Pumpkin Coffee Creamer
Rich, cozy, and perfectly spiced, this homemade pumpkin coffee creamer is a fall favorite. Made with real pumpkin purée, warm spices, and a touch of maple, it transforms any cup of coffee into a café-style pumpkin latte.
Ingredients
- 1 cup whole milk (or half-and-half for creamier texture)
- 1 cup heavy cream
- 1/3 cup pumpkin purée (not pie filling)
- 1/4 cup maple syrup (or honey, to taste)
- 1 tsp vanilla extract (or vanilla bean paste)
- 1-2 tsp pumpkin pie spice
- pinch of kosher salt
Instructions
- In a small saucepan over medium low heat, whisk milk, cream, pumpkin purée, maple syrup, pumpkin spice, and salt.Warm gently, whisking, until smooth and steaming, about 3 to 5 minutes. Do not boil.Remove from heat and stir in vanilla.Optional silky finish: strain through a fine mesh sieve.Cool, then transfer to a jar or bottle. Refrigerate up to 1 week. Shake before using.
Storage Tips
- Keep your creamer in a sealed jar or bottle in the refrigerator. It will last up to 1 week. Shake before using, since natural pumpkin tends to settle.
How to Use
- Stir 2–4 tablespoons into hot or iced coffee.Froth for a pumpkin latte vibe.Try it in chai tea, hot cocoa, or even over oatmeal for a seasonal twist.
Tried this recipe?Let us know how it was!