There’s nothing quite like the cozy embrace of a homemade pumpkin spice coffee creamer to elevate your morning routine. In just 15 minutes, you can whip up a velvety, aromatic blend that’s bursting with warm cinnamon, nutmeg, and sweet pumpkin flavors.
This creamer adds a luxurious richness to your coffee, transforming it into a comforting autumnal treat that feels indulgent yet effortless.
Made with simple ingredients, this creamer is smooth, creamy, and perfectly spiced, offering a delightful balance of sweetness and warmth.
Its silky texture blends seamlessly into your coffee, creating a drink that’s as satisfying as it is fragrant. Whether you’re savoring it on a crisp morning or enjoying an afternoon pick-me-up, this homemade delight is sure to become your seasonal favorite.
What You’ll Need
- 1 3/4 cups (14 fl oz/395 ml) milk (any type you prefer—dairy, almond, oat, etc.)
- 1 can (14 oz/395 g) sweetened condensed milk
- 3 tablespoons pumpkin puree (canned or homemade)
- 1 teaspoon pumpkin spice (store-bought or homemade blend)
- 1 teaspoon vanilla extract (pure or imitation works)
How to Make It
- In a medium saucepan over medium-low heat, whisk together the condensed milk and milk until well combined.
- Once the mixture is heated through (do not boil), add the pumpkin puree, pumpkin spice, and vanilla extract. Whisk until smooth.
- Allow the mixture to infuse for 2-3 minutes, stirring occasionally.
- Remove the saucepan from the heat and strain the creamer through a fine-mesh sieve or cheesecloth to ensure a smooth texture.
- Let the creamer cool completely, then transfer it to an airtight container or jar. Store in the fridge for up to 6-7 days.
Perfect Pairings: Serving Suggestions
This Homemade Pumpkin Spice Coffee Creamer is a versatile addition to your morning routine. Try it in your favorite black coffee for a cozy fall twist, or mix it into a latte for a creamier treat.
For an extra indulgent touch, top your coffee with whipped cream and a sprinkle of pumpkin spice or cinnamon. It also pairs beautifully with iced coffee—just shake it up with cold brew for a refreshing drink!
Storage Tips: Keep It Fresh
Store your creamer in an airtight container or jar in the fridge for up to 6-7 days. Before using, give it a good shake or stir, as the ingredients may separate over time. If you’re making a larger batch, consider freezing it in ice cube trays for longer storage—just thaw and mix when ready to use!
Customize It: Recipe Variations
Feel free to tweak this recipe to suit your taste! Swap the pumpkin spice for cinnamon or nutmeg for a simpler flavor. If you prefer a dairy-free option, use almond, oat, or coconut milk instead of regular milk. For a richer creamer, try using half-and-half or heavy cream in place of milk. You can also adjust the sweetness by adding more or less condensed milk.
Quick Tips: Save Time in the Kitchen
To streamline the process, measure out all your ingredients before starting. Use a fine-mesh strainer for a smoother creamer, or skip straining if you don’t mind a bit of texture. If you’re short on time, skip the infusion step—just heat the mixture until warm, then cool and store. It’ll still taste delicious!
Common Questions: Your Creamer Queries Answered
Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to puree it until smooth. Is this creamer vegan? Not as written, but you can use vegan condensed milk and plant-based milk for a dairy-free version. Why strain the mixture? Straining removes any lumps for a silky-smooth texture, but it’s optional if you prefer a more rustic feel.
Homemade Pumpkin Spice Coffee Creamer
Ingredients
- 1 3/4 cups milk, of your choice
- 1 can sweetened condensed milk
- 3 tablespoons pumpkin puree, canned or homemade
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium low heat, whisk together the condensed milk and milk.
- Once heated through add in pumpkin puree, pumpkin spice and vanilla.
- Allow to infuse for a few minutes before removing from the heat and straining.
- Cool then cover and store in an airtight container or jar in the fridge for 6-7 days.
