Pumpkin Spice Coffee Creamer - Homemade Pumpkin spice creamer with plenty of pumpkin flavor and spice. Refined sugar free and perfect to add to your morning coffee. 

Pumpkin Spice Coffee Creamer

Course: Beverages, Breakfast, Coffee
Cuisine: American
Keyword: Coffee Creamers, Pumpkin
Prep Time: 10 minutes
Cook Time: 10 minutes
Cool down time: 30 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 93kcal
Author: Dini @ The Flavor Bender
Makes 2 1/4 cups
Print Recipe


  • 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


  • 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.


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


Calories: 93kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 18mg | Potassium: 103mg | Sugar: 8g | Vitamin A: 1730IU | Vitamin C: 0.8mg | Calcium: 62mg | Iron: 0.2mg