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Dairy Free Pumpkin Spice Coffee Creamer

  • Author: Amanda @ Running with Spoons
  • Total Time: 5 mins
  • Yield: 2 cups 1x


  • 1/2 cup (90 g) of dates, pitted
  • 1/2 cup (120 ml) hot water
  • 1 cup (240 ml) light canned coconut milk*
  • 2 Tbsp (30 g) canned pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pinch of salt
  • 1/2 tsp vanilla extract


  1. Add the dates and hot water to a high-speed blender or food processor. If your dates are a little dry, allow them to soak for 10 minutes so that they’ll be easier to blend. Otherwise, process on high until the dates have broken down and turned into a smooth paste, scraping down the sides of your blender as necessary.
  2. Add the coconut milk, pumpkin puree, spices, salt, and vanilla extract, and continue processing until everything is well combined and the mixture becomes smooth and creamy.
  3. Transfer the creamer to an airtight container, such as a jar or bottle. You can run it through a fine mesh strainer to ensure no bigger pieces of dates remain, but it shouldn’t be necessary with a high-speed blender. Store it in the fridge for up to a week, and be sure to shake it before adding it to your coffee. The creamer will thicken as it sits.


* Depending on how creamy you want your creamer, you can replace up to half of the canned coconut milk with a non-dairy milk of your choice. Or, you can sub it out entirely and add 1/4 tsp. of xanthan gum to thicken it up.

  • Prep Time: 5 mins

Keywords: coconut milk, coffee, coffee creamer, dairy free coffee creamer, dates, healthy coffee creamer, pumpkin spice latte