My Homemade Pumpkin Spice Creamer allows you to enjoy pumpkin spice coffee whenever you like. All natural, uses real ingredients, and simple to make.
Why overpay for artificially flavored pumpkin spice coffee when you can make your own whenever you please at a fraction of the cost? This Homemade Pumpkin Spice Creamer is made with puréed pumpkin and not pumpkin flavor. How do you get pumpkin flavor anyways?
My daughter, Elena, counts the days for fall knowing her favorite flavored coffee will soon be available. Problem is, buying coffee adds up. I developed this recipe to save her some dough and to hopefully entice her to come home more frequently from college to visit her mom! After developing this recipe, I’ve become slightly addicted. This stuff is delicious!
- Using heavy cream mixed with whole milk has the perfect amount of richness to make a great cup of coffee. You can also try the following:
- Light cream or half and half still delivers great taste.
- Whole milk can be used if you usually take that with your coffee. Just note it will not be as rich.
- Evaporated milk (12 ounces) will give a creamy rich taste.
- Pumpkin purée is obviously added for pumpkin flavor and ¼ cup is all you need. Store leftover pumpkin in fridge or freeze. You’ll love this creamer so you’ll be using it up. You can also make a half recipe of my Pumpkin Bread, which uses my Pumpkin Spice.
- Pure maple syrup adds sweetness and natural flavor. Just make you use pure and not the fake stuff.
- Brown sugar is added for additional sweetness.
- If you’re going to make Pumpkin Spice Creamer, you need to have Pumpkin Spice. I add a full tablespoon and of course, I use my homemade Pumpkin Spice. Try it, it’s excellent. Of course, you can use the bottled stuff, just make sure it’s fresh. This may sound obvious, but because I have made this mistake, I don’t want you to make the same one. Check the date on your spices. If they’ve been sitting in your cabinet for a while, they’ll have absolutely no flavor and they’ll taste like chalk.
- Salt and pepper – really? Yes. A touch salt brings out the sweetness and the pepper brings out the spice. You need finely ground pepper for this one and not course. You don’t want to bite into a peppercorn! The pepper can be optional, but the salt is needed if you want the correct flavor.
- Vanilla just makes everything taste better.
- In a small saucepan, over medium high heat, add the pumpkin, spices, and brown sugar, and cook while stirring until fragrant and slightly darkened. Why? This makes the flavor of pumpkin shine through. Cooking with the spices brings out their flavor and makes them more intense. Intense is good.
- Whisk in the maple syrup along with the cream and milk.
- When it starts to boil, remove from heat.
- Whisk in the vanilla.
- Let sit about 10 minutes. Whisk, then use in your coffee along with additional sugar, if you take it that way.
- The creamer will have specks of spice because the spices do not completely dissolve. If that doesn’t bother you, use as is. If you prefer a smoother creamer like the store-bought brands, use a fine strainer to remove the spices. The flavor will already be in the creamer and it will be delicious. I use as is.
- Store leftovers in an airtight container in refrigerator. Shake, shake, shake, before using.
Why buy when you can make a better version at home? You can even pronounce all the ingredients! Now you can enjoy a little taste of fall anytime you wish.
This is for you, Elena.
- ¼ cup pumpkin puree
- 2 - 3 teaspoons Pumpkin Spice*
- ⅛ teaspoon pepper, optional, but adds to the spice
- ⅛ teaspoon kosher salt
- ¼ cup pure maple syrup
- ¼ cup brown sugar
- 1 cup heavy cream**
- 1 cup whole milk**
- 1 teaspoon vanilla
- In a small saucepan, over medium high heat, add the pumpkin and spices, and cook while stirring until fragrant and slightly darkened.
- Whisk in the maple syrup along with the cream and milk. Whisk until smooth.
- When it starts to boil, remove from heat and whisk in vanilla.
- Let sit for about 10 minutes before using to settle and cool slightly. Whisk again before using.**
- Store creamer in refrigerator for up to 2 weeks. Shake well before using.
- Want decadence? Try topped with some whipped cream with a sprinkle of Pumpkin Spice on top. Want more? A sprinkle of raw sugar or drizzle of maple syrup takes it over the top.
- The creamer will have specks of spice because the spices do not completely dissolve. If that doesn’t bother you, use as is. If you prefer a smoother creamer like the store-bought brands, use a fine strainer to remove the spices. The flavor will already be in the creamer and it will be delicious.
**You can use light cream, whole milk, or evaporated milk.
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