Yes, yesterday was National Coffee Day, not today. But… as a brilliant friend of mine put it, every day is national coffee day. And besides, did I mention homemade pumpkin spice creamer? Anything pumpkin is fitting right about now, isn’t it?
Yes, I’ve bought my share of pumpkin spice lattes, and while they have a great pumpkin flavor, I’m not such a fan of the cost… or some of the ingredients used to get that pumpkin flavor. It’s easy enough to make your own homemade pumpkin spice creamer, and then you can enjoy it any time you want without having to go anywhere to buy one. Read: in your pajamas with your eyes only half open.
It’s a super simple recipe using just heavy whipping cream, sweetened condensed milk, pumpkin puree, vanilla, and pumpkin pie spice. And if you’re like me and not a huge pumpkin pie fan (I know, right?), you may not have pumpkin pie spice on hand, but that’s ok because you probably have the ingredients used in pumpkin pie spice in your pantry.
No pumpkin pie spice for your homemade pumpkin spice creamer? No problem. All pumpkin pie spice is made up from is cinnamon, nutmeg, cloves, and ginger. The ratio is about 4:1:1:1 where you use 4 time as much cinnamon as cloves or nutmeg.
Or in my case, simply steep the cinnamon bark, fresh ground nutmeg, whole cloves, and fresh grated ginger in the cream that you need to heat anyway. Easy peasy.
I’m a huge fan of homemade coffee recipes, which why I’ve shared a few with you before. Have you seen my copycat caramel macchiato recipe? Or my iced coffee float recipe with the homemade spiced creamer? Delicious, no matter what you make!
In a saucepan, add your creamer and turn the heat just over low. You want to heat it but not bring it to a boil or scald it. Add your pumpkin pie spice or the whole herbs and let it steep for fifteen minutes. If you’re using traditional ground pumpkin pie spice, you can heat it for closer to give minutes, as you’ll leave the spices in the cream later.
Remove the cream from the heat and strain out the whole spices (if using).
Add the sweetened condensed milk and stir until combined.
Add your pumpkin puree (not pumpkin pie filling – just pure pumpkin) and vanilla, then whisk.
A spatula won’t get it distributed well enough. Make sure to whisk lightly, as you don’t want to whip up the cream, just get a homogeneous mixture.
If you prefer, you can add a little extra cinnamon for more cinnamon flavor, but I like it as is. Once it’s all mixed, pour the whole thing into a liquid cup measure and then into a container to store in the fridge. The liquid measuring cup is one of my cooking “secrets” to help minimize spills. I can’t seem to pour anything into containers without it!
Store your homemade pumpkin spice creamer in the fridge for up to a week. When using the homemade pumpkin spice creamer, just add to your coffee as much or as little as you’d like and enjoy. Lucky my, my husband has a stovetop espresso pot that makes really strong coffee (hence, espresso pot), so I put a little more creamer into it than I would “regular” coffee, but ohhhhh is this homemade pumpkin spice creamer good no matter what.
- 1 c heavy whipping cream
- 2 T pumpkin pie spice
- 1/2 c sweetened condensed milk
- 3 T pumpkin puree
- 1 t vanilla
- In a heavy saucepan, add your cream and turn heat to just above medium. Add pumpkin pie spice (or whole spices, if using) and let steep for 15 minutes. You do not want this to boil or bubble.
- Remove from heat and strain whole spices, if using. Add the sweetened condensed milk and stir. Add the pumpkin puree and vanilla and gently whisk to incorporate. Do not beat, just ensure the pumpkin puree is well distributed.
- Store in the fridge for up to a week.
If you do not have pumpkin pie spice, you can use whole spices. A full cinnamon stick (or 1 1/4 teaspoon), 6 whole cloves, 1/2 t fresh grated ginger, and 1/2 t fresh grated nutmeg. Depending on your preference, if you use whole spices, you may or may want to add a touch more ground cinnamon at the end.
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Nutrition Information:Yield: 6 Serving Size: 1/4 cup
Amount Per Serving:Calories: 228 Total Fat: 17g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 54mg Sodium: 45mg Carbohydrates: 17g Fiber: 1g Sugar: 16g Protein: 3g