My delicious Pumpkin Spice Creamer allows you to turn your coffee into a creamy flavorful indulgence. Now you can enjoy pumpkin spice coffee whenever you like and avoid the drive thru.
Why overpay for artificially flavored pumpkin spice coffee when you can make your own whenever you please at a fraction of the cost? My version of 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 on how tasty this makes my coffee. This stuff is delicious!
Ingredients for pumpkin spice creamer
Using heavy cream mixed with whole milk has the perfect amount of richness to make a great cup of coffee. You can also use the following:
Light cream or half and half
Evaporated milk (12 ounces)
Whole milk – just note it will not be as rich
Pumpkin purée is added for real pumpkin flavor and ¼ cup is all you need. Store leftover pumpkin in fridge or freeze. You’ll love this creamer so much, you’ll be using it up in no time. Make a half recipe of my Pumpkin Bread and don’t forget to make your own Pumpkin Spice.
Pure maple syrup adds sweetness and natural flavor. Just make you use pure and not the fake stuff. Only pure maple syrup will do and you are worth it.
Brown sugar is added for additional sweetness. If you don’t want to add it in you can leave it out. I normally drink my coffee black and find this creamer to be perfectly sweetened.
If you’re going to make Pumpkin Spice Creamer, you need to have Pumpkin Spice. I add 1 tablespoon of my homemade Pumpkin Spice. 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. Using finely ground pepper is preferred. You don’t want to bite into a peppercorn when sipping coffee! The pepper can be optional, but the salt is needed if you want the correct flavor.
Vanilla just makes everything taste better, but it’s gotten crazy expensive the last few years. Because of this, I now use bourbon.
Simple steps to make pumpkin spice creamer
In a small saucepan, over medium high heat, add the pumpkin, spices, and brown sugar. Whisk 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 then the cream and milk.
When it starts to boil, remove from heat.
Whisk in the vanilla (or bourbon).
Let sit about 10 minutes. Whisk, then I recommend using a fine mesh strainer to remove the course spices. I used to skip this step but found the spices that fell to the bottom of the cup to be an unpleasant glob of spices. I stopped being lazy and started to strain. Don’t worry, the flavor has already been released into the creamer.
Store leftovers in an airtight container in the 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.
Be happy, eat well…
- ¼ cup pumpkin puree
- 1 tablespoon Pumpkin Spice preferably homemade
- 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 or bourbon
In a small saucepan, over medium-high heat, add the pumpkin, pumpkin spice, salt, and pepper. Cook while stirring until fragrant and slightly darkened.
Whisk in the maple syrup along with the brown sugar, cream, and milk. Whisk until smooth.
When it starts to boil, remove from heat and whisk in vanilla or bourbon.
Let sit for about 10 minutes before using to settle and cool slightly. Whisk to combine any settling spices. Use a fine mesh strainer and strain creamer into a jar or container.
Store creamer in refrigerator for up to 2 weeks. Shake well before using.
*You can substitute light cream, whole milk, or evaporated milk for the heavy cream. You can also use 2 cups light cream instead of 1 cup heavy cream and 1 cup whole milk.