Pumpkin Pie Coffee Creamer is one of my favorite things about fall! I love the smell of cinnamon and spices combined with coffee… yummy! It’s like eating pumpkin pie with coffee but it’s in one cup! Let fall come because I am ready for all of the pumpkin treats!
Original Post was written 09/03/2014 and updated 1/24/22.
WHY DO I MAKE MY OWN PUMPKIN PIE COFFEE CREAMER?
I recently had to break up with a seasonal icon that signified fall for me. For many years when this latte came out, I knew it was fall! AKA- Starbucks. Due to the ingredients used by said company and because they possibly contain gluten (in some flavors) and not to mention gross chemicals I had to call it quits. See Food Babe.
HOW DID THIS PUMPKIN PIE OR PUMPKIN SPICE TREND START?
According to Corporate Coffee Systems, the trend started over a hundred years ago with Pumpkin Pie or Pumpkin Spice things but the Pumpkin Spice latte craze started here in the USA in 2003. Pumpkin Pie Coffee flavors started popping up at cafes in the late ’90s and it took off from there! I can’t say that I disagree with the trend that keeps on trending! I used to get a Pumpkin spice latte or Pumpkin spice Frappuccino often in the early 2000s!
Pin me NOW make me LATER!
Here is my take on Pumpkin Pie Coffee Creamer. It is not as sweet as said company’s but I don’t like sweet coffee. If you like your coffee sweeter you can add more honey. Happy Pumpkin Season!
WHAT DO I NEED TO MAKE PUMPKIN PIE COFFEE CREAMER?
Gluten Free Pumpkin Pie Coffee Creamer:
1 can coconut milk (full fat)
2 cups unsweetened almond milk
1/2 can of pure pumpkin
3 – 4 teaspoons pumpkin pie spice
1/2-1/3 cup honey
2 vanilla bean pods split and seeded with a knife.
HOW DO I MAKE THIS?
Heat all ingredients in a pot until warm. The honey should melt and the vanilla should fragrance the milk mixture. I whisked to combine as it got warm. Place in a BPA Free container and store in your fridge! Mason Jars work great for storing coffee creamer.
I made enough for 2 mason jars. I decided to keep one and give one to a friend for taste testing. Thankfully, she does not like sweet coffee as well!
Split the vanilla beans and scrape the seeds into the heated milk.
Heat and whisk all ingredients together
Store in a jar in the fridge
IF YOU LIKE THIS RECIPE, YOU MAY LIKE:
HAVE YOU TRIED THE DALGONA COFFEE TREND?– coffee for your coffee creamer!
GLUTEN FREE PUMPKIN SPICE GRANOLA– a breakfast that pairs perfectly with your pumpkin creamer.
COFFEE RUBBED TRI TIP– in case you want the feeling of coffee but as a meal.
GLUTEN FREE PUMPKIN COLLAGEN PIE– a dessert to pair with your pumpkin creamer.
Here’s the recipe!
Gluten Free and Paleo Pumpkin Pie Coffee Creamer
Difficulty: Easy4
servings30
minutes40
minutesIngredients
1 can Full Fat Coconut Milk
2 cups Unsweetened Almond Milk
1/2 can Pure Pumpkin
4 tsp Pumpkin Pie Spice
1/3 cup Honey
2 Vanilla Bean Pods Seed them with a knife.
Directions
- Heat all ingredients in a pot until warm.
The honey should melt and the vanilla should fragrance the milk mixture.
I whisked to combine as it got warm.
Place in a BPA-free container and store in your fridge! Mason Jars work great for storing coffee creamer.
I hope you like this homemade pumpkin pie coffee creamer! It is one of my favorites!
As Always,
Best Wishes for Gluten Free Dishes!
XO,
Michelle
