You'll never buy Pumpkin Spice Creamer from the grocery store once you try this recipe. It is full of natural sweetness and warm spices without all the extra ingredients that you can't pronounce! It's made with real pumpkin and condensed milk for a rich and creamy consistency. You'd better make a double batch because I promise it will go fast.
I make this every fall now. I adore everything pumpkin, and this pumpkin coffee creamer is perfect. It's even better than going to Starbucks for its pumpkin beverages! You can save some money and enjoy a hot cup of pumpkin spice coffee from the comfort of your own home, wrapped in a cozy blanket.
If you enjoy fall beverages, you should try a pumpkin chai latte or an apple pie shot.
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Why You'll Love This Recipe
- It's easy to follow: Since this is such a simple recipe, the directions are easy to follow. It takes a little bit of cooking, but I promise that you don't need to be experienced in the kitchen to prepare this coffee creamer.
- It's inexpensive to make: The ingredients used in this pumpkin creamer recipe are super affordable, so you can make it on repeat to keep it in your refrigerator for the whole fall season.
- It's better than store-bought: The best part about this pumpkin creamer recipe is the flavor. It's hands-down better than any variety I've had at the store, so it's worth the effort to make it.
Ingredients
Below are the most important ingredients you'll need for this pumpkin spice creamer recipe. There are also some spices and cream to give it the perfect texture and flavor.
- Maple syrup: The warm note of maple syrup really highlights the pumpkin flavor in this coffee creamer. It's used more for depth than as a sweetener. If you would like to leave it out, I suggest honey or vanilla syrup instead. (I highly recommend you try the maple syrup at least once!)
- Pumpkin puree: When you pick up your canned pumpkin, it must be plain pumpkin puree and not the pie filling. Pumpkin pie filling has a lot of extra ingredients in there that will throw off the flavor and sweetness of your creamer.
- Sweetened condensed milk: This is key for sweetness and to get that creamy consistency you can find in a store-bought coffee creamer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gingerbread: Swap the maple syrup for molasses and add a ½ teaspoon of ground ginger for a pumpkin/gingerbread flavor mashup.
- Mocha: Include 1 teaspoon of cocoa powder for rich chocolate notes to turn your pumpkin spice coffee into a mocha.
- Caramel: Use caramel sauce instead of maple syrup for a sweet yet buttery flavor.
- Non-dairy: Swap the sweetened condensed milk for coconut condensed milk and the heavy cream for coconut cream to make a non-dairy version.
How to Make Pumpkin Creamer
Here are the directions on how to prepare this pumpkin coffee creamer recipe from the comfort of your kitchen. Measure all the ingredients before you get started to make the process even easier.
Step 1: Prepare the cream mixture. Combine the heavy cream, syrup, pumpkin, and spices in a saucepan over medium heat.
Step 2: Add the condensed milk. Once it begins to simmer, whisk in the sweetened condensed milk and vanilla.
Step 3: Let it cook and cool. Continue whisking for about 5 minutes, then remove the mixture from the heat and let it cool.
Step 4: Transfer to a jar. Pour it into a container like a jar with a lid and keep it in the fridge.
Recipe Tips
- Storage directions: Place the pumpkin spice creamer in an airtight container, such as a mason jar, and store it in the refrigerator for up to 10 days.
- Watch the heat: Don't let the heat on the stove top get too high; you don't want the cream to curdle.
- Don't add extra pumpkin: This pumpkin coffee creamer recipe was tweaked to include the perfect amount of pumpkin. Do not add more; it will mess with the consistency. If you want more pumpkin flavor, try brewing pumpkin-flavored coffee.
Another great addition to this pumpkin spice coffee creamer recipe is pumpkin cold foam, as it also adds fall flavors to your beverages.
Serving Suggestions
- This pumpkin creamer is great in a cup of coffee, but it's so good in other hot beverages, too. I highly recommend you add some to a cinnamon hot chocolate or caramel mocha for a fun twist.
- You can add it to cold drinks as well, like this coffee milkshake.
- Have a warm coffee with creamer and a side of coffee cake, like this rhubarb coffee cake or one of these mini caramel coffee cakes.
Recipe FAQs
I don't recommend freezing it. This will change the texture and flavor and make it very watery.
Separating is natural with real pumpkin. Give the jar a good shake, and it will be good to use.
I don't, but you can. Give it a quick pulse with an immersion blender to make it even smoother.
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
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. Enjoy!
Notes
- Store your pumpkin creamer in an airtight container for up to 10 days in the refrigerator.
- It's normal if your creamer separates in the fridge. Simply give it a good shake before pouring it into your drink!
- Keep the heat at medium because you want the mixture to simmer and not boil. This reduces the risk of curdling the creamer.
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