This almond milk pumpkin spice coffee creamer is creamy, dreamy, pumpkin spice-y and unbelievable easy. The hardest part comes from squeezing the almonds to get the ‘milk’ out.

Almond Milk Pumpkin Spice Coffee Creamer [Vegan]

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2 1/2 cups


  • 2 cups raw unsalted almonds
  • 3 cups water
  • 3 tablespoons pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 tablespoons agave
  • 1/2 teaspoon vanilla extract


  1. Soak your almonds overnight in enough water to cover them completely
  2. Drain and rinse almonds. Add to high powered blender with 3 cups water and blend until completely smooth
  3. Pour into an nut milk bag and squeeze all the ‘milk’ out into a bowl.
  4. Whisk in the pumpkin puree, pumpkin pie spice, agave, and vanilla
  5. Enjoy with coffee or granola! *Best ratio for coffee is 1/2 cup creamer per 6 ounces coffee.


Note: creamer will separate in fridge. Shake well before using! Lasts for 3-4 days.


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