Quick Dairy-Free Pumpkin Spice Coffee Creamer (with SCD option)
Fall has a way of creeping in slowly — a crisp morning breeze, the first leaves crunching underfoot, sweaters pulled from the back of the closet. And of course, the moment we’ve all been waiting for: pumpkin spice season.
Every year, I look forward to that first sip of pumpkin spice. It’s like a little ritual, a way to mark the changing of seasons. This pumpkin spice creamer is my way of bottling up all those cozy autumn feelings and stirring them right into my morning coffee.
It’s smooth, rich, and silky — the closest thing I’ve ever made to store-bought creamer, only better, because it’s made with simple, real ingredients. No mystery labels, no weird aftertaste. Just fall comfort in a jar.
SCD vs. mSCD
You can make it two different ways, depending on what you need:
- SCD-friendly version: made with just gelatin. It does need a little extra love (a stir before and during use), but it still delivers that dreamy creaminess we all crave.
- Gelatin + potato starch version: this one holds together more neatly over time, so you don’t have to stir as much. The flavor, though, is identical — either way, you get that classic pumpkin spice taste.
The base is a dairy-free blend of almond and coconut, creating a luscious backdrop for the star of the show: pure pumpkin. From there, the spices step in — sweet cinnamon, warming nutmeg, and a hint of vanilla — the trifecta of fall comfort. Together, they turn your everyday cup of coffee or tea into something seasonal, something special.
If you like your creamer a little sweeter, just drizzle in some extra honey. I love that it’s customizable — you can make it exactly how you’d order it at your favorite café, only this time, you’re the barista.
And here’s a little tip: sometimes gelatin can be a bit finicky. If any of it doesn’t dissolve completely, it might form small clumps as the creamer sits in the fridge. If that happens, don’t worry — just strain it before storing. The result will be perfectly smooth and ready to swirl into your cup.
To me, this creamer isn’t just about flavor — it’s about slowing down and savoring a moment. Mornings can be rushed and chaotic, but that swirl of pumpkin spice makes me pause, even if just for a breath, and remember why fall feels so magical.
And as a little seasonal gift, this recipe is also my monthly free Substack recipe, so whether you’re a subscriber or just stopping by, I hope it brings some cozy autumn magic into your kitchen.
Here’s to warm mugs, cozy slow mornings, and homemade pumpkin spice creamer that tastes like the very best parts of fall. Cheers to pumpkin season!
Quick Dairy-Free Pumpkin Spice Coffee Creamer (with SCD option)
Serves 4
Prep: 10 min
Cooking: 5 min
Chilling: 4 hours
Total: 4 hours 15 min
Beginner
Ingredients: (Gelatin and Potato Starch mSCD)
½ tsp. gelatin (bloomed in 1 Tbsp cold water)
1 tsp. 100% potato starch (mixed with 1 Tbsp cold water)
1 ½ cups almond milk, no added thickeners
½ cup coconut cream, no added thickeners, white part only
¼ cup pumpkin purée, not pie filling
3 Tbsp. honey
½ tsp. cinnamon, ground
¼ tsp. nutmeg, ground
Pinch of clove, ground
1 tsp. vanilla extract
Ingredients: (Gelatin-Only-SCD)
1 tsp. gelatin (bloomed in 2 Tbsp cold water)
1 ½ cups almond milk, no added thickeners
½ cup coconut cream, no added thickeners, white part only
3 Tbsp. pumpkin purée, not pie filling
2–3 tbsp honey
½ tsp. cinnamon, ground
¼ tsp. nutmeg, ground
Pinch of clove, ground
1 tsp. vanilla extract
Method of Prep-(Both Versions):
- Gather and prep ingredients. In a small bowl add 1 tablespoon of cold water and ½ teaspoon of gelatin. Set aside for 5 minutes to bloom. If using potato starch, in a separate small bowl add 1 tablespoon of cool water and 1 tsp or potato starch, whisk together and set aside.
- While waiting for gelatin to bloom, add almond milk and coconut cream to a small pot, and place over medium-low heat. Heat, but do not boil.
- Once hot, stir in bloomed gelatin until dissolved.
- If using the potato starch slurry add it now and cook for an additional 30–60 seconds until slightly thickened.
- Add in pumpkin purée, honey, spices, and vanilla.
- Blend until smooth. You can either use an immersion blender or transfer the mixture to a high-speed blender.
- Chill and store in the fridge. Shake before use. Storage: 4–6 days refrigerated in a glass jar, shake before use
And if you do make this, tag me so I can see your beautiful creations—I love seeing your kitchen wins!
Nutrition Facts:
Calories- 155
Carbs- 19.0 g
Fat- 8.2 g
Protein- 1.6 g