This recipe for Easy Homemade Pumpkin Spice Coffee Creamer is your ticket to enjoying the coziest flavors of fall right in your morning coffee, without the coffee shop price tag. This simple, 5-minute recipe combines real pumpkin purée, warm autumn spices, and a touch of sweetness with a creamy base to create a rich, flavorful creamer that’s worlds better than any store-bought version.
Forget artificial flavors—this homemade version is the real deal. It’s incredibly easy to whisk together on the stovetop and will fill your kitchen with the most wonderful, comforting aroma. Get ready to transform your daily coffee into a delicious pumpkin spice latte!
Why You’ll Love This Recipe
- 5-Minute Recipe: An incredibly simple and fast recipe that’s ready in no time.
- Real Pumpkin Flavor: Made with real pumpkin purée and spices for an authentic, delicious taste.
- Cheaper Than the Coffee Shop: Enjoy your favorite seasonal drink at a fraction of the cost.
- Completely Customizable: Easily adjust the sweetness and spice level to your exact preference.
Ingredients
- 1 1/2 cups Half-and-Half (or whole milk)
- 1/2 cup 100% Pure Pumpkin Purée
- 1/4 cup Maple Syrup or Brown Sugar
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Vanilla Extract
- Pinch of Black Pepper (optional, enhances the spices)
Step-by-Step Instructions
- Combine Ingredients: In a small saucepan, whisk together the half-and-half, pumpkin purée, maple syrup, and pumpkin pie spice.
- Heat Gently: Place the saucepan over medium-low heat. Heat the mixture, whisking frequently, for about 5-7 minutes, until it is warmed through and well combined. Do not let it come to a boil.
- Finish and Strain: Remove the saucepan from the heat. Stir in the vanilla extract and a tiny pinch of black pepper (if using). For an extra-smooth creamer, pour the mixture through a fine-mesh sieve to remove any pumpkin solids. This step is optional.
- Cool and Store: Let the creamer cool completely. Pour it into an airtight glass jar or bottle and store it in the refrigerator.
Tips & Variations
- Pro Tip: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- Dairy-Free/Vegan Version: This recipe works wonderfully with non-dairy milks. For a rich and creamy result, use a combination of full-fat canned coconut milk and your favorite plant-based milk (like oat or almond).
- Sweetener Options: You can use honey, agave, or your favorite sugar substitute in place of the maple syrup or brown sugar. Adjust the amount to your desired sweetness.
- Make Your Own Spice Blend: If you don’t have pumpkin pie spice, you can make your own by combining 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and a pinch of cloves.
Frequently Asked Questions (FAQ)
- How long does homemade creamer last?
- Stored in an airtight container in the refrigerator, it will last for about 7-10 days, depending on the freshness of your half-and-half.
- Why is my creamer so thick?
- The pumpkin purée will naturally make the creamer thicker than a store-bought version. Simply shake it well before each use. If it’s too thick, you can thin it out with a little extra milk.
- Do I have to strain it?
- No, straining is optional. If you don’t mind a slightly thicker texture with some pumpkin pulp, you can skip this step. Straining just makes it extra smooth.
Serving Suggestions
- Simply add a splash (or two!) of this homemade pumpkin spice creamer to your hot or iced coffee for an instant fall treat. It’s also delicious in hot chocolate, chai tea lattes, or even drizzled over oatmeal.
Homemade Pumpkin Coffee Creamer
Make homemade pumpkin spice coffee creamer in less than 15 minutes! It has incredible flavor thanks to real pumpkin puree.
Equipment
- Small saucepan
- Whisk
- Fine-mesh sieve
- Sealable glass jar
Ingredients
- 1 1/2 cups (360ml) heavy cream, half-and-half, or whole milk
- 2 heaping tablespoons (35g) pumpkin puree
- 2 tablespoons (30ml) pure maple syrup (or more, to taste)
- 1 1/2 teaspoons pumpkin pie spice (store-bought or homemade)
- 2 cinnamon sticks
Instructions
- In a 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 a boil, whisking occasionally, for 1 minute.
- Remove from heat and let cool in the pan for 5 minutes. Pour through a fine-mesh sieve if the creamer looks separated.
- Use immediately in coffee or store (without cinnamon sticks) in a tightly sealed jar in the refrigerator for up to 1 week. Shake well before using.
Notes
Not overly sweet as written—add extra maple syrup or sugar to taste when serving. For a dairy-free option, substitute coconut, oat, almond, or cashew milk. Pumpkin pie spice can be replaced with a mix of cinnamon, ginger, allspice, nutmeg, and cloves.
