If you’re here, it’s because you love all things pumpkin spice.
So first off, I want to say: WELCOME!
I am one of those gals who doesn’t care about being called basic when I head out to grab a pumpkin spice latte as soon as they are in season.
I look forward to the start of fall (or maybe even the end of August…) all year long, eagerly anticipating the day when this drink comes back on the menu. And as soon as PSL season is over, I’m already jonesing for it to start all over again.
I embrace it. I will throw on my leggings, a flannel, big sunglasses, and a giant oversized scarf just to reinforce that basic PSL image.
Hey, leggings are comfortable and I look darn good in flannel, so why fight a good thing, am I right?
Of course, there are those crisp autumn mornings when I really don’t want to leave the house to get that fall fix to start my day. I also tend to eventually start to feel like I should be a little better about not spending all my money on coffee when the holidays are just around the corner, you know?
That’s actually where this creamer recipe comes into play.
I love this recipe because it’s made with real ingredients. It includes real pumpkin puree, pure maple syrup, spices, vanilla, and the milk or cream of your choice.
I like to use a combination of milk and cream to make more of a half-and-half, but this recipe can also be adapted to use your favorite type of dairy, or a non-dairy option if you so choose.
There’s no refined sugar, no corn syrup, and no artificial flavors or food dye here. Instead, you know exactly what’s in your creamer. And you can use it to make all sorts of fall coffee concoctions to get your caffeine fix.
I have used this creamer so many times to make my own pumpkin spice lattes. But when I’m in a rush, I’ll pour it straight into black coffee as I run out the door.
You can also add it to frothed milk or whipped cream if you want. And you can even use it in hot tea, like spiced chai or English breakfast, a personal favorite of mine.
Just be sure to have a spiced scone or some other type of fall pastry ready to pair with your favorite beverage. It’s a great way to enjoy any fall morning, with the newspaper or whatever book you’re currently devouring.
The best part is that when PSL season is over, you can keep that fall flavor going for as long as you want. If you’re not as out and proud as I am with the fall basic-ness, nobody has to know!
I actually find that this creamer makes for an awesome gift for friends and family. You can easily bottle it up in resealable glass bottles or jars, and it’s something that everyone will love. Just be sure to keep it refrigerated.
Since this time of year is the time when people start to gather together in force, it also makes for a fantastic host or hostess gift. We all know how exhausting it can be to host a party, so giving them something homemade and delicious to perk up their morning the next day is a welcome gift, let me tell you.Print
Go all-natural with your favorite taste of fall – make an easy pumpkin flavored coffee creamer to start your day off right this season.
- 1 cup whole milk
- 1 cup heavy cream
- 4 tablespoons pureed pumpkin
- 4 tablespoons maple syrup
- 1 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- In a medium saucepan set over medium heat, whisk together milk, cream, pumpkin, and maple syrup.
- When steam begins to rise, after about 2-3 minutes, stir in pumpkin spice. Cook another 30 seconds, then remove from heat. Add vanilla extract and stir well.
- Let cool completely, then transfer to a glass jar and store in the refrigerator.
Recipe slightly adapted from Deliciously Organic.
You can strain the mixture through a mesh sieve before pouring into the jars to remove any flecks of spices, if you prefer.
For a dairy-free version: substitute 1 1/2 cups canned coconut milk in place of the milk and cream listed above.
- Category: Creamer
- Method: Stovetop
- Cuisine: Coffee
Keywords: pumpkin, pumpkin spice, coffee creamer
Cooking By the Numbers…
Step 1 – Measure Ingredients
Measure out all of the ingredients as listed on the ingredients list. This will make it easier to cook, so you won’t have to be fiddling with measuring cups and spoons when the milk is already heating on the stove.
If you prefer to make this recipe dairy-free, you can substitute 1 1/2 cups coconut milk in lieu of the milk and cream. Or, try your favorite dairy-free creamer.
Step 2 – Cook
Add milk, cream, puree, and maple syrup to a medium saucepan over medium heat. Stir to combine with a whisk, and continue to stir occasionally, for 2-3 minutes.
As soon as steam begins to rise from the pan, stir in the pumpkin spice. Let the mixture continue to cook for about 30 seconds. You don’t want it to boil, or for a skin to form on top. Do not let the milk scald, and turn down or remove from the heat for a moment if you have to.
Remove the pan from the heat, then stir in vanilla extract until combined.
Step 3 – Cool and Store
Let the mixture cool completely in the pan. Then pour it into a glass jar, screw the lid on top, and store it in the refrigerator for up to one week.
If you don’t want the flecks of spices to appear in your creamer, you can strain the cooled mixture through a fine mesh sieve before storing it in a glass jar or your choice of container.
Make Your Own Pumpkin Spice Blend
If you really want to go the extra mile with this pumpkin flavored coffee creamer, forget buying the spice mixture in the store.
Instead, make your own pumpkin spice at home. The combination of cinnamon, ginger, nutmeg, allspice, and cloves makes for a warming blend of flavor that brings the classic taste of your favorite autumn holiday pie to the party when combined with pure pumpkin puree.
For more pumpkin spice recipes to go alongside whatever drink you make with this creamer, give these a whirl:
What kind of coffee concoction will you make with this delicious creamer? Tell us in the comments below. Once you try out this recipe, be sure to come back and rate it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 9, 2011. Last updated: December 28, 2019 at 1:26 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.