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.