Pumpkin Spice Creamer

I’m the first to admit that I’m one of those people who scoops up all the pumpkin-flavored goodies at this time of year. From bagels and pasta sauces to soups and muffins, nothing is off limits. My favorite, however, is a warm mug of coffee and pumpkin spice creamer with my breakfast each morning. There’s just nothing cozier than the aroma of cinnamon, nutmeg and ginger in every sip.

So, in an effort to save myself a few trips to the coffee shop this season, I decided to make my own pumpkin spice creamer at home. This rich, indulgent treat takes my morning brew to the next level!

Ingredients for Pumpkin Spice Creamer

• Heavy whipping cream: Heavy whipping cream makes our pumpkin creamer thick and indulgent. For a lighter creamer, substitute half-and-half for the heavy cream.
• Canned pumpkin: Make sure that you’re using 100% pure pumpkin puree—not “pumpkin pie filling,” which is sold in a similar can. You can typically find it in the baking aisle of your grocery store (near the other pie fillings).
• Maple syrup: Our pumpkin spice creamer recipe is naturally sweetened with maple syrup. Be sure you’re buying real maple syrup from the store, not imitation maple syrup that’s actually just dark corn syrup, artificial flavor extract and preservatives.
• Spices: A lot of the great autumnal flavor in this creamer comes from a mixture of fall spices: cinnamon, nutmeg and pumpkin pie spice. Pumpkin spice is a blend made of cinnamon, ginger, nutmeg and allspice. If you don’t have any pumpkin spice on hand, you can use additional cinnamon and nutmeg in your creamer instead. Season it with a pinch of ginger and allspice for that ideal seasonal touch.
• Vanilla extract: Floral, delicate vanilla extract adds that last bit of aroma and sweetness that seemingly ties all the flavors together. You can use vanilla beans or vanilla bean paste in place of the extract if desired.

Directions

Step 1: Whisk the ingredients

In a small saucepan, combine all the ingredients over medium heat: the heavy whipping cream, canned pumpkin, maple syrup, cinnamon, nutmeg, pumpkin pie spice and vanilla extract. Heat the mixture just until it comes to a boil, then reduce the heat to a simmer.

Step 2: Simmer the creamer

Cook the mixture until the flavors have melded, one to two minutes.

Editor’s Tip: The pumpkin and maple syrup should be blended smoothly into the the cream, and the mixture should be infused with the warm spices.

Step 3: Cool and serve

Remove the creamer from the heat and use it immediately, or allow it to cool to room temperature and store it for later.

Recipe Variations

• Make it sweeter: If you like a really sweet mug of coffee, I recommend increasing the amount of maple syrup called for in the recipe, or simply adding extra sugar to your mug as desired.
• Create a cafe-worthy drink: For a warm beverage that tastes like it came straight from the coffee shop, add whipped cream and a dash of cinnamon to the top of your mug.
• Go dairy-free: Yes, it’s possible to make this pumpkin spice cream dairy-free. Simply swap the heavy whipping cream for other nondairy milk alternatives like oat, almond, cashew or coconut milk. Coconut milk has the highest fat content and will make the creamer very thick. The others are a bit thinner—more like skim milk.

How to Store Pumpkin Spice Creamer

Allow the pumpkin spice creamer to cool to room temperature, then transfer it to an airtight bottle or mason jar. Creams can absorb surrounding smells, so it’s very important to keep the creamer tightly sealed. Store it in the refrigerator.

How long does homemade pumpkin spice creamer last?

Homemade pumpkin spice creamer will last up to one week in the fridge. Give it a good shake before each use!

Pumpkin Spice Creamer Tips

How can you use pumpkin spice creamer?

For a special weekend treat, pair homemade pumpkin creamer with a warm mug of coffee and a stack of fluffy pumpkin pancakes. Having afternoon tea with your friends? A dash of pumpkin spice creamer is a festive addition to your hot beverages—along with a slice of moist pumpkin bread.

And finally, if you’re hosting a holiday dinner and you need that perfect finishing touch, a cup of pumpkin spice decaf will pair beautifully with any of these decadent fall desserts.

What do you do with the leftover pumpkin puree?

Since you won’t need an entire can of pumpkin puree for this recipe, try experimenting with the leftovers in different pumpkin recipes. For savory uses, whip up a batch of our pumpkin chili or pumpkin alla vodka. If you’d rather make a sweet pumpkin dessert, these dark chocolate pumpkin truffles or pumpkin cheesecake bars are easy and impressive. Or whip up a pumpkin breakfast treat to serve with mugs of coffee and pumpkin spice creamer, like pumpkin cream cheese muffins, a big batch of pumpkin overnight oats or pumpkin pie spice-glazed pumpkin scones.

Can you use homemade pumpkin puree instead of canned pumpkin puree?

Yes, you can use homemade pumpkin puree instead of canned pumpkin puree, but be cautious. Homemade pumpkin puree can sometimes be a bit more watery than canned, which will thin out the pumpkin spice creamer. Assess whether the homemade pumpkin puree is too watery, and if so, cook it down a bit in a saucepan until it’s very thick and the consistency of puree.