Nothing says cozy like pumpkin spice in your coffee. In this guide, you’ll learn how to make a batch yourself so you can enjoy fall flavors anytime. Stick around—you’ll also find other homemade creamers worth trying.
The Creamer
Pumpkin spice creamer is all about those warm, nostalgic spices and real pumpkin. Making it yourself? You’ll get a fresher, simpler result—plus, it’s surprisingly easy.
Equipment
Nothing fancy here. Most kitchens already have what you need.
- Medium saucepan: For gently heating and mixing everything together.
- Whisk: Helps blend the dairy, pumpkin, and spices until smooth.
- Measuring cups and spoons: So you don’t go overboard on anything.
- Fine mesh strainer or cheesecloth (optional): If you want a super smooth creamer, strain it at the end.
- Storage container with lid: A glass jar or bottle keeps it fresh in the fridge.
Clean equipment makes a difference—no one wants odd flavors. Glass containers seem to keep things tasting better, too.
Ingredients
This creamer keeps it simple and natural. You can always tweak the sweetness or spice to fit your mood.
- 1 cup heavy cream (or half-and-half)
- 1 cup whole milk
- 3 tablespoons pumpkin puree
- 3-4 tablespoons pure maple syrup or sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of cinnamon (optional, for extra spice)
This makes about two cups. Go with real pumpkin puree and pure vanilla if you can. Dairy-free options work, too, if that’s your thing.
Instructions
It’s honestly straightforward—no culinary degree required.
- Combine cream, milk, pumpkin puree, and maple syrup in a saucepan.
- Whisk it all together.
- Warm over medium heat, stirring here and there. Don’t let it boil.
- When it’s hot, take it off the heat.
- Add vanilla extract and pumpkin pie spice. Whisk again.
- Taste and adjust the spice or sweetness if you want.
- If you like it super smooth, strain through a fine mesh sieve.
- Let it cool, then pour into a jar and pop it in the fridge.
Give it a good shake before each use. Try to use it up within a week or so for the best flavor.
Tasting Notes
This creamer is creamy, sweet, and spiced just right. It’s honestly richer and fresher than what you’ll find at the store.
You get a gentle pumpkin flavor, balanced with cinnamon, nutmeg, and cloves. Maple syrup or condensed milk brings a mellow sweetness, and the vanilla kind of ties it all together.
The texture’s smooth and blends right into your coffee, hot or iced. Adjust the spice or sweetness as you go—it’s your cup, after all.
Quick Pro Tips
Try these for the best homemade pumpkin spice creamer experience:
- Strain the creamer after mixing if you’re after a smoother texture.
- Craving a vegan version? Almond milk and coconut cream do the trick.
- Stick with pure pumpkin puree—skip the pie filling stuff.
- Sterilizing your jar first helps the creamer stay fresher, longer.
- Taste it as you go; everyone’s sweet tooth and spice tolerance is a little different.
- If you’re a cinnamon fan, toss in a little extra for more punch.
