Homemade Pumpkin Spice Creamer

Homemade Pumpkin Spice Creamer

Pumpkin Spice Creamer Recipe

My husband has been raving about his homemade coffee creamer he made and since I’m not a coffee drinker I haven’t really paid attention to it. But tonight I wish I had because it’s a chilly fall evening and my bones are calling out for something comfortable and warm–pumpkin spice coffee or tea.  Have you tried creamer with tea?  It’s good.

Well, lucky me the hubby is in the other room baking cookies with the kiddos. I asked him what makes his creamer so good, he thinks it’s the sweet and condensed milk. So I went with that ingredient and came with my Pumpkin Spice Creamer concoction. Or you can try this Pumpkin Toffee Coffee recipe, just click on the picture for the recipe.

pumpkin toffee coffee au lait

If it would have been up to me I would be typing this with my pumpkin spice coffee in hand while under the covers of my bed but my computer is about to die and I have to use it on my “office” desk because the cord won’t work anywhere else.

Anyways, you’re going to love this and if you’re like me I use my creamer for lots of other things other than coffee, like tea, baked goods… This is my dulce de leche banana bread I made with coffee creamer.

homemade pumpkin spice creamer

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Homemade Pumpkin Spice Creamer

  • 1/2 cup heavy cream
  • 1/2 cup milk (any kind)
  • 1/2 cup sweet condensed milk (if you like it sweeter add more)
  • ¼ tsp vanilla extract
  • 4 tbl pumpkin puree (not pumpkin pie filling) (my from scratch recipe is here)
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon

1. Mix all the milks together in a small saucepan. Basically the heavy cream and regular milk is half & half.

2. Strain your pumpkin puree into the milk mixture using a strainer. This is so you’re not getting any major chunks or stringy stuff in it. (mine is homemade pumpkin puree so it’s really stringy)  If it’s canned pumpkin puree you may not need to strain it at all so just skip this step.

update 10/10- I made another batch and strained my homemade pumpkin puree after cooking it (step #3) and that worked better for me.

3. Place the rest of the ingredients in and cook over low heat for 2-3 minutes; constantly stirring. Once the spices and puree seem like they’ve mixed in well, remove from heat.

4. Let it cool and refrigerate until you’re ready to use it.

I never drink coffee in the morning, but I had to have some MORE.

Here are some of my other favorite fall recipes:

Pumpkin Pie Pop Tarts (for breakfast, snack or dessert)

Orange Spice Caramel Filled Cookies

Pumpkin Toffee Coffee



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  1. Hi Mari…I can’t wait to make this creamer, especially this time of year! My only question is, is there a way to make this sugar free? I’m diabetic so obviously I’m watching the sugar, and one frustration for me is it’s hard to find sugar free seasonal creamers…French Vanilla is now sugar free along with some other staple flavors, but not Pumpkin Spice or Coconut Creme (still don’t know why this is considered seasonal). Obviously this would require a substitute for the condensed cream; I think there’s also sugar in the cream when you consider how much is in each serving, it doesn’t amount to much. Thank you!

  2. Hi Donna, Thanks for stopping by. I’m not familiar with sugar-free substitutes but I did see a recipe where they left out the sweet and condensed milk. So maybe you could play with it and leave out the sweet and condensed milk and use whatever sugar substitutes you normally use to sweeten it. You would be the best judge for how much sugar is in each milk since you mentioned that heavy cream has it (I had no idea). let me know what you ingredients you end up using.