (← I buy it online there, and it’s really affordable.) It tastes slightly stronger, richer, and sweeter than regular cinnamon. It’s practically the only kind I now use in my baking and recipes!
If you prefer, ¾ to 1 teaspoon of store-bought premade pumpkin pie spice may be substituted for the cinnamon, nutmeg, and ginger. (See the “Spices” header in the “Ingredients to Make Healthy Pumpkin Spice Coffee Creamer” section above for why I prefer to make my own!)
SWEETENER ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they're not necessarily 1-for-1 substitutes for each other. For the best results, I recommend using the same one I do. I buy mine online here because that's the best price I've found. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine too!)
Any other sweetener may be substituted for the liquid stevia. You'll want to use your sweetener's equivalent of 2-3 tablespoons of sugar.
HOW TO STORE: Store this creamer in a glass airtight container in the refrigerator. It should keep for at least a few days, if not closer to a week or more. If the spices settle to the bottom while refrigerating, simply whisk the creamer a few times before using, and the spices should reincorporate back into the creamer.
{gluten-free, dairy-free, egg-free, vegan, clean eating, low fat, low calorie, paleo, keto, sugar-free}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.