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: 93 kcal
Author: Dini @ The Flavor Bender
Makes 2 1/4 cups


  • 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


  1. Place all the ingredients in a saucepan. Whisk to combine.
  2. 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.

  3. 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.

  4. 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.

  5. 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

Substitutes for maple syrup