Homemade Pumpkin Spice Creamer is easy to make with no artificial ingredients and is perfect for fall. Add to your morning coffee, lattes or frappuccino for a sugar free delight!
‘Tis the season for all things pumpkin spice and I’m loving it!
Our stores don’t carry pumpkin spice coffee creamer year round so it’s a real treat to be able to enjoy it in my morning coffee. 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 even really 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 Spice Latte.
To make this sugar free creamer, you’ll need these ingredients.
- Half and half – You can use any combination fo heavy cream, half and half and whole milk for this recipe. I like the consistency from 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 – Feel free to 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
1. 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.
2. Let boil 3 to 5 minutes or until heated through and steaming, while continuously stirring. Remove from heat and let cool to room temperature.
3. Serve at room temperature or cold.
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
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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. Make sure to give it a stir before using it again.
You can also freeze this creamer in small ice cube trays and have a perfect single serving creamer to cool off a hot drink.
What Can I Use Pumpkin Creamer For?
Traditionally, creamers are use 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 the chilly autumn weather. Bring on the cold (but not the snow – haha!).
Why You’ll Want to Make Your Own Homemade Creamer
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 what ingredients are in it.
In my home in the fall months, it’s an unwritten rule to always have pumpkin and milk in the house. It’s a nice little treat to serve any 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. Because 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 1/2 cups of pumpkin creamer.
This is an easy recipe to play around with until you get it 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 try 2% milk as well to make it less creamy.
- You can also completely omit the 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. If you don’t mind sugar, you can use granulated white sugar or brown sugar. Adjust the amount to reach your desired sweetness.
What is in Pumpkin Pie Spice?
I actually make my own pumpkin pie spice. It’s super easy. It consists of these spices:
Get the measurements to make homemade pumpkin spice.
- Pumpkin Pie Dip
- Pumpkin Bread Pudding
- Pumpkin Ribbon Bread
- Pumpkin Breakfast Cookies
- Pumpkin Dump Cake
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 cup half and half
- 1 cup whole milk
- 1/4 cup pumpkin puree
- 3 tablespoons honey
- 2 teaspoons pumpkin pie spice
- 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.
Makes about 2 1/2 cups.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 13mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 1g