Homemade Pumpkin Spice Creamer is made with real pumpkin puree and warm spices for all-natural Pumpkin Spice Lattes at home!
'Tis the season for PSL! As much as I'm a pumpkin lover, the truth is that when it comes to Pumpkin Spice Lattes from Starbucks, I can take 'em or leave 'em. However, with the advent of another fall, it occurred to me that perhaps I've been missing out all this time. So I decided to devise my own version of Pumpkin Spice Creamer at home and figure out if all the hype is actually justified.
It turns out that I have been missing out, because creamy pumpkin spice coffee is pretty darn yummy! At least it is when it's made from scratch with real, natural ingredients. And that's what makes this Pumpkin Spice Creamer so good...it only contains ingredients that you can actually pronounce.
Milk. Cream. Maple syrup. Pumpkin puree. Vanilla. Cinnamon, nutmeg, allspice, and cloves.
Yep, I could pretty much drink it on its own like a milkshake.
How to Make It
If you've ever tried my other all-natural coffee creamers, this pumpkin spice version is just as easy to make:
- Simply whisk the ingredients together in a pot until bubbly.
- Remove from the heat.
- After cooling, transfer to a jar and store in the refrigerator for effortless, homemade Pumpkin Spice Lattes all week long!
The main difference between this recipe and my other homemade coffee creamers is that this one turns out a bit thicker due to the pumpkin puree. That's why I recommend whisking the mixture vigorously and cooking it a little longer.
You can even strain the finished creamer through a fine mesh sieve into a jar for storage, if you like, but I don't think that step is really necessary. Your coffee will just seem creamier and more luxurious than ever thanks to this thick, rich creamer.
So forgo the Starbucks run, control exactly what goes into your cup o' joe, and enjoy autumn-inspired coffee fresh from your very own kitchen. Pumpkin Spice Creamer smells wonderful, tastes even better, and -- for those of us who live somewhere that fall doesn't particularly feel like fall -- it's the perfect way to get into the spirit of the season...you know, without needing to actually step outside and ruin the whole illusion. 😉
Helpful Tips, Tricks, & Equipment
- Feel free to adjust the milk-to-cream ratio if you prefer your creamer lighter or richer.
- Tweak the amount of maple syrup to your liking, depending on how sweet you like your coffee. I find that I use slightly more maple syrup in this recipe as compared to my other homemade coffee creamers to balance out the pumpkin. You can also increase the cinnamon or other spices.
- You may strain the creamer through a fine mesh sieve before using and/or storing, if you wish.
- Once the creamer is chilled, it will thicken and it may separate a bit. Shake well before adding to your coffee.
- One of my favorite ways to make coffee shop-quality drinks at home is by using an inexpensive milk frother.
More Homemade, All-Natural Coffee Creamers
- Caramel Brulée Coffee Creamer
- Chocolate Almond Coffee Creamer
- Vanilla Coffee Creamer
- Homemade Cinnamon Dolce Syrup
Pumpkin Spice Creamer
- 1 1/4 cup heavy cream
- 1 cup whole milk
- 1/3 cup pure maple syrup
- 1/4 cup pumpkin puree
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Pinch of ground cloves
- 1 teaspoon pure vanilla extract
- Whisk together the cream, milk, maple syrup, pumpkin puree, cinnamon, nutmeg, allspice, and cloves in a medium pot set over medium heat. Cook, stirring frequently, until just simmering.
- Remove the pot from the heat and blend in the vanilla. Allow to cool at room temperature for about 30 minutes before transferring to a jar or bottle and storing in the refrigerator for 7 to 10 days. Shake well before using.