Pumpkin Spice Creamer
Homemade Pumpkin Spice Creamer is easy to make without artificial ingredients and is perfect for fall. Add it to your morning coffee, lattes, or frappuccino for a sugar-free delight!
‘Tis the season for all things pumpkin spice, and I love it!
Our stores don’t carry pumpkin spice coffee creamer year-round, so enjoying it in my morning coffee is a real treat. However, the creamers are usually on the pricier side (at least in the stores where I live), so I don’t like to buy them very often.
And you know? I don’t need to because I can make my own pumpkin creamer at home – with ingredients I can pronounce!
Creamy, smooth, and delicious pumpkin flavor. It’s so so good.
You’ll also enjoy this Pumpkin Pie Smoothie and Pumpkin Spice Latte.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
To make this sugar-free creamer, you’ll need these ingredients.
- Half and half: For this recipe, you can use any combination of heavy cream, half and half, and whole milk. I like the consistency of this recipe, but you might prefer something thinner or thicker.
- Whole milk: In Canada, we call this homogenized milk. It has 3.25% milk fat.
- Pumpkin purée: If you don’t want a strong pumpkin taste, you can remove the pumpkin puree and just use the pumpkin pie spice.
- Honey: You can use maple syrup or agave nectar as a natural sweetener. You could also add brown sugar, granulated white sugar, coconut sugar, or stevia.
- Pumpkin pie spice: Buy it pre-made in the spice aisle, or make your own pumpkin pie spice.
How to Make Pumpkin Spice Creamer
- Step One: Combine the half-and-half, whole milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium-high heat. Stir together and bring to a low boil.
- Step Two: Let boil for 3 to 5 minutes or until heated through and steaming, while continuously stirring. Remove from heat and let cool to room temperature.
- Step Three: Serve at room temperature or cold.
Storage Instructions
It’s very important to cool the Pumpkin Spice Creamer to room temperature before storing it.
You can store it in the fridge for 3 to 5 days. Stir it before using it again.
You can also freeze this creamer in small ice cube trays, making it a perfect single-serving creamer to cool off a hot drink.
What Can I Use It For?
Traditionally, creamers are used in coffees and teas to add creaminess and flavor. You can also add it to hot cocoa or even eggnog.
I love adding any type of pumpkin taste to my warm drinks, especially in chilly autumn weather. Bring on the cold (but not the snow—haha!).
Why Make Your Own
Yes, you could just buy it from the store – as long as it’s the right time of year and your store sells it. However, what I love about homemade creamer is that you know exactly its ingredients.
In the fall months, it’s an unwritten rule in my home to always have pumpkin and milk in the house. It’s a nice little treat to serve to friends or family who drop by for a visit.
Another thing I love is that I don’t have to run to the store in the morning to pick up creamer if I’m out. Who wants to leave the house without having their first cup of coffee? Take the 10 minutes and make this pumpkin creamer instead!
This recipe makes 2 ½ cups of pumpkin creamer.
Substitutions
This is an easy recipe to play around with until you get it to your perfect taste and consistency.
- For the half-and-half, you could substitute heavy cream (to make it richer and creamier) or whole milk (for a thinner consistency). You could also try 2% milk to make it less creamy.
- You can also decrease the amount of pumpkin puree to bring down the pumpkin-y taste a notch.
- To keep it sugar-free, use a natural sweetener like honey, maple syrup, or agave nectar. You can use granulated white sugar or brown sugar if you don’t mind sugar. Adjust the amount to reach your desired sweetness.
Pumpkin Recipes
- Pumpkin Pie Dip
- Pumpkin Bread Pudding
- Pumpkin Ribbon Bread
- Pumpkin Breakfast Cookies
- Pumpkin Dump Cake
Try my iced coffee.
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Pumpkin Spice Creamer Recipe
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Ingredients
- 1 cup half and half
- 1 cup whole milk
- ¼ cup pumpkin puree
- 3 tbsp honey
- 2 tsp pumpkin pie spice
Instructions
- Combine the half and half, whole milk, pumpkin puree, honey and pumpkin pie spice in a saucepan over medium high heat. Stir together and bring to a low boil.
- Let boil 3 to 5 minutes or until heated through and steaming, while continuously stirring. Remove from heat and let cool to room temperature.
- Serve at room temperature or cold.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I recommended leaving the honey out during the cooking process. Heating honey nullifies the health benefits. Blend it in when it’s lukewarm.
Can I ask why we need to cook it? Does it just change the flavor or is it necessary?
Yes, it gives it a better texture and taste. The spices and pumpkin need to blend together and the heat helps that.
What are you thoughts on using coconut sugar or swerve in place of the honey?
Yes, you could use either one!
Can you make this with soy milk?
Yes, you can use unsweetened soy milk in place of the milk and half and half.