Homemade Pumpkin Creamer

Made with real ingredients, this homemade pumpkin creamer comes together in minutes! You only need a handful of ingredients and you’ll love how warm and cozy this tastes. Get your pumpkin fix year-round with this homemade creamer.

There is just something so delightful about adding a splash of pumpkin creamer to my coffees in the morning. Perfectly spiced, warm, cozy, and just all-around delicious. You won’t believe how easy it is to make creamer at home!

 

Why You’ll Love This Recipe

• I usually have most of these ingredients on hand, so it’s more budget-friendly than running out to buy pumpkin creamer. Plus, you only need three tablespoons of pumpkin puree to make this, so it’s perfect for using up leftovers from an opened can in the fridge.
• It’s not just for fall. Don’t fall for the “limited time only!” sale again. You can enjoy this homemade pumpkin creamer throughout the year.
• It’s really easy to make. The hardest part about it is waiting for the ingredients to all steep together.

Ingredients You’ll Need

• pumpkin puree — make sure you are using pumpkin puree and not pumpkin pie filling. They’re usually side by side on the shelves, but pumpkin pie filling is seasoned and sweetened. Try my homemade pumpkin puree if you can’t find it in a can!
• pumpkin pie spice — pumpkin pie spice is made up of a wonderful blend of warm spices like cinnamon, ginger, nutmeg, allspice, and cloves.
• maple syrup — I prefer maple syrup, but you can use your favorite sweetener.
• brown sugar — I highly recommend using dark brown sugar as it has a deeper caramel-like flavor thanks to the molasses.
• cinnamon sticks — always check the freshness of your cinnamon sticks. If they’re on the older side, they won’t impart a strong cinnamon flavor.
• heavy cream — I use heavy cream as it yields the richest flavor and creamy texture. However, you can use half-and-half or even whole milk in a pinch. If you’d like to make this into a dairy-free pumpkin creamer, you can use a combination of full-fat canned coconut milk and dairy-free milk.

How to Make Pumpkin Creamer at Home

• Add the pumpkin puree, pumpkin pie spice, maple syrup, brown sugar, cinnamon sticks, and heavy cream to a saucepan.

• Place the saucepan over medium heat and while stirring, bring the mixture up to a boil. Immediately remove from heat once it hits the boiling point and allow the creamer to steep for 10 to 15 minutes off the heat, stirring every so often.
• Strain into a heat-proof container such as a mason jar and allow it to fully cool before storing in the fridge or using.

Recipe Tips and Notes

• You will have to strain the mixture as the pumpkin pie spice might clump while it steeps. Make sure to try and break up as much of the clumps as possible by using a spatula and pressing the clumps against the sides of the pot.
• Give the homemade pumpkin creamer a shake before using it.
• Make sure to remove the pot from the heat once the mixture starts to boil. You don’t want to boil the cream for an extended time.

Storage Tips

• Store the creamer in an airtight container and keep in the fridge for up to a week.

More Coffee Add-Ins to Try

• Brown Sugar Syrup
• Blueberry Simple Syrup
• Apple Brown Sugar Syrup
• Honey Lavender Syrup
• Lavender Simple Syrup

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