Homemade Pumpkin Coffee Creamer

Homemade Pumpkin Coffee Creamer

  • 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk*
  • 2 Tablespoons (30g) pumpkin puree
  • 2 Tablespoons (30ml) pure maple syrup
  • 1/2 – 1 teaspoon pumpkin pie spice**
  • 1 – 2 cinnamon sticks


  1. In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice.
  2. Add cinnamon sticks.
  3. Increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute.
  4. Remove from heat and let creamer cool in pan 5 minutes before using in your coffee.
  5. Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.
  6. Store leftovers in refrigerator for up to 1 week. Shake well before using.

Additional Notes:

  1. *For a dairy-free version, try coconut, cashew, or almond milk.
  2. **I like a lot of spice, so I add close to 1 teaspoon pumpkin pie spice. Taste and add however much you like. You can make your own 1/2 teaspoon of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.

Prep Time:  15 minutes

Yields:  1 – 3/4 cups

From:  http://sallysbakingaddiction.com/2015/09/14/homemade-pumpkin-coffee-creamer/

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