Make your cup of coffee or tea a bit healthier this fall with this delicious Sugar Free Pumpkin Spice Creamer! It’s dairy free and vegan, too
I’m interrupting our normal dessert post for a healthier recipe!
Just kidding 😉 I share a lot of desserts on The Fit Cookie, but this website is by no means exclusively focused on decadent treats.
While I do love sweet things, I try to limit my consumption of those treats to once a week or so, and I’m always looking for ways to reduce the sugar in the everyday foods I eat. Like my coffee creamer and my non-dairy milk.
That’s why I like to mix the decadent recipes with the healthier recipes: it’s great to have treats now and then, but the bulk of our diet should be healthier.
When it comes to less sugar, I especially love to have less sweetness in my coffee. Too much sweet or sugar takes away the delicious flavor of my cold brew coffee! That’s why I buy or make my own sugar free creamer when possible, like this sugar free Pumpkin Spice Creamer.
This dairy free creamer is an adaptation of one of my recipes for Sugar Free Vanilla Creamer that I posted several years ago (I need to re-do the photos on that post for sure). Both of these recipes are naturally sweetened with a little bit of Stevia, and you can adjust the sweetness to your liking.
Our Pumpkin Spice Creamer is also paleo, low carb, and keto, too, if you are following any of those diets as well.
Notes on canned coconut milk and coconut cream
Making sure you have a great canned coconut milk is the trick for making your own pumpkin spice creamer that rocks. Unfortunately, several brands of coconut milk taste less than stellar. If your canned coconut milk tastes off, your creamer will be off tasting, too.
I used the Thai Kitchen coconut cream for this recipe, but that brand of coconut cream had a slightly off taste to it, so I’ll use a different brand next time I make this recipe. We used to use the So Delicious Culinary Coconut milk a lot, but I am having a hard time finding it in stock anywhere.
You can use either canned full-fat coconut milk or canned coconut cream for this recipe. Depending on which one you choose and which brand you choose, you’ll have to adjust the amount of almondmilk a bit to make your creamer as thick or as thin as you like. But that’s easy to do, and based on your personal preference 🙂
Make sure to add the almond-coconutmilk a little bit at a time until you get the thickness you like. You can always add more, but you can’t take it away if you add too much.
The same goes for adjusting the amount of stevia. If you want this less sweet, start with 1/8 teaspoon of Stevia drops then add more to taste. It’s easy to ruin a batch of creamer if you add too much too soon.
Sugar Free Pumpkin Spice Creamer (Dairy Free)
Paleo, low carb, keto, dairy free, vegan; Free of: eggs, soy, peanutsMakes about 13, 2-Tablespoon servings
- 1 cup canned coconut cream, unsweetened* (not cream of coconut, which has sugar)
- 1/2 cup unsweetened almond-coconut milk** (OR carton coconut or rice milk if you have almond allergies)
- 2 Tablespoons canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice blend
- 1/8 to 1/4 teaspoon liquid vanilla stevia*** (start with less than add more to taste)
- Whisk together all the ingredients (or process in a mini blender briefly) until well blended and smooth.
- Store in a jar or bottle in the fridge. You’ll need to shake or stir the creamer each time you use it since the spices will settle.
- Add 2-3 Tablespoons for each cup of hot or cold coffee.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist