Go Back

Kim Lee
Course Coffee, Creamer
Servings 2 1/4 cups


  • ½ cup dates pitted*
  • ½ cup hot water
  • 1.5 cups nondairy milk of choice**
  • ¼ cup pumpkin puree NOT pumpkin filling
  • ½ teaspoon pumpkin spice or cinnamon
  • ½ teaspoon pure vanilla extract


  • Add dates and hot water into the pitcher of a high-speed blender or food processor. Blend until dates are a smooth paste.
  • Add nondairy milk, pumpkin puree, pumpkin spice and vanilla extract; continue blending until all ingredients are well combined and mixture is smooth.
  • Transfer to an airtight container and store in the fridge. Shake creamer before each use.
  • Creamer will last 1 to 2 weeks and will thicken over time.


*I use large medjool dates, found in the produce section of your grocery store or in bulk bins. If dates are dry, soak for about 30 mins before blending to soften them.
**I like to use a combination of full fat coconut milk and unsweetened almond or cashew milk. Using the full fat coconut milk will make your creamer thicker and more creamy.