by megan on September 17, 201244
I am so excited to share this recipe for homemade pumpkin spice creamer with you. If you follow me on Facebook, I’m sorry I teased you with it last week! Since I normally drink my coffee in the morning while it’s still dark out, I had to set up a special photo shoot just so I could get some natural light. Luckily I am obsessed with this stuff, so drinking a second cup of coffee in the evening wasn’t too much of a hardship. 🙂
I hope you’re prepared because afterseeing just how easy homemade creamers are, you can expect many more to come. I’m thinking maybe a peppermint flavored one for Christmas, and of course a classic French vanilla. But at the moment I am all about this pumpkin spice version. It tastes so good! It is full of Fall flavor and makes me think about pumpkin pie, and cinnamon, and spice cake all while I’m drinking my coffee. Now that I think of it, this could get dangerous. 🙂 But seriously, give this a try. It takes about 5 minutes to make, tastes amazing, and gives a nice hintof pumpkin spiceto your morning coffee.
*Note: Mike is once again claiming to not like pumpkin. Plus he also says he is “too lazy” to put creamer in his coffee. That doesn’t even make sense, but that’s all right – more creamer for me! 🙂
Print Recipe
Ingredients:
1 cup milk (I used skim to keep it at least a little healthy)
1 cup of heavy whipping cream
4 Tbsp pumpkin puree
1 tsp pumpkin pie spice
4 Tbsp Maple Syrup
1 tsp of vanilla extract
1 tsp cinnamon
Directions:
In a medium saucepan, whisk together the milk, cream, pumpkin, maple syrup, and pumpkin spice. Heat over medium heat until it just begins to bubble around the edges. Remove from heat and stir in the vanilla. Strain through a fine mesh strainer and refrigerate before using.
from Next To Heaven
posted in Drinks
44
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44 comments -
Katrina @ In Katrina's Kitchen — September 17, 2012 @ 7:40 am Reply
Mmmm perfect! I go through this stuff like you wouldn’t imagine!! ♥
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Kim (Feed Me, Seymour) — September 17, 2012 @ 7:41 am Reply
Oh man… I almost wish I hadn’t seen this. Almost. I could probably use a gallon of this in my coffee!
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Rachel @ The Avid Appetite — September 17, 2012 @ 10:38 am Reply
I bit the bullet and got a pumpkin spice latte last week from Starbucks. It was $5.17. I cried a little. Can’t wait to try this creamer as a substitute!
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Betty — September 17, 2012 @ 12:04 pm Reply
instead of milk and cream, what about plain nondairy creamer? i think i may try that. it would last longer too, not spoil as fast. sounds delish!
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Amy Kay Brown — September 17, 2012 @ 4:16 pm Reply
OMG – I would buy as much of the Coffeemate version of this as I could the short time it was available (mid Oct – mid Dec). Now I can make my own anytime AND it does not have artifical “stuff” in it 🙂 I CANNOT wait to make this. Thank you SO much for sharing this recipe!!!!!!!!!!!!!!!!!!
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Vannessa — September 17, 2012 @ 4:22 pm Reply
I was just wondering how long this would last? I am the only one in the house who drinks coffee and I would love to make some of this.
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Ashley @ Wishes and Dishes — September 17, 2012 @ 11:29 pm Reply
Never knew homemade creamers were so easy to make! Thanks for sharing!
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Bridget Ellam — September 18, 2012 @ 1:04 pm Reply
I just came across your blog this morning and I’m already in love. Everything looks amazing and I can’t wait to try out some of your recipes.
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Eliana — September 18, 2012 @ 4:07 pm Reply
I’m not much of a coffee drinker but can totally see myself enjoying a cup or two if it had this creamer in it. Sounds super delish.
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Amy (Savory Moments) — September 20, 2012 @ 7:59 am Reply
Mmmmmm… I love when it’s time for pumpkin spice coffees! Your creamer looks great – so perfect for an autumn morning.
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Christy Parker — September 20, 2012 @ 10:24 am Reply
I am trying to give up dairy (lactose intolerant); so I am going to make this with coconut milk for the milk part and CANNED full fat coconut milk for the heavy cream (it is very thick and creamy). I am going to make this over the weekend, CAN’T WAIT TO TRY! WOn’t be the same, non-dairy, but it will still be good I bet, coconut milk isn’t really coconutty, but you can also you almond or hazelnut milk instead. Thank you for posting! The Starbucks PSL is my downfall!!!
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Deanne — September 22, 2012 @ 10:36 pm Reply
I have left over pumpkin purée in the freeze from making pumpkin granola. So excited to make this tomorrow! Could not find pumpkin creamer last year at the grocery. It’s makes me so happy! Thanks for developing such a treat and sharing!
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megan — September 24, 2012 @ 6:52 am Reply
I hope you liked it! 🙂
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Emma — September 24, 2012 @ 4:52 am Reply
I’m so excited to make this! My hubby and I are stationed overseas so our creamer choices are a total of 4! Vanilla, hazelnut, original and the big kahuna for us white chocolate macadamia nut. I am the kinda gal who like to change up her coffee often so these choices get boring quick! As soon as the kids get up from naps we are off to the store for ingredients!
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megan — September 24, 2012 @ 6:50 am Reply
I hope you like it as much as we did! 🙂
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Tammy — September 26, 2012 @ 7:42 pm Reply
I made this today, it is delicious!
Thanks for sharing!!
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megan — September 27, 2012 @ 6:59 am Reply
So glad you liked it!! 🙂
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Rachel (teacher-chef) — September 26, 2012 @ 9:49 pm Reply
YUM – this looks great! Hoping my cheesecloth will keep all the spices out of my creamer, can’t wait to enjoy this starting this weekend!!
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Pingback: 58 Delicious Pumpkin Recipes for Fall! « Simple Organized Living
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Pingback: Pumpkin Spice Coffee Creamer |
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Lauren — October 7, 2012 @ 12:24 pm Reply
Yum! To anyone worried about how long this keeps, just make pumpkin syrup by cooking down water, pumpkin puree, spices and maple syrup. I do that so it lasts much longer in my fridge. 🙂
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Meghan — October 13, 2012 @ 3:12 pm Reply
Hey Girlie! I love this. Can’t wait to whip up an organic version. Sending much MI love to you from TX 😉 I miss being there this time of year. Enjoy those gorgeous colorful trees & may you continue to be Blessed in all you do!
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Pingback: All Things Pumpkin (26 pumpkin recipes!)
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Sara — October 23, 2012 @ 11:45 am Reply
Not sure about the maple syrup… but this would be really good made with raw pumpkin seed milk instead of dairy milk.
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Amber — October 28, 2012 @ 10:54 pm Reply
I am like Emma and stationed in Japan for the next 3 years with only 4 options for creamer… Pumpkin Spice creamer is something I look forward to and hunt down in the states… Friends have been teasing me with theirs… im soooo excited to try this out!! Thanks for giving me hope!!! I dont think I could have made it 3 years without Pumpkin Spice in my life!!!
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megan — October 31, 2012 @ 8:38 am Reply
Thanks for the comment – I hope you like the creamer! 🙂
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Jamie — November 16, 2012 @ 9:08 am Reply
I made this last night and only used skim milk (no cream). I also added about a quarter cup of splenda to make it a little sweeter. I served it in mugs with a dollop of whipped cream on top. It was wonderful. When I make it again I will probably half the pumpkin pie spice and cinnamon and add a TBS more of pumpkin. Thanks for sharing!
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megan — November 17, 2012 @ 7:36 pm Reply
Yum, this version sounds great!
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Sarah — November 18, 2012 @ 8:52 am Reply
Have you ever thought of making a homemade peppermint creamer? That would be great in coffee and hot chocolate! Maybe you already do? I think I would know, I have a mental file drawer for your blog! As always, thank you! Have a blessed Sunday!
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megan — November 20, 2012 @ 8:38 pm Reply
I haven’t tried it yet, but it’s on my list to try before Christmas! Thanks so much for your kind comment 🙂
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Kristina — November 29, 2012 @ 3:04 pm Reply
I am making my grocery list now and planning on stocking up on pumpkin specifically for this! YUM! Any thoughts on if it would freeze well?
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megan — November 30, 2012 @ 8:28 am Reply
I don’t think it would freeze well, since you’re not supposed to freeze cream. If you’re worried about it going bad before you use it all, I would just cut the recipe in half. That’s what we did and it worked great. I hope you like it! 🙂
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Kristina — December 3, 2012 @ 10:00 am Reply
Thanks or your quick response! Definitely not worried about it going to waste, I drink a LOT of coffee. 😉 just thought I’d stock up and then I wouldn’t have to make it every week. I might try with coconut milk next time (refrigerate and then open the bottom of the can first to drain out the water, you’re left with the thick creamy part) I used that to make whipped cream for thanksgiving and it was awesome!
-
megan — December 3, 2012 @ 11:24 am Reply
Great idea on the coconut milk! I bet that would taste great in coffee!
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Claire — July 10, 2013 @ 12:01 am Reply
Hi! Aussie girl here, what is pumpkin spice? Is it like mixed spice??
-
megan — July 20, 2013 @ 10:14 am Reply
yes, it is some combination of “fall” spices – cinnamon, nutmeg, cloves, allspice, etc. If you search the internet, I’m guessing you might be able to find a homemade version that tells you what spices to use.
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Pingback: A Half-Baked Post | Who's running this place anyway?
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Pingback: Homemade Pumpkin Spice Creamer
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Julie C — October 14, 2013 @ 1:19 pm Reply
Made this today for a friend. What a great recipe! I loved it and I know she will too:) thanks for sharing!
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megan — October 19, 2013 @ 7:02 am Reply
I keep it for a week or two. I figure it’s good for as long as the cream would have lasted on its own.
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Matt — August 15, 2014 @ 3:49 pm Reply
I’m trying this this weekend. My wife and I are obsessed with pumpkin everything and I don’t have the patience to wait for the creamers at the store. Thanks for posting!
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Marie — November 30, 2014 @ 8:59 pm Reply
I just made this and it is SO good! I’m actually looking forward to getting up tomorrow morning for my next cup of coffee – I may even set the alarm for earlier! 🙂 Thanks!
Leave a Reply
Katrina @ In Katrina's Kitchen — September 17, 2012 @ 7:40 am Reply
Mmmm perfect! I go through this stuff like you wouldn’t imagine!! ♥
Kim (Feed Me, Seymour) — September 17, 2012 @ 7:41 am Reply
Oh man… I almost wish I hadn’t seen this. Almost. I could probably use a gallon of this in my coffee!
Rachel @ The Avid Appetite — September 17, 2012 @ 10:38 am Reply
I bit the bullet and got a pumpkin spice latte last week from Starbucks. It was $5.17. I cried a little. Can’t wait to try this creamer as a substitute!
Betty — September 17, 2012 @ 12:04 pm Reply
instead of milk and cream, what about plain nondairy creamer? i think i may try that. it would last longer too, not spoil as fast. sounds delish!
Amy Kay Brown — September 17, 2012 @ 4:16 pm Reply
OMG – I would buy as much of the Coffeemate version of this as I could the short time it was available (mid Oct – mid Dec). Now I can make my own anytime AND it does not have artifical “stuff” in it 🙂 I CANNOT wait to make this. Thank you SO much for sharing this recipe!!!!!!!!!!!!!!!!!!
Vannessa — September 17, 2012 @ 4:22 pm Reply
I was just wondering how long this would last? I am the only one in the house who drinks coffee and I would love to make some of this.
Ashley @ Wishes and Dishes — September 17, 2012 @ 11:29 pm Reply
Never knew homemade creamers were so easy to make! Thanks for sharing!
Bridget Ellam — September 18, 2012 @ 1:04 pm Reply
I just came across your blog this morning and I’m already in love. Everything looks amazing and I can’t wait to try out some of your recipes.
Eliana — September 18, 2012 @ 4:07 pm Reply
I’m not much of a coffee drinker but can totally see myself enjoying a cup or two if it had this creamer in it. Sounds super delish.
Amy (Savory Moments) — September 20, 2012 @ 7:59 am Reply
Mmmmmm… I love when it’s time for pumpkin spice coffees! Your creamer looks great – so perfect for an autumn morning.
Christy Parker — September 20, 2012 @ 10:24 am Reply
I am trying to give up dairy (lactose intolerant); so I am going to make this with coconut milk for the milk part and CANNED full fat coconut milk for the heavy cream (it is very thick and creamy). I am going to make this over the weekend, CAN’T WAIT TO TRY! WOn’t be the same, non-dairy, but it will still be good I bet, coconut milk isn’t really coconutty, but you can also you almond or hazelnut milk instead. Thank you for posting! The Starbucks PSL is my downfall!!!
Deanne — September 22, 2012 @ 10:36 pm Reply
I have left over pumpkin purée in the freeze from making pumpkin granola. So excited to make this tomorrow! Could not find pumpkin creamer last year at the grocery. It’s makes me so happy! Thanks for developing such a treat and sharing!
-
megan — September 24, 2012 @ 6:52 am Reply
I hope you liked it! 🙂
Emma — September 24, 2012 @ 4:52 am Reply
I’m so excited to make this! My hubby and I are stationed overseas so our creamer choices are a total of 4! Vanilla, hazelnut, original and the big kahuna for us white chocolate macadamia nut. I am the kinda gal who like to change up her coffee often so these choices get boring quick! As soon as the kids get up from naps we are off to the store for ingredients!
-
megan — September 24, 2012 @ 6:50 am Reply
I hope you like it as much as we did! 🙂
Tammy — September 26, 2012 @ 7:42 pm Reply
I made this today, it is delicious!
Thanks for sharing!!
-
megan — September 27, 2012 @ 6:59 am Reply
So glad you liked it!! 🙂
Rachel (teacher-chef) — September 26, 2012 @ 9:49 pm Reply
YUM – this looks great! Hoping my cheesecloth will keep all the spices out of my creamer, can’t wait to enjoy this starting this weekend!!
Pingback: 58 Delicious Pumpkin Recipes for Fall! « Simple Organized Living
Pingback: Pumpkin Spice Coffee Creamer |
Lauren — October 7, 2012 @ 12:24 pm Reply
Yum! To anyone worried about how long this keeps, just make pumpkin syrup by cooking down water, pumpkin puree, spices and maple syrup. I do that so it lasts much longer in my fridge. 🙂
Meghan — October 13, 2012 @ 3:12 pm Reply
Hey Girlie! I love this. Can’t wait to whip up an organic version. Sending much MI love to you from TX 😉 I miss being there this time of year. Enjoy those gorgeous colorful trees & may you continue to be Blessed in all you do!
Pingback: All Things Pumpkin (26 pumpkin recipes!)
Sara — October 23, 2012 @ 11:45 am Reply
Not sure about the maple syrup… but this would be really good made with raw pumpkin seed milk instead of dairy milk.
Amber — October 28, 2012 @ 10:54 pm Reply
I am like Emma and stationed in Japan for the next 3 years with only 4 options for creamer… Pumpkin Spice creamer is something I look forward to and hunt down in the states… Friends have been teasing me with theirs… im soooo excited to try this out!! Thanks for giving me hope!!! I dont think I could have made it 3 years without Pumpkin Spice in my life!!!
-
megan — October 31, 2012 @ 8:38 am Reply
Thanks for the comment – I hope you like the creamer! 🙂
Jamie — November 16, 2012 @ 9:08 am Reply
I made this last night and only used skim milk (no cream). I also added about a quarter cup of splenda to make it a little sweeter. I served it in mugs with a dollop of whipped cream on top. It was wonderful. When I make it again I will probably half the pumpkin pie spice and cinnamon and add a TBS more of pumpkin. Thanks for sharing!
-
megan — November 17, 2012 @ 7:36 pm Reply
Yum, this version sounds great!
Sarah — November 18, 2012 @ 8:52 am Reply
Have you ever thought of making a homemade peppermint creamer? That would be great in coffee and hot chocolate! Maybe you already do? I think I would know, I have a mental file drawer for your blog! As always, thank you! Have a blessed Sunday!
-
megan — November 20, 2012 @ 8:38 pm Reply
I haven’t tried it yet, but it’s on my list to try before Christmas! Thanks so much for your kind comment 🙂
Kristina — November 29, 2012 @ 3:04 pm Reply
I am making my grocery list now and planning on stocking up on pumpkin specifically for this! YUM! Any thoughts on if it would freeze well?
-
megan — November 30, 2012 @ 8:28 am Reply
I don’t think it would freeze well, since you’re not supposed to freeze cream. If you’re worried about it going bad before you use it all, I would just cut the recipe in half. That’s what we did and it worked great. I hope you like it! 🙂
Kristina — December 3, 2012 @ 10:00 am Reply
Thanks or your quick response! Definitely not worried about it going to waste, I drink a LOT of coffee. 😉 just thought I’d stock up and then I wouldn’t have to make it every week. I might try with coconut milk next time (refrigerate and then open the bottom of the can first to drain out the water, you’re left with the thick creamy part) I used that to make whipped cream for thanksgiving and it was awesome!
-
megan — December 3, 2012 @ 11:24 am Reply
Great idea on the coconut milk! I bet that would taste great in coffee!
Claire — July 10, 2013 @ 12:01 am Reply
Hi! Aussie girl here, what is pumpkin spice? Is it like mixed spice??
-
megan — July 20, 2013 @ 10:14 am Reply
yes, it is some combination of “fall” spices – cinnamon, nutmeg, cloves, allspice, etc. If you search the internet, I’m guessing you might be able to find a homemade version that tells you what spices to use.
Pingback: A Half-Baked Post | Who's running this place anyway?
Pingback: Homemade Pumpkin Spice Creamer
Julie C — October 14, 2013 @ 1:19 pm Reply
Made this today for a friend. What a great recipe! I loved it and I know she will too:) thanks for sharing!
-
megan — October 19, 2013 @ 7:02 am Reply
I keep it for a week or two. I figure it’s good for as long as the cream would have lasted on its own.
Matt — August 15, 2014 @ 3:49 pm Reply
I’m trying this this weekend. My wife and I are obsessed with pumpkin everything and I don’t have the patience to wait for the creamers at the store. Thanks for posting!
Marie — November 30, 2014 @ 8:59 pm Reply
I just made this and it is SO good! I’m actually looking forward to getting up tomorrow morning for my next cup of coffee – I may even set the alarm for earlier! 🙂 Thanks!
