Make a batch of homemade Pumpkin Spice Creamer for your coffee! This recipe will yield 2 cups of delicious, Fall-inspired coffee creamer!
For the past several years I’ve enjoyed experimenting with different recipes for homemade coffee creamer. Some recipes have been good (I’ve posted those recipes here on my blog), and some have been not so good. I guess it’s all a matter of personal taste, right?
Today I want to share a recipe for making homemade pumpkin spice coffee creamer, which I especially enjoy during the Fall season! I’m pretty sure you will enjoy it, if you like all things pumpkin spice! Here’s how to make this flavorful coffee creamer.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Pumpkin Spice Creamer
Place pumpkin pie spice in a medium-sized saucepan and heat and stir it on LOW heat, for about 30-45 seconds. This will lightly “toast” the spices and bring out the flavor.
Pumpkin pie spice mix can usually be found in the spice section of most grocery stores, but in case you need or want to make your own, you can use my homemade pumpkin pie spice mix.
Add ¼ cup of pumpkin puree (NOT pumpkin pie filling!) and 5 Tablespoons of brown sugar to the spices in the pan. NOTE: The recipe (as written) produces a slightly sweet coffee creamer. If you enjoy your coffee creamer sweeter, simply add a bit more brown sugar, to suit your taste.
Stir the brown sugar and pumpkin puree into the spices until they’re fully combined. Cook 30 more seconds on LOW heat, stirring often, then remove the saucepan from the heat source.
Finishing The Coffee Creamer
Stir or whisk in 1¼ cups of half and half, ¾ cup of milk, and ½ teaspoon of vanilla extract until this mixture is well blended.
The spice mix (after flavoring the creamer) will remain slightly “granular” in the coffee creamer. I don’t know about you, but I don’t like having it floating around in homemade coffee creamer. So what is the solution to remove most of the remaining mixture? STRAIN IT!
Strain The Creamer
Straining the creamer before storing and refrigerating it is a way to remove a lot of the “already used and infused” spices. To do this, place a small fine mesh strainer set over a bowl, then slowly pour the creamer through the strainer. Most of the used up spices will remain in the strainer (discard them).
Now it’s time for a second strain into the bottle or container you’ll be storing the pumpkin spice coffee creamer in. This time place the small strainer into a funnel and insert the funnel directly into the container you’re using.
Pour the creamer again through the strainer, discarding any remaining spices left in the wire strainer.
Refrigerate The Pumpkin Spice Coffee Creamer
The pumpkin spice creamer has been infused with wonderful flavor, and is ready to be refrigerated! Label the container, and refrigerate the creamer before using.
Shake the container well before each use. Store the creamer (covered) in the refrigerator for up to 6-7 days.
Once the creamer is chilled, it can be used in a steaming hot cup of coffee! This recipe, as written, will yield about 2 cups of pumpkin spice coffee creamer.
I hope you have the chance to try this recipe, and trust you’ll enjoy this homemade coffee creamer as much as I do! Thanks for stopping by, and I invite you to come back again soon. Take care, may God bless you… and I hope you enjoy a wonderful day!
Looking For More COFFEE CREAMER Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several other recipes for homemade coffee creamers you can check out, including:
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Original recipe source: Anna, at crunchycreamysweet.com/homemade-pumpkin-spice-coffee-creamer/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a batch of homemade Pumpkin Spice Creamer for your coffee! This recipe will yield 2 cups of delicious, Fall-inspired coffee creamer!
- 2 teaspoons pumpkin pie spice
- ¼ cup pumpkin puree NOT pumpkin pie filling
- 5 Tablespoons brown sugar + more for sweetness, if desired
- 1¼ cups half and half
- ¾ cup milk
- ½ teaspoon vanilla extract
Place pumpkin pie spice in a medium-sized saucepan and heat it on LOW heat, stirring often, for about 30 seconds.
Add pumpkin puree and brown sugar to the spice mix; stir to combine. Cook and stir 30 more seconds on LOW, then remove saucepan from the heat. NOTE: Recipe produces a slightly sweet coffee creamer. If you enjoy your coffee creamer sweeter, add a little more brown sugar to suit your taste.
Stir or whisk in half and half, milk, and vanilla extract until well blended.
Place a small fine mesh strainer over a bowl; slowly pour creamer through strainer. Most of the used up spices will remain in the strainer (discard). Now strain creamer (again) directly into the bottle/container you'll store creamer in. This time place strainer in a funnel; insert funnel directly into container you're using. Pour creamer again through strainer (discard any remaining spices).
Label container; refrigerate creamer before using. Shake container well before each use. Store creamer (covered) in refrigerator up to 6-7 days.