I was watching a friends Instagram story this afternoon, discussing a few pre-made, store bought coffee creamers that are Pumpkin Spice flavored. The general consensus seems to be that they have some random unneeded ingredients, they’re expensive for the size of the container, and some don’t even contain pumpkin!
I wanted to make a really easy and affordable recipe for a fall flavored coffee creamer, and I think this did the trick.
I made my own hemp milk from shelled hemp seeds I got from Trader Joe’s, but you can use store bought almond milk, skim milk, literally whatever milk you like. I also liked to make my own hemp-milk because I didn’t have to add sugar, whereas some store bought almond/dairy milks have a higher sugar count.
I wont bore you with seven more paragraphs on why I love fall and why the colors of the changing leaves make my heart swell, etc, etc, let’s just get to it!
Pumpkin Spice Coffee Creamer
1 cup hemp seeds, or almonds, or cashews, soaked in 1 cup water for at least an hour, or overnight
4 cups water.
(skips seeds and water, and use 4 cups of skim milk or almond milk if you want.)
1 15oz can pumpkin puree, only ingredient should be pumpkin.
3 tablespoons pumpkin pie spice, you can find my favorite here.
1 tablespoon vanilla extract
1/2 tsp sea salt
2 tablespoons pure maple syrup (optional, omit if you’re not eating added sugars.)
1. Blend 1 cup soaked seeds/nuts with 4 cups of water until well combined. If you’re using store bought milk, skip this step, and add 4 cups milk to step #2.
2. Add pumpkin puree, pumpkin pie spice, vanilla, salt, and maple syrup.
3. Once creamer is blended and combined, pour into containers to refrigerate. I use the reusable glass containers from amazon, easy to dish wash and reuse for other recipes, etc. This will last 10-14 days in your refrigerator, and I imagine half can be frozen! will report back!
I hope you like this recipe and make it at your home. I love the flavors of fall, so why not be able to enjoy a healthier, and more affordable alternative to some things you might find in the store already made!
If you make this recipe, be sure to tag me in your food photos on Instagram, @thatswhatsheeats
Thanks for hanging friends, catch you next time!
Holly Underwood says
I can’t wait to try this! I love that you used a WHOLE can of pumpkin! I hate when a recipe only calls for like 2 Tbs of pumpkin!
Emma Marie says
Hey Aubrey! I was wondering if I should use raw almonds or roasted almonds for the milk! Thank you!
Hi Emma! Raw almonds!