Made with real pumpkin puree, not pumpkin flavoring!
This ain’t my first rodeo. I’ve been making this pumpkin creamer for about 2 months now and I CAN’T STOP with it. I held off sharing it on my blog until it was more seasonably appropriate.
For the record, I consider myself seasonally challenged. For example, it’s 88 degrees and I’m wearing a sweatshirt. I don’t know? I also break out my flip-flops in March while similtaneously risking frostbite. I just get soooo excited for a change of seasons that things come a tad pre-maturely. I know. It’s weird.
I shared this pumpkin recipe a couple weeks ago on Delish.com. Did you see it there yet? And have you made it? I’ve mentioned it a few times since then, and now I’m ready to share some super fun details about this homemade pumpkin coffee creamer.
Who likes pumpkin flavored coffee? I feel like a majority of us are raising our hands. Mmm, especially on cool fall mornings after you first break out your fuzzy slippers.
We’re awesomely basic.
I usually skip the coffee shops and just use pumpkin spice flavored K-Cups at home. Especially on mornings I don’t feel like using the coffee grinder and french press. I really like Green Mountain Pumpkin Spice K-Cups– it has the best pumpkin spice flavor that isn’t too overwhelming. It also has pumpkin spice flavor you can actually taste, unlike other pumpkin spice coffees I’ve tried. I love it; I drink it no matter what time of year it is.
To really turn things up during the cooler months, I add pumpkin spice coffee creamer to my coffee. I usually just buy it from the store and always cringe when I look at the ingredient list. There’s no pumpkin in it. (But the taste! It’s so good!) WELL. I changed that this year. Making pumpkin coffee creamer at home is so easy.
Why did I wait until 2015 to make this at home?!
Since there are so little ingredients, it’s important to use them all.
First, we’re going to use pumpkin puree. Not pumpkin “flavoring.” Along with it, we’ll use pumpkin pie spice, maple syrup, and cinnamon sticks for flavor. The base of the recipe is… obviously… cream. I use heavy cream for the richest flavor and texture, but half-and-half or whole milk can be used instead. I don’t recommend low fat dairy here.
For a dairy-free version, try using coconut, cashew, or almond milk instead.
Boil it all in a pot. That’s it. You’re done.
There is so much to love here. First, the pumpkin flavor is outstanding. And it should be since there is actual pumpkin puree in the ingredients! Second, the smell. Just you wait. Fall has just taken over your entire house. Third, the ease. I love how little time and effort this homemade pumpkin coffee creamer takes. In 15 minutes, you’ll have the perfect blend of fall flavors and spices for your morning cup of joe. And finally, it’s inexpensive! Unbelievably cheaper than those expensive coffee shop drinks.
Nothing artificial. Great flavor. Easy. Inexpensive. Pure simple goodness.
Pour into your coffee and add whipped cream because WHY NOT.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥ I honestly can’t wait for you to try this pumpkin creamer.
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Make homemade pumpkin spice coffee creamer in less than 15 minutes! It has incredible flavor thanks to real pumpkin puree.
Ingredients
- 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk*
- 2 Tablespoons (30g) pumpkin puree
- 2 Tablespoons (30ml) pure maple syrup
- 1/2 – 1 teaspoon pumpkin pie spice*
- 1 – 2 cinnamon sticks
Instructions
- In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee. Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.
- Store leftovers in refrigerator for up to 1 week. Shake well before using.
Notes
- Dairy Free Creamer: Try using coconut, cashew, or almond milk.
- Pumpkin Pie Spice: I like a lot of spice, so I add close to 1 teaspoon pumpkin pie spice. Taste and add however much you like. You can make your own 1/2 teaspoon of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
- Special Tools: Saucepan | Whisk | Libby’s Pure Pumpkin | Pumpkin Pie Spice | Glass Mugs
Keywords: homemade pumpkin coffee creamer, pumpkin spice coffee creamer
In a pumpkin state of mind? Try these!
- Pumpkin chocolate chip bread
- Whole wheat mini pumpkin muffins
- Pumpkin chocolate chip cookies
- Skinny pumpkin frappuccino
I also had the issue where it came out SUPER thick, like, it comes out of the container slow it’s so thick. Not sure why this happened?
Was it the syrup that you used? I just made this today and mine came out decently. There was just a layer on the top that became thicker.
How long will this keep? A week? 2 weeks? Thank you!
You can store leftovers in refrigerator for up to 1 week. Just shake well before using 🙂
I’m on a Keto diet and can’t have the maple syrup. How do you think it will be without the maple? I usually drink my coffee black, so I’m used to no sugar.
Thanks
Hi Margaret, you can leave it out though you will lose a little maple flavor. Maybe add some maple extract if you’re allowed to eat that?
Thanks Sally
Are there any modifications if I use fresh (frozen) pumpkin puree, rather than canned? Thanks.
No modification necessary, just a simple swap.
Do I have to use cinnamon sticks or can I use just plain old powdered cinnamon?
A couple pinches of ground cinnamon work in place of the cinnamon sticks.
Why does it only last a week?
The fresh ingredients. 🙂 There are no preservatives to extend the shelf life. You could probably use this pumpkin coffee creamer for up to 2 weeks, but for best taste I only recommend 1.
Dear Sally, I’m unable to eat maple syrup, I’ve had severe pancreatitis that almost killed me with major organ stoppage, so I look for sugar substitutes, not artificial sugar, which is basically poison to people, there are many more bad things in sugar substitute than sugar, I have tried date sugar which is lower in sugars, but maybe not enough. Thank you..
Date sugar or coconut sugar work, but they may leave a grainy texture until used in hot coffee. Honey would be great too.
Is there any reason that this recipe can’t be placed in the freezer?
I have done this with Coffee mate Pumpkin Spice it doesn’t
actually freeze but when stirred into my coffee, it turned out fine.
I always use it before I would need to freeze it so I haven’t actually tried, but I don’t see why you couldn’t! I would thaw in the refrigerator one day before you wish to use it.