My Homemade Pumpkin Spice Creamer allows you to enjoy pumpkin spice coffee whenever you like. All natural, uses real ingredients, and simple to make.This recipe can be halved.
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 or brown sugar, and heavy cream. 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. You can strain this if you like. If you do, 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.
Notes
NOTES: 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.If you want a sweeter creamer, add more maple syrup or brown sugar to your liking.To make 1 tablespoon pumpkin spice: