This easy Pumpkin Spice Creamer Recipe is the perfect way to bring the flavors of fall to your morning coffee. Made with real pumpkin puree and no artificial syrup, it has a rich, homemade taste that captures everything you love about the season. It's so easy to make, and even better than Starbucks or store-bought versions.
Pumpkin Spice Creamer Recipe Essentials
- 🍽️ Course: Beverage
- ⏱️ Cooking Time: 8 minutes.
- 🍴 Servings: 20
- 🍁 Flavor Profile: Creamy, sweet, and warmly spiced with pumpkin, cinnamon, maple, and vanilla.
- ☕️ Best Served With: Hot coffee, iced coffee, or topped with whipped cream or pumpkin cold foam.
- 🧊 Make Ahead?: Yes, store in an airtight container in the refrigerator for up to 10 days.
Summarize and Save This Content On
One of my favorite fall rituals is starting a crisp, cool morning with a hot cup of coffee and a splash of homemade pumpkin spice creamer. I love that I can control the sweetness and use simple ingredients, so every cup tastes just the way I like it. It beats store-bought creamer every single time.
If you love pumpkin beverages, add this pumpkin cold foam and pumpkin syrup to reinforce fall flavor.
Why This Recipe Works
- Pumpkin is a natural thickener: This recipe requires minimal ingredients, and the pumpkin puree naturally thickens the creamer just enough without the need for additives like flour or cornstarch.
- Simmering preserves the texture: Avoid boiling the creamer, as a gentle simmer helps maintain a smooth, creamy texture.
- It's made with common staples: All the components are everyday items you may already have in your kitchen or can easily find at the grocery store year-round.
Ingredients
The ingredients listed below are most important in this homemade pumpkin spice coffee creamer to achieve that signature pumpkin flavor and richness.
- Pumpkin puree: You'll want to grab real pumpkin puree and not pumpkin pie filling. The canned pie filling is seasoned and sweetened, leaving no room for you to add anything. Most pumpkin recipes, including desserts like this pumpkin dip with cream cheese, use puree over pie filling.
- Maple syrup: This is my favorite natural sweetener. It adds amazing warm notes that complement the pumpkin and cinnamon. I use it in both the cookies and the glaze of these maple cookies. Honey works as a substitute, but real maple syrup (not pancake syrup) is my favorite.
- Heavy cream: You need this to get a rich and luscious consistency. You may substitute half and half, but it won't be as thick and rich.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Dairy-free: Swap the cream and condensed milk for coconut milk and coconut condensed milk to make a dairy-free version.
- Less-sweet version: Reduce the amount of sweetened condensed milk (I start with half) and adjust to taste to make it less sweet.
- Chai twist: Swap the pumpkin spice for a chai spice blend for a warmer, spicier flavor profile.
How to Make Pumpkin Pie Spice Creamer
Here are the steps needed for this pumpkin pie spice creamer recipe, so you can switch from store-bought to homemade.
Step 1: Combine the ingredients. Start by adding the cream and maple syrup to a pot over medium heat. Then, add the pumpkin and spices.
Step 2: Whisk and simmer: Whisk the mixture until it's combined, then bring it to a simmer.
Step 3: Add condensed milk. Pour in the sweetened condensed milk and vanilla. Then allow it to simmer and thicken for about 5 minutes.
Step 4: Cool and transfer. Remove it from the heat and let it cool completely before you transfer it to a jar and put it in the fridge. Use a splash in your pumpkin chai latte for even more pumpkin flavor and enjoy every sip!
Expert Tips
- Whisk continuously: After pouring in the condensed milk, whisk the mixture continuously. This prevents it from scorching.
- Shake before use: When using it from the refrigerator, a little separation is normal. Give it a good shake before using it.
- Double or halve the recipe: Want to make more or less? This recipe is easy to double or cut in half if needed.
- Storage directions: Keep the pumpkin spice cream in a clean, tightly closed jar in the refrigerator for up to 10 days.
If you want the traditional pumpkin spice experience, you can make a pumpkin spice latte at home, too!
Serving Suggestions
- DIY coffee bar: Create your own coffee bar with other tasty options like whipped cream, other flavored creamers, and syrups like banana syrup, so every guest can experiment with a unique flavor combination.
- Breakfast favorites: Bacon pancake dippers, Belgian waffles, and strawberries and cream French toast are just a few delicious options you can enjoy with a hot coffee and pumpkin creamer.
- Fall desserts: A cup of tea or a latte with a Fall dessert is one of my favorite pairings. Have an apple pie bar or a slice of pecan pie to embrace the cozy vibes.
Pumpkin Spice Creamer Recipe FAQs
High heat can cause dairy to separate and curdle, so it's important to keep the heat around medium so it simmers. This is the sweet spot, so it thickens but doesn't curdle.
Yes! It contains dairy products and must be refrigerated for food safety.
It will thicken enough where it coats the back of the spoon. That's the sweet spot. It won't be super thick, but it won't be watery.
No, freezing isn't recommended. As it thaws, it will separate and become grainy, which you can't fix.
More Delicious Pumpkin Recipes
Do you like pumpkin recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pumpkin Spice Creamer Recipe
Ingredients
- 16 oz heavy whipping cream
- 2 tablespoon maple syrup
- ¼ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla
Instructions
- Gather all the ingredients.
- In a medium saucepan, over medium heat, whisk heavy whipping cream and maple syrup,
- Add pumpkin puree, pumpkin pie spice, and cinnamon together until it begins to simmer.
- Slowly pour in sweetened condensed milk and vanilla, continuously whisking for about 5 minutes
- Allow to cool. Transfer creamer into a covered container.
- Store in refrigerator for up to 10 days.
- Be sure to shake before using.
- Add to your favorite coffee with whipped cream or our pumpkin cold foam on top and a sprinkling of pumpkin spice or cinnamon.
Notes
- Once you add the sweetened condensed milk, whisk constantly to keep the mixture smooth and prevent it from scorching.
- A little separation is normal after the creamer has been refrigerated. Simply give it a good shake before using to recombine the ingredients.
- Simmer the creamer over medium heat rather than high heat. This helps it thicken properly without causing the dairy to separate or curdle.
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