pumpkin spice creamer recipe
The Best pumpkin spice creamer recipe
I love how this creamer is so versatile. I’ll use it in coffee or tea, but I also love pouring it over yogurt or oatmeal for a little extra flavor. It’s great for baking, too—think pumpkin spice muffins or even a simple pumpkin pie filling. My family loves it so much that we keep a big batch in the fridge, and it never goes to waste. Plus, it’s a healthier twist on those store-bought syrups because it’s made with real ingredients—just pumpkin puree, spices, and a touch of honey or maple syrup. It’s not just tasty; it’s a way to enjoy the flavors of fall without all the unnecessary additives. Plus, it’s easy to customize—add a little extra cinnamon if you like, or swap out the spices for something different if you’re feeling adventurous. It’s that kind of recipe that feels like home.
Pumpkin Spice Creamer
A creamy, spiced pumpkin drink perfect for fall. This recipe combines warm spices with a velvety texture, ideal for coffee or hot chocolate.
🥘Ingredients
- 1 can (13.5 oz) pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup unsweetened almond milk
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp vanilla extract
- ½ cup granulated sugar
- 1 tsp pumpkin pie spice (optional)
👨🍳Directions
-
1
In a saucepan, combine pumpkin puree, heavy cream, milk, almond milk, and sugar. Bring to a gentle simmer over medium heat. -
2
Whisk in cinnamon, ginger, nutmeg, cloves, and vanilla extract until fully dissolved. -
3
Simmer for 10–15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool. -
4
For a smoother texture, blend the mixture until smooth (optional). Pour into a pitcher and refrigerate for at least 2 hours. -
5
Serve chilled or over ice, and enjoy in coffee, hot chocolate, or on its own!
🔧Equipment
- Mixing bowl
- Whisk
- Small saucepan
- Blender (optional)
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, reduce sugar to ¼ cup and use half-and-half instead of heavy cream.
- Add a dash of pumpkin pie spice for extra warmth.
- Store in an airtight container in the fridge for up to 5 days.
Watch Video Of How Pumpkin Spice Creamer Works
❓ Frequently Asked Questions About Pumpkin Spice Creamer
What is the best way to make a creamy pumpkin spice creamer for coffee or tea?
To make a creamy pumpkin spice creamer, blend ½ cup pumpkin puree, ¼ cup heavy cream (or coconut cream for dairy-free), 2 tbsp pumpkin pie spice, 2 tbsp maple syrup or honey, 1 tsp vanilla extract, and a pinch of salt in a blender until smooth. Strain through a fine-mesh sieve for extra creaminess, then refrigerate for at least 2 hours before using.
Can I use store-bought pumpkin pie spice instead of making my own?
Yes! Store-bought pumpkin pie spice works perfectly—just use 2 tbsp as directed in the recipe. Avoid overpowering flavors by keeping the amount consistent with the other sweetness sources (like maple syrup or honey).
How long does homemade pumpkin spice creamer last in the fridge?
Homemade pumpkin spice creamer typically lasts 5–7 days in an airtight container in the fridge. For longer storage, freeze portions in an ice cube tray (about 1–2 cubes per serving) for up to 3 months.
What’s the best way to adjust the sweetness if the creamer is too tart or too sweet?
For a tart taste, add 1–2 tbsp more maple syrup, honey, or brown sugar (or a splash of vanilla extract). For a sweeter creamer, reduce sweetener by 1–2 tbsp or mix in ½ tsp cinnamon to balance flavors naturally.
Can I make this creamer without dairy (vegan)?
Absolutely! Replace heavy cream with 1 cup full-fat coconut milk (canned, not carton) or ½ cup almond milk + ½ cup oat cream. Adjust sweetness slightly if needed, as coconut milk can be slightly bitter.
