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I love this Homemade Pumpkin Pie Creamer Recipe. Fall is here and all I can think about is Pumpkin, Pumpkin and Pumpkin! This is much more affordable than purchasing it at the store. I love making it with my own homemade pumpkin puree too!
All you need is 1 cup heavy whipping cream, 1 cup of milk, 4 TBSP of canned pumpkin, cinnamon, nutmeg, ginger, cloves, vanilla extract and maple syrup (all natural is best). Mix all the ingredients over medium heat. Cook for 5 minutes and whisk often. Serve warm or cold. If not served immediately, stir before serving. If you do not like the spiced texture you can strain the spices before serving with a mess strainer.
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This is a great creamer recipe for all you Pumpkin lovers! It was very easy to make and tasted amazing in my coffee. You can use it in hot chocolate too! It has a delicious creamy pumpkin flavor.
This homemade pumpkin pie creamer can be served warm or cold. I was able to make it in less than 7 minutes from start to finish and was a very nice treat in my morning coffee. My husband, who is not a huge Pumpkin lover as myself, thought it was great. It is not overpowering and perfect for fall! This is a great homemade version of the traditional store bought variety. Made with all natural ingredients and the perfect addition to a fall breakfast or Thanksgiving.
Homemade Pumpkin Pie Creamer
Ingredients
- 1 cup heavy whipping cream
- 1 cup of milk
- 4 TBSP of canned pumpkin
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp vanilla extract
- 4 TBSP maple syrup all natural is best
Instructions
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Mix all ingredients over medium heat.
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Cook 5 minutes and whisk often.
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Serve warm or cold.
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If not served immediately, stir before serving.
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If you do not like the spiced texture you can strain the spices before serving.
Recipe Notes
This is also naturally gluten free!
Pumpkin Recipes:
Pumpkin Chocolate Chip Cookies
Gluten Free Pumpkin Dog Treats
Coffee Posts:
DIY Containers – How to reuse your Coffee Mate Containers
Miss Debbie’s Coffee Bread Recipe
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I don’t drink coffee but it’s also good in warm milk. Yummy…I’ll have to try this.
🙂
This looks pretty easy to make 🙂
This is something I thought about trying to do years ago but want sure on How much pumpkin to use. We use Diamond almond milk instead of regular milk. Will that have any effect on the mixtures and can I freeze it as well?
How long does it last in the ice box after making it?
Thank you for sharing your recipe.
No, it shouldn’t. I have frozen the diamond almond milk before and haven’t had an issue. It lasts the same length after thawing (normally 5-7 days).
Thank u so much for the pumpkin creamer recipe! I love the coffee creamer but it’s only around for so long. I have to wait for my favorite season to come back around to get it! Not good! I want it all the time! Now I can make my own and cheaper too!!! Thank u again!!!!