Pumpkin Spice Coffee Creamer
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Pumpkin spice coffee creamer is rich and flavourful, it’s the taste of fall in your cup. But don’t let that stop you from enjoying it year round!
One of the most surprising things to happen this year, out of many… it is 2020 afterall, is that my guy started drinking coffee. After 40 years as a devout anti coffee drinker, he changed his ways.
I’ll tell you that after 15 years of being together, this is a weird development!
I’m a coffee and cream kind of gal. Kevy is a sweetened creamer kind of guy, so this one’s for him!
This pumpkin spice creamer recipe is dedicated to my new coffee addict.
Jump to:
Tips + Tricks
No. 1 –> Do NOT use pumpkin pie filling. You must use pumpkin puree. No one wants a clumpy custard in their coffee!
No. 2 –> If you don’t have half and half cream on hand, you can substitute it for milk, but just remember that milk fat = mouthfeel. A rich coffee cream relies on that milk-fat content to give your coffee that delicious silky sensation. I prefer this recipe when made with coffee cream.
Ingredients
- half and half cream
- sweetened condensed milk
- pumpkin puree
- pumpkin pie spice
- vanilla extract (or make your own vanilla extract!)
How to make
- In a medium saucepan, bring the cream and sweetened condensed milk to a simmer.
- Whisk in the pumpkin, pumpkin pie spice, and vanilla into the milk until fully combined.
- Simmer the pumpkin spiced creamer over medium-low heat for 2-3 minutes – it will froth up a bit, so just keep a watchful eye on it. The sugar in the sweetened condensed milk may want to stick to the bottom a bit, so just give it a whisk regularly.
- Remove the creamer from the heat and allow it to cool before pouring through a fine-mesh sieve. I like to use my whisk to scrape the edges of the sieve while it’s going through, it helps to move the chunks and sieve faster!
- Transfer your cream to an airtight container.
- Keep the pumpkin spice coffee cream in the fridge for up to 7 days.
To serve:
- Add desired amount of creamer to your coffee cup, top off with fresh hot coffee.
- Optionally, add a dollop of whipped cream and sprinkle generously with more pumpkin pie spice.
Need more pumpkin?
Try these yummy pumpkin recipes:
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📖 Printable Recipe
Pumpkin Spice Coffee Creamer
Ingredients
- 1 cup half and half cream
- 1 can sweetened condensed milk
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract optional
Instructions
To Make:
- Combine 1 cup half and half cream and s1 can sweetened condensed milk in a medium saucepan over medium-low heat. Heat until just barely simmering.
- Whisk in ½ cup pumpkin puree, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract if using.
- Bring the pumpkin creamer to a simmer. Simmer, whisking often, for 2-3 minutes.
- Remove the saucepan from the heat, and set aside to cool for a few minutes before straining through a fine-mesh sieve into an airtight storage container.
To serve:
- Add the desired amount of creamer to your coffee cup, top off with fresh hot coffee.
- Optionally, add a dollop of whipped cream and sprinkle generously with more pumpkin pie spice.
Notes
Storage:
This homemade pumpkin spice coffee creamer keeps well in the fridge for up to 7 days.Recommended Equipment + Ingredients
Nutrition
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