Enjoy a warm, cozy, delicious cup of pumpkin spice latte every day with this simple, homemade Pumpkin Spice Coffee Creamer!
Made with just five, all natural ingredients (no pumpkin flavoring), this creamer is refined sugar free, and creamy with plenty of pumpkin flavor and a dash of cinnamon.
I’ve come to notice that there’s very little middle ground with pumpkin spice latte. You either hate it or love it! Personally, I love starting my day with a warm, cozy cup of delicious pumpkin spice latte, especially during Fall.
BUT, I’m not going to shell out $3 bucks every day to satisfy my “PSL tooth”, so what do I do? I make my own, of course. With this Pumpkin Spice Coffee Creamer, I can have homemade pumpkin spice coffee any day, every day.
This pumpkin spice creamer is made with all natural ingredients, and it’s refined sugar free. Plus, it’s so simple to prepare. You can adjust the amount of ingredients to your liking too. For me, the biggest issue with store-bought pumpkin spice coffee creamers is that I don’t often get enough of the pumpkin flavor. I prefer a pumpkin spice latte that actually tastes of pumpkin flavor, so with this homemade pumpkin spice creamer, I made sure there was that extra bit of pumpkin flavor, spice and creaminess.
Making this pumpkin spice coffee creamer couldn’t be easier. You’ll only need these 5 ingredients,
- Half and half
- Pumpkin puree
- Pumpkin spice
- Maple syrup
- Extra cinnamon
These ingredients are heated gently, just enough to allow the milk be infused with the spices. Once the spices are infused, the creamer is strained. That’s it.
You can strain the pumpkin spice through a fine sieve or a nut milk bag. If you use a fine sieve, your pumpkin spice creamer will still have some of the spices floating in the creamer. If you use a nut milk bag, the result will be a smoother pumpkin spice coffee creamer, with very little of the spices left behind in the creamer. The creamer passes through a fine sieve more readily compared to a nut milk bag, which will take longer (and may require a little squeezing). Either way is fine, and really depends on whether you prefer a smoother pumpkin spice coffee creamer or one with the spices suspended in the creamer; and also how much time you want to spend on straining the creamer.
Substitutes for ingredients in this pumpkin spice coffee creamer
If you don’t have access to half and half (if you live outside the US), then you can easily sub it with 1/2 whipping cream and 1/2 milk. I have made it both ways, and it’s hard for me to choose which one I like more.
If you don’t have maple syrup, you can use brown sugar (light or dark) instead. You may need to use a little extra to get the same level of sweetness. You can also use an equal amount of honey, but I personally prefer maple syrup or brown sugar over honey for this pumpkin spice coffee creamer.
If you prefer a VEGAN pumpkin spice coffee creamer, you can swap out the half and half for coconut milk instead.
This really is a great substitute for store-bought pumpkin spice creamers. It uses natural ingredients, and has plenty of pumpkin flavor, with a little extra cinnamon thrown in. Honestly, I could just drink this creamer straight from the bottle – it tastes like pumpkin spice milk shake! 😉
Autumn just won’t be the same for me without a cozy cup of pumpkin spice latte, made with this easy homemade pumpkin spice coffee creamer, and topped with whipped cream and an extra dash of cinnamon. That’s just pure morning bliss.
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Love pumpkin flavored dessert? Me too! Then you’ll love this Best No Crust Pumpkin Pie to celebrate Fall in all its pumpkin glory!
Love flavored, homemade coffee creamers? Then how about this yummy Toasted Marshmallow Coffee Creamer?
OR this Churro Coffee Creamer (Dulce de leche Cinnamon Coffee Creamer)?
Ingredients
- 2 cups of half and half see notes for substitutes
- 1/2 cup canned pumpkin puree
- 1/2 cup maple syrup more if you like it sweeter (see notes for substitutes)
- 1 1/2 tsp pumpkin spice
- 1/2 tsp cinnamon
- Pinch of salt optional, but recommended
Instructions
- Place all the ingredients in a saucepan. Whisk to combine.
Heat gently (on low or mid-low heat), until the milk starts to steam (do not let it simmer), while stirring regularly to prevent the milk from scorching.
Remove the saucepan from the heat and let the spices infuse into the milk, for at least 15 - 20 minutes, or until it's cooled down.
Strain the pumpkin spice coffee creamer through a nut milk bag or a fine sieve. If you're using a nut milk bag (this is what I used here), you may need to squeeze the bag gently to help push the creamer through. I used tongs to squeeze the nut milk bag. Discard the leftover solids in the nut milk bag/sieve.
- Pour the strained pumpkin spice coffee creamer into bottles and store in the fridge for up to 1 week.
Recipe Notes
Substitutes for half and half
- Use 1 cup whipping cream and 1 cup milk
- Use 2 cups of coconut milk (not fat free) for a vegan substitute
Substitutes for maple syrup
- 1/2 cup honey
- 3/4 cup brown sugar
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