Homemade Pumpkin Coffee Creamer
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.3 out of 5 stars
(26)
Ingredients
1 and 3/4 cups
- 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk*
- 2 heaping Tablespoons (about 35g) pumpkin puree
- 2 Tablespoons (30ml) pure maple syrup (or more, if you prefer sweeter creamer)
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- 2 cinnamon sticks
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Preparation
Chef’s notes
Special Tools (affiliate links):
Saucepan | Whisk
Dairy-Free Creamer:
Try using coconut, cashew, oat, or almond milk. The creamer won’t be as thick.
Pumpkin Pie Spice:
I add 1 and 1/2 teaspoons of spice, so you can really taste it. Feel free to start with less, and then add more to taste. You can buy pumpkin pie spice from the store or use homemade pumpkin pie spice. If you don’t have either and wish to use the individual spices in this recipe, use 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 ground nutmeg, and 1/8 teaspoon ground cloves.