If you love fall coffee house drinks, you’ve got to try making this easy, Homemade Pumpkin Coffee Creamer!
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I am a coffee creamer addict. I am “that” person who ads and commercials target. I purchase bottles of coffee creamer every week in every flavor. Rotating the new, seasonal flavors with my favorite year round flavors (french vanilla, hazelnut, and chocolate).
And the more in love with a creamer I get, the more coffee I drink. I am already a coffee addict, but seriously, this time of year it intensifies.
Why? Because Pumpkin Spice coffee creamer gets me every time. (dare I even tell you how much I love it in pumpkin spiced coffee???) Pumpkin coffee + Pumpkin creamer = JOY.
I learned awhile ago how to make my own coffee creamer when I tried this French Vanilla Coffee Creamer recipe. It’s not difficult. Seriously it’s two ingredients…plus whatever flavoring you want. But, sometimes, I forget how easy it is to make. So today, I’m sharing my favorite recipe for coffee creamer…with a pumpkin spice twist!
By mixing one 14oz can of sweetened condensed milk with 1 1/2 cup heavy cream (or whole milk) you have the base of a sweet and creamy coffee creamer. Add in vanilla beans for a delicious french vanilla creamer. But for today’s recipe, we will use some pure pumpkin and spices. We will also heat up that pumpkin spice because you don’t want any gritty seasonings in your creamer. I let mine simmer for about 20 minutes, whisking occasionally.
Okay. So now you have this rich, creamy Pumpkin Spice coffee creamer. What now? I suggest you brew up a delicious pot of coffee asap!
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If you love fall coffee house drinks, you've got to try making this easy, Homemade Pumpkin Spice Coffee Creamer!
- 1 1/2 cup heavy cream, divided
- 1/4 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 cup pure pumpkin
- 1 can (14oz) sweetened condensed milk
- In a medium saucepan, whisk together 1/2 cup heavy cream, cinnamon, allspice and pumpkin puree. Simmer over low for about 15-20 minutes. Remove from heat and cool completely.
- Once cooled, whisk in the remaining heavy cream and sweetened condensed milk. Pour into mason jars. Keep for up to one week in the refrigerator.
- **SHAKE WELL before using
**I like to store in mason jars and give one away to a friend. You can also cut this recipe in half, making one half with vanilla bean and the other with pumpkin. ENJOY.
Looking for more Pumpkin recipes? You’ve come to the right place!
These Pumpkin Muffins with Maple Glaze would be the perfect pair to your Pumpkin coffee.
Pumpkin Spice Biscotti: yeah, pretty sure this would go nicely with your coffee too….
**Le Creuset provided me a French Press set for review, and an additional set for one reader. No other compensation was received. All opinions are 100% my own! There are affiliate links in this post too!