Homemade Pumpkin Spice Creamer wraps up all of the best flavors of fall in an easy-to-make creamer for your favorite cup of coffee or tea!
It’s almost September and that means … pumpkin everything is almost here. In fact… I just noticed a few days ago that Dunkin Donuts already has their “pumpkin” flavors out and in full force.
It’s crazy, honestly – it certainly doesn’t feel like fall – not here in the Southwest, anyways! The temps are still scorchers – over 110 and no end in sight.
However… we can still dream about fall flavors and everything pumpkin – am I right?
I give you permission to do the same – right on down to this Pumpkin Spice Coffee Creamer. Yum and yum – it’s super easy to throw together and makes a whopping 24 oz (for 24 servings, unless you like a double helping in your favorite cup of coffee!)
Pumpkin Spice Coffee Creamer
This creamer comes together SO quickly and easily with just a few basic ingredients:
- heavy cream
- milk (your favorite dairy or non-dairy alternative)
- sweetened condensed milk (follow this recipe here to make your own!)
- pumpkin puree
- pumpkin pie spice
- vanilla extract
In just minutes, you can have 24 oz of this celebratory pumpkin creamer, which keeps for 4-7 days when properly refrigerated.
Use in your favorite hot, or cold coffee recipe.
Check out these other fun ways to get in the fall spirit:
- Cake Mix Pumpkin Bars
- Pumpkin Cornbread Muffins
- Pineapple Pumpkin Bread
- Pumpkin Spice Candied Walnuts
- Pumpkin Gingerbread
- Pumpkin Spice Latte
- Homemade Pumpkin Granola
- Gluten-Free Pumpkin Chocolate Chip Cookies
- Gluten-Free Pumpkin Donuts
- Instant Pot Pumpkin Puree (SO EASY!)
- Pumpkin Breakfast Pops
If you try this recipe and love it, make sure to rate the recipe to let me know how it turned out!
Pumpkin Spice Creamer
- 1 C heavy whipping cream
- 1 C sweetened condensed milk
- 1/2 C milk of your choice
- 3 Tbsp pumpkin puree
- 1 Tbsp pumpkin pie spice
- 1 tsp vanilla extract
- In a medium size pot, add the heavy whipping cream, condensed milk, milk, and vanilla extract. Make sure to whisk very well until the condensed milk has been mixed in fully.
- Add the pumpkin puree and pumpkin pie spice and whisk again until well combined.
- Put the pot on the stove and bring to medium heat. Let is get hot, but do not let it cook. Let it get hot on the stove for about 4-6 minutes. Then remove from the heat and let it fully cool down.
- You can keep this in the fridge for 4-7 days. Mix with hot or cold coffee.