Sugar-free pumpkin spice creamer is a flavorful and healthy alternative to traditional store-bought pumpkin spice creamer loaded with sugar, corn syrup, and artificial flavor. Made with natural ingredients, like real pumpkin puree, this healthier recipe offers a creamy texture and a delicious blend of fall spices.
Now, you can enjoy the taste of a pumpkin spice latte without the excess sugar.
Add pumpkin creamer to your coffee or tea, giving it a rich and comforting flavor. Use it as a dessert topping or mix it into recipes to add a seasonal twist. Whether on a low-sugar diet or enjoy fall flavors, this dairy-free creamer is an excellent choice that won’t compromise flavor.
Sugar-Free Pumpkin Spice Creamer Ingredients
- Unsweetened Almond Milk– This thins out the creamer so it’s not too thick and also balances out the intensity of the coconut milk. You can substitute it with unsweetened oat milk, coconut milk beverage (not canned), or whatever type of milk you like.
- Dates– These are the perfect way to add sweetness and thickness, as they are blended until smooth.
- Spices– Cinnamon, nutmeg, and clove make up the classic pumpkin spice blend in this sugar-free pumpkin spice creamer recipe. You can use pumpkin pie spice if you don’t have the individual spices.
- Full-Fat Canned Coconut Milk– The creaminess of this creamer recipe depends on using full-fat coconut milk as the base. You can substitute coconut cream in a pinch, though your creamer will have a thicker consistency.
- Pure Pumpkin Purée- Make sure you don’t use canned pumpkin pie filling, that already has sweetener and spices added.
- Vanilla Extract– Use the real deal; it’s the perfect addition with a rich finish.
- Optional Additional Sweetener– If you are not a stevia fan, feel free to use another sweetener like monk fruit (or maple syrup or honey).
Dairy-Free Pumpkin Spice Creamer Recipe Tips
- Don’t skip simmering the dates and the almond milk in a small saucepan! This softens the dates and ensures they will blend to a smooth consistency.
- Chopped dates are used to sweeten the creamer naturally, but if you prefer a sweeter taste, you can add some maple syrup, honey, monk fruit, or stevia – or your choice of sweetener.
- Blend all the ingredients in a high-speed blender until smooth and creamy.
- Before using your sugar-free pumpkin spice coffee creamer, give it a good shake, as some of the ingredients may have settled to the bottom of the container.
If you’re looking for more sugar-free recipes, try sugar-free fudgesicles, sugar-free macaroons, and sugar-free chocolate.
Serving
Using your homemade coffee creamer in your morning cup of joe is a great way to start your day! Here are some serving suggestions to quickly enjoy a delicious cup of fall-inspired perfection.
Sugar-Free Pumpkin Spice Latte
- Drip Coffee Method– Pour 10 ounces of strong coffee into a 14-ounce mug. Add 2-4 tablespoons of homemade pumpkin spice coffee creamer and stir well.
- Espresso Method– Place 8 ounces of hot water and a 2-ounce shot of espresso in a 14-ounce mug. Add 2-4 tablespoons of sugar-free pumpkin spice creamer and stir well.
Iced Pumpkin Spice Latte
- Drip Coffee Method– Brew a strong 10-ounces of drip coffee, and let it cool to room temperature. Place in a 16-ounce glass and mix in 2-4 tablespoons of sugar-free creamer. Top with ice.
- Cold Brew Method– Add 10 ounces of cold brewed coffee to a 16-ounce glass. Mix in 2-4 tablespoons of pumpkin spice creamer. Top with ice.
- Espresso Method– Place 8 ounces of cold water and a 2-ounce shot of espresso into a 16-ounce glass. Stir in 2-4 tablespoons of homemade pumpkin spice creamer. Top with ice.
Pumpkin Spice Tea
- Brew a 10-ounce cup of strong tea (black or herbal) and mix in 2-4 tablespoons of pumpkin spice creamer.
You can top your sugar-free pumpkin spice latte with a dollop of whipped cream, vegan caramel sauce, and a sprinkle of cinnamon and nutmeg! Or, for a rich flavor, add a cinnamon stick!
Storage
Store the creamer in a jar or bottle in the refrigerator for 5-7 days. OR fill an ice cube tray with dairy-free pumpkin spice creamer, then pop out a few cubes when you want to use it. The creamer will melt in your hot coffee or tea.
Did you make this recipe? If you did, please give it a star rating and leave a review or comment below! And remember to take a pic and share it on social! Tag @allergyfreeak or #allergyfreealaska on Instagram!
This recipe was originally published in September 2013. Blog post and recipe card updated to include better instructions and notes in August 2023.
Sugar Free Pumpkin Spice Creamer
Sugar-free pumpkin spice creamer is a flavorful and healthy alternative to traditional store-bought creamers loaded with sugar
Ingredients
- 1 cup unsweetened almond milk
- ½ cup chopped dates, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 14 ounces canned coconut milk
- ¼ cup unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- Optional additional liquid stevia or monk fruit to taste
Instructions
- In a small saucepan over medium heat, combine the almond milk and chopped dates. Bring to a boil and then promptly remove from the heat. Set aside for 10 minutes.
- Carefully pour the saucepan contents into a high-speed blender and add the cinnamon, nutmeg, and cloves. Blend on high for 1-2 minutes until the mixture is very smooth.
- Add the coconut milk, pumpkin puree, vanilla extract, and additional sweetener (if desired) and blend for another minute until smooth and well mixed. Pour into a quart-sized glass canning jar and seal with a lid. Store in the refrigerator.
Notes
You can use this coffee creamer immediately after making it, but it's even more flavorful the next day after the flavors have time to marry.
SERVING
SUGAR-FREE PUMPKIN SPICE LATTE
- Drip Coffee Method– Pour 10 ounces of strong coffee into a 14-ounce mug. Add 2-4 tablespoons of sugar-free pumpkin spice creamer and stir well.
- Espresso Method– Place 8 ounces of hot water and a 2-ounce shot of espresso in a 14-ounce mug. Add 2-4 tablespoons of sugar-free pumpkin spice creamer and stir well.
ICED PUMPKIN SPICE LATTE
- Drip Coffee Method– Brew a strong 10-ounces of drip coffee, and let it cool to room temperature. Place in a 16-ounce glass and mix in 2-4 tablespoons of sugar-free creamer. Top with ice.
- Cold Brew Method– Add 10 ounces of cold brewed coffee to a 16-ounce glass. Mix in 2-4 tablespoons of pumpkin spice creamer. Top with ice.
- Espresso Method– Place 8 ounces of cold water and a 2-ounce shot of espresso into a 16-ounce glass. Stir in 2-4 tablespoons of sugar-free pumpkin spice creamer. Top with ice.
PUMPKIN SPICE TEA
- Brew a 10-ounce cup of strong tea (black or herbal) and mix in 2-4 tablespoons of pumpkin spice creamer.
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Eva @wholefoodmomonabudget says
Do you think this would work without the dates and with stevia instead?
Megan says
Hi Eva,
You could make it with just stevia, but it definitely wouldn’t be as thick. The dates really add something special to this recipe, and I like using them because you’re not hit with a “just stevia” taste.
🙂 Megan
Sheri says
What about using raw honey instead???
Carie Beard says
Sounds yummy. And unlike the pumpkin spice latte from 5-bucks, I could have this year round if I wanted 😀
I’m adjusting some things in my diet because since my car accident last month the doc says I’m not permitted to go to the gym or do any vigorous activity until my pain scores are way lower than they currently are. So because of this I’m back to keeping my protein and fiber grams higher than my carbs and sugar grams in each thing that I consume. It’s really difficult. I was doing good on vacation because I wasn’t sitting at my desk at work or in front of the TV at home feeling snacky.
Honestly, if I started using the substitutes you and I talked about I could probably be more successful with my numbers being they way I want them instead of the way they usually end up.
Megan says
Hi Carie,
Yes, you definitely could enjoy this year round! I’m glad you’re adjusting things, although I know it can be overwhelming. Any small changes you make to your diet will definitely help out in the long run. 🙂 You know how to get a hold of me if you need anything!!
Hugs,
Megan
Laura @ Gluten Free Pantry says
You my dear always bring a smile to my face. Your recipes are perfect and always come at the right time. I simply can’t wait to make this creamer for my coffee this week!
Megan says
Sweet Laura! Wish I could enjoy that cup of coffee with you. 🙂 Lots of love from across the miles!
Amber says
Hi Megan,
Ha ha…did I prompt you to put that (long e) at the end of your name? I would often address you as Meg. But I see now it’s not the typical Megan pronunciation. Oh the subtle barriers of electronic communication.
Anyway, this look like quite a fabulous recipe! If I drank coffee, I would SOOO add this in. Alas, I am a hard-core tea gal (but I oh so love the smell of coffee…it’s one of my favorite scents). I am sure this will be a very popular recipe. I’ve come to realize that people are very passionate about their coffee. And how nice to spice things up with this sweet (and healthy) addition.
Sounds like it’s cooling off quite a bit in your part of the world. We had some rain and thunderstorms on Saturday, but back up into the mid-80s this week. Nice to be out of the triple digits though and heading into some actual fall-like weather. Yay for boots, scarves, cute sweaters, hats, and cozy times. 🙂
Wishing you a beautiful week my friend.
xo,
–Amber
Lynne says
Amber, I’m a tea gal too. However. If you’ve never tried roasted dandelion root, you should. It’s taste is very similar to coffee. I’m going to make this “fall” creamer to use in my tea.
Luke says
This looks great! How long would you say that it could last? Also, could you substitute almond milk for rice milk?
Megan says
Hi Luke,
It lasts 5-7 days in the refrigerator, and I think it you’d be ok to substitute rice milk for the almond milk.
🙂 Megan
Cassidy @ Cassidy's Craveable Creations says
I cannot wait to make this- I’m a coffee addict!!! Thanks so much 🙂
Cassidy @ Cassidy's Craveable Creations says
I just made this and it’s AWESOME!!! Thank you so much, I’m pinning this right now 🙂
Hope you are well!
Hugs,
Cassidy
Megan says
YAY! So glad to hear you enjoyed it, Cassidy! 😉
Hugs back at’cha,
Megan
Danielle @ Poor and Gluten Free says
This looks awesome, Megan! Thanks so much for sharing this on WNWNW, I’ve pinned it 🙂
Megan says
Thanks, Danielle! 😉
Kathy says
I was so excited to make this I had to improvise with what I had . . . . and it turned out great! Here is what I did differently: Since I didn’t have dates but I had coconut covered date rolls so used 4 of them to equal 1/2 c. I used oat milk because that is what I had on hand. I just threw everything in my high speed blender (without heating the oat milk and date rolls on the stove) and blended it all up. And I did let is sit overnight. This stuff is AMAZING!! Thank you so much for this recipe. You made my day! 🙂
Megan says
Awe… Kathy, that’s awesome! Thank you so much for sharing – including the substitutions you made. I’m so glad you enjoyed it!
🙂 Megan
Joyce says
Thank you for this yummy treat. I think I could drink it straight from the blender!! 🙂
Megan says
HA! Joyce, I know what you mean – I’ve done that! 😉 And you are so welcome!
Megan
Emm says
I would like to try this recipe but without the dates. I think substituting guar gum or arrowroot powder would give it the thickness it needs but may need to up the stevia to equal the sweetness.
Jennifer says
I filed this away during the craziness that was last year for me, and finally had the chance to make it today. Absolutely fantastic, and well worth hanging on to. Thank you!
Megan says
You’re very welcome, Jennifer! Happy you enjoyed it! 😉
Colby says
I made this today and it was absolutely delicious! My husband and I both loved it. We will definitely be making this many times over the next few months. 🙂 Thank you for sharing such a wonderful recipe!
Megan says
You’re so welcome, Colby! Happy to hear you enjoyed it – and thanks for stopping by to leave me a comment, too! 😉
Rayne says
I am allergic to sugar (including corn syrup) so I can’t use the sugar free creamers from the stores. Wondering if this is creamy? I like my coffee more creamy than sugary and plain Almond milk doesn’t do it. Please let me know either way pumpkin spice is a fav so I’m going to try it. Rayne.
Megan says
Hi Rayne,
It’s about as creamy or creamier than any dairy-free coffee creamer you would buy in the store. The dates certainly help to bulk it up. 😉
Rayne says
Thanks Megan I finally got a blender today and came back to look only to see your response. Can’t wait to give this one a try.
Rayne says
If you’ve ever considered writing a cook book I would suggest you do so. This is amazing and I’m annoyingly difficult to feed between the food allergies and the things I don’t like the taste of. My 70 year old Mother is drinking some as dessert. Thank you so much.
Marithe says
Hi,
I made this. It has very good flavor, but I goofed one step: I cooked the dates and then got busy the rest of the day. I was able to finish the recipe later, but I think with the hot milk the coconut milk dissolves better. When pouring in my cup, I really have to shake the bottle, and I have to keep my spoon handy to stir several times while drinking. I thought the hot coffee would help with the coconut milk, but I guess not. I used maple syrup first, but then I got my stevia and I added more per cup. Pretty tasty. I will make it again but actually doing it with the hot milk and dates.
Jean says
This is a family favorite and we’ve made it probably 10 times since I saw the recipe posted. And I laughed when I saw it would “keep” for 7 days because it is sometimes gone in 2 days at our house. I used honey in place of the maple syrup and it was even better. Have not tried the stevia yet even though I generally try to keep all sugars to a minimum. I’ve tried many of the recipes you post here and all of them have been great! So glad I found your site:)