Homemade Pumpkin Coffee Creamer.

Made with real pumpkin puree, not pumpkin flavoring.

This ain’t my first rodeo. I’ve been making this pumpkin creamer for about 2 months now and I CAN’T STOP with it. I held off sharing it on my blog until it was more seasonably appropriate. 

For the record, I consider myself seasonally challenged. For example, it’s 88 degrees and I’m wearing a sweatshirt. I don’t know? I also break out my flip-flops in March while similtaneously risking frostbite. I just get soooo excited for a change of seasons that things come a tad pre-maturely. I know. It’s weird.

I shared this pumpkin recipe a couple weeks ago on Delish.com. Did you see it there yet? And have you made it?  I’ve mentioned it a few times since then, and now I’m ready to share some super fun details about this homemade pumpkin coffee creamer.

Who likes pumpkin flavored coffee? I feel like a majority of us are raising our hands. Mmm, especially on cool fall mornings after you first break out your fuzzy slippers.

We’re awesomely basic. 

I usually skip the coffee shops and just use pumpkin spice flavored K-Cups at home. Especially on mornings I don’t feel like using the coffee grinder and french press. I really like Green Mountain Pumpkin Spice K-Cups– it has the best pumpkin spice flavor that isn’t too overwhelming. It also has pumpkin spice flavor you can actually taste, unlike other pumpkin spice coffees I’ve tried. I love it; I drink it no matter what time of year it is.

To really turn things up during the cooler months, I add pumpkin spice coffee creamer to my coffee. I usually just buy it from the store and always cringe when I look at the ingredient list. There’s no pumpkin in it. (But the taste! It’s so good!) WELL. I changed that this year. Making pumpkin coffee creamer at home is so easy.

Why did I wait until 2015 to make this at home?!

Since there are so little ingredients, it’s important to use them all.

First, we’re going to use pumpkin puree. Not pumpkin “flavoring.” Along with it, we’ll use pumpkin pie spice, maple syrup, and cinnamon sticks for flavor. The base of the recipe is… obviously… cream. I use heavy cream for the richest flavor and texture, but half-and-half or whole milk can be used instead. I don’t recommend low fat dairy here.

For a dairy-free version, try using coconut, cashew, or almond milk instead.

Boil it all in a pot. That’s it. You’re done.

There is so much to love here. First, the pumpkin flavor is outstanding. And it should be since there is actual pumpkin puree in the ingredients! Second, the smell. Just you wait. Fall has just taken over your entire house. Third, the ease. I love how little time and effort this homemade pumpkin coffee creamer takes. In 15 minutes, you’ll have the perfect blend of fall flavors and spices for your morning cup of joe. And finally, it’s inexpensive! Unbelievably cheaper than those expensive coffee shop drinks.

Nothing artificial. Great flavor. Easy. Inexpensive. Pure simple goodness.

Pour into your coffee and add whipped cream because WHY NOT.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥ I honestly can’t wait for you to try this pumpkin creamer.

Homemade Pumpkin Coffee Creamer

yield: 1 AND 3/4 CUPS

 

prep time: 15 MINUTES

 

total time: 15 MINUTES

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Made with real pumpkin puree, not pumpkin flavoring.

Ingredients:

• 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk1
• 2 Tablespoons (30g) pumpkin puree
• 2 Tablespoons (30ml) pure maple syrup
• 1/2 - 1 teaspoon pumpkin pie spice2
• 1 - 2 cinnamon sticks

Directions:

1. In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee. Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.
2. Store leftovers in refrigerator for up to 1 week. Shake well before using.

Additional Notes:

1. For a dairy-free version, try coconut, cashew, or almond milk.
2. I like a lot of spice, so I add close to 1 teaspoon pumpkin pie spice. Taste and add however much you like. You can make your own 1/2 teaspoon of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.