Sometimes, it feels like we wait all year long for those few short months of tasty pumpkin bliss! Make the most of the season with this decadent Homemade Pumpkin Spice Creamer; it’s the perfect way to mix a little pumpkin into all your drinks this fall!
Autumn is the time of year when you want to cozy up inside to spend a little time in the kitchen, and what better way than with this amazing Homemade Pumpkin Spice Creamer!? It’s the perfect easy recipe to introduce a little fall flavor to the coffee you sip while having fall fun in the kitchen or outdoors!
Plus, not only does scratch-made Pumpkin Spice Creamer taste better than store-bought, but it gives you that awesome homemade pride. Put on your apron and your favorite fall playlist, and get ready for this easy, creamy, and totally Pumpkin Spice Creamer recipe!
Ingredients you need
Condensed Milk or Whole Milk and Sugar – Sometimes there’s more than one road to deliciousness, and this recipe shows it! It includes two ways to make Pumpkin Spice Creamer, one long and one short, so no matter how much time you have, you can whip up this luscious creamer.
If you are in a hurry to get your caffeine fix, grab condensed milk and make the quick rendition of this recipe. If you have more time, reach for milk and granulated sugar to make the longer version of this creamer.
For the extended version, you will reduce the milk and sugar until it is nice and thick, but in the fast version, the condensed milk has the right texture and sweetness.
Both versions are creamy and delicious, but the milk and sugar version allows the spices to steep for much longer. This makes for a more intense pumpkin spice flavor.
Pumpkin Puree – Pumpkin puree is the secret to this creamy, fresh, and squash-infused flavor. The secret about this tasty ingredient is that pumpkin puree can be found in cans all year round. That means you do not have to wait for fall to make this delicious pumpkin creamer, but if you are all about homemade flavor, feel free to use homemade pumpkin puree in this recipe.
In addition to being delicious, pumpkin puree contains about a tenth of your daily fiber in every serving. Making this ingredient a great addition to your diet for digestion.
Heavy Cream – Thick and luscious heavy cream is the base of any dairy creamer. It has the perfect high-fat content and thickness to make this decadent fall dairy treat totally irresistible. If you’re cutting back on dairy, you can opt to trade this ingredient for coconut heavy cream.
Cinnamon, Ginger, Nutmeg, Cloves, and Allspice – This recipe’s earthy, zesty, and warm mixture of spices makes for a very inviting flavor! Each of these spices brings welcoming notes of earthy, sweet, floral, and sharp notes that balance the sweet squash flavor of the pumpkin puree.
These ground spices make up a quick rendition of the pumpkin spice mix. If you have tried my recipe for a larger batch of pumpkin spice, that blend works perfectly here!
You can also opt to trade the individual spices for store-bought pumpkin spice. Another great way to infuse bold flavor, especially in the long-cooked version, trade the ground cinnamon and cloves for a whole stick and cloves. The herbs slowly step into the cream and add so much tasty flavor.
Salt – Just a dash of salt helps to balance the sweetness of the dairy, sugar, and pumpkin so you get a smooth and satisfying sip.
Homemade Pumpkin Spice Creamer Step-by-step
How To Make Homemade Pumpkin Spice Creamer From Scratch
This recipe includes two deliciously simple ways to make it, but many of the steps are actually similar. Here is a quick rundown of both methods:
- Mix – Whisk together the spices.
- Heat the dairy. Grab a small saucepan and heat up your chosen dairy and add the salt. See the recipe for full details on how to heat based on the dairy you choose.
- Stir in the Spices – Each version calls for this step at a different time, so be careful to double-check your method.
- Add the Pumpkin Puree and Heavy Cream.
- Simmer – Allow the mixture to simmer as directed in the recipe.
- Strain – This gets rid of any clumps or excess spices.
- Cool – Once cooled, you can cover the creamer and chill it.
- Enjoy – Use this creamer in hot or cold coffees, teas, cocoas, and more!
Barista Tip
Condensed milk is an awesome way to speed up the recipe. Since it is made from reduced milk and sugar, it can replace all the work of reducing the dairy; however, the long version offers an even more intense flavor since the spices infuse the coffee creamer for almost three times the time.
Storing Homemade Pumpkin Creamer
Once you’ve crafted your beautiful coffee creamer you will not want to waste a single drop! Make the most of this delicious drink enhancer by saving any extra in an airtight container or pitcher. This creamer will keep in the fridge for up to 3 days.
Products
- Pot and Mixing Tools – You need a medium pot and mixing tools like a rubber spatula and whisk to make this yummy pumpkin spice coffee creamer.
- Container or Pitcher – A glass container or pitcher with a lid is the perfect place to store finished coffee creamer.
Frequently Asked Questions About Pumpkin Coffee Creamer
No! Both methods use very similar steps and ingredients, it all comes down to how much time you have on hand. If you have a little while to spend in the kitchen then the longer cooking method is a great choice because the spices will steep longer; however, if you want your creamer ready in a hurry, the shorter cooking method delivers a bold pumpkin spice flavor you will really love!
No way! You can use this luscious creamer in any drink you want! From the basics, like homemade pumpkin cream cold brew or creamy pumpkin spice black tea, to the totally wild, like a pumpkin mocha milkshake or a pumpkin spice Matcha, this creamer can add a little something special to your drink menu!
One great thing about this recipe is that you don’t have to use it all right away. Pour any extra cooled creamer into an airtight container and store it for up to 3 days.
Top Tip
Please reach for a real pumpkin puree not pumpkin pie filling, when buying. The pumpkin pie filling is already s spiced and sweetened, which could lead to an unpleasant taste.
More Recipes and Tips You Might Enjoy:
- Homemade Pumpkin Spice
- Pumpkin Flavored Whipped Cream
- Pumpkin Spice Latte
- Salted Caramel Coffee Creamer
- Honey Lavender Oat Milk Latte
- Honey Latte
- Iced Honey Latte
- Iced Lavender Latte
- Why does Oat Milk Separate in Coffee?
- Can you put Hot Coffee in Glass?
- How much Syrup to put into Coffee?
- How to make Homemade Creamer?
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Homemade Pumpkin Spice Coffee Creamer
Equipment
- Small bowl
- Whisk
- Medium pot
- Fine meshed sieve
- Glass container
Ingredients
- 1 ½ cups Sweetened condensed milk
- 1 ¾ cups *Whole milk for the long version, instead of the sweetened condensed milk
- ½ cup *Sugar for the long version, instead of the sweetened condensed milk
- 1 ½ cups Pumpkin Puree
- 1 ¼ cups Heavy cream
- ¼ tsp Ground cinnamon or 1 Cinnamon Stick
- ¼ tsp Ground ginger
- ¼ tsp Ground nutmeg
- ¼ tsp Ground cloves or 4-5 pieces
- ¼ tsp Ground allspice
- You can replace the spices with 1 tsp store-bought pumpkin spice mix.
- ¼ tsp Salt
Instructions
Instructions – short version
- If you use separate spices (¼ tsp Ground ginger, ¼ tsp Ground nutmeg, ¼ tsp Ground cloves, ¼ tsp Ground cinnamon, and ¼ tsp Ground allspice), mix them in a small bowl together to create pumpkin spice, and have them ready for use.¼ tsp Ground cinnamon, ¼ tsp Ground ginger, ¼ tsp Ground nutmeg, ¼ tsp Ground cloves, ¼ tsp Ground allspice
- In a small pot, pour in 1 ½ cups Sweetened condensed milk and ¼ tsp Salt, and bring it to a low simmer.1 ½ cups Sweetened condensed milk
- Add 1 ¼ cups Heavy cream, 1 ½ cups Pumpkin Puree, and spice mix, then bring everything together to a simmer again on low heat while constantly whisking for 5-10 minutes.1 ½ cups Pumpkin Puree, 1 ¼ cups Heavy cream
- After the final simmer, strain the liquid into a glass container or glass bottle and leave it to cool down completely.
- After it is cooled down to room temperature, seal it or cover it with a cling film and keep it in the fridge.
Instructions – extended version
- If you use separate spices (¼ tsp Ground ginger, ¼ tsp Ground nutmeg, ¼ tsp Ground cloves, and ¼ tsp Ground allspice), mix them in a small bowl together to create pumpkin spice, and have them ready for use.¼ tsp Ground ginger, ¼ tsp Ground nutmeg, ¼ tsp Ground cloves, ¼ tsp Ground allspice
- In a small pot, pour in 1 ¾ cups *Whole milk, ½ cup *Sugar, and ¼ tsp Saltdd the cinnamon stick, and reduce the liquid to 1⁄2 of the starting volume on low heat, mixing and scraping the sides occasionally of the pan using a silicone spatula. (Total weight after reduction should be about 300-350 g/ml). This process will take about 30 minutes in total.1 ¾ cups *Whole milk, ½ cup *Sugar, ¼ tsp Salt
- Once we get the milk reduction/condensed milk, we can add the heavy cream pumpkin puree, and spice mix, then bring everything together to a simmer again on low heat while constantly whisking this time for another 5-10 minutes.
- After the final simmer, we can strain the liquid into a glass container or glass bottle and leave it to cool down completely. After it is cooled down to room temperature we can seal it or cover it with a cling film and keep it in the fridge.
Notes
Nutrition
Food Safety
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food and beverages unattended
- Always have good ventilation when using a gas stove
