☕️ What Makes This Recipe So Good
If you’re anything like me, once July 5th hits, you can’t help but wonder one very important thing: “when does pumpkin spice season start?” Which, of course, quickly becomes “when do pumpkin spice lattes come back?”, because it apparently can’t be pumpkin spice season until Starbucks and Dunkin say it is. So then you resolve yourself to waiting 8 more weeks to get your hands on that first whisper of autumn. Well, NO MORE! This easy pumpkin spice creamer lets you have a nicely spiced, perfectly pumpkin, creamy cup of coffee whenever you want, corporate coffee overlords be damned. Homemade pumpkin spice coffee creamer is a cheaper alternative to the store-bought versions, and honestly, I think it tastes a whole lot better! It’s got just the right amount of cinnamon, nutmeg, allspice, ginger, and clove, with a little actual pumpkin flavor, too. It’s not too sweet, either, so don’t let the sweetened condensed milk scare you away. There’s zero cooking involved, and this coffee creamer recipe only needs 5 ingredients – all of which you can find at the store any time of year. The only one that might give you trouble would be the pumpkin pie spice, since it’s not on the shelves year-round in some stores. Its components are, though, so you can easily make a batch yourself, even in the middle of spring. Check out my homemade pumpkin pie spice blend if you need that recipe!
👩🏼🍳 Chef’s Tips
All you have to do is add all your pumpkin spice creamer ingredients to a jar, whisk them together, and enjoy! If you want an even smoother, even-less-effort creamer, though, you can use a high speed blender instead. Neither method will incorporate the pumpkin purée into the milks 100%, but the blender does make things easier and faster! You might notice the ingredients separate or settle after the creamer’s been in the fridge for a while. That’s totally normal! Just shake the jar really well or whisk the mixture again right before serving, and you’ll be good to go! Be sure you’re using canned pumpkin purée, not canned pumpkin pie filling. The pie filling typically includes added spices and sweeteners, while pumpkin purée is just puréed pumpkin. Since this recipe already calls for pumpkin pie spice and sweetened condensed milk, the sugar and spices in the pumpkin pie filling may be too much. Stick to plain pumpkin instead so you can control the amount of sweetness and spice in your creamer.
🍂 More of Our Favorite Autumn Recipes
Crisp Apple Salad with Raisins and Pecans Instant Pot Chicken and Noodles Butternut Squash Casserole Sweet Potato Soup Beef Pot Pie Make Ahead Green Bean Casserole Veg-All Casserole Texas Roadhouse Chili Recipe Apple Cider Mimosas One-Pan Holiday Meal Ruth’s Chris Sweet Potato Casserole Creamy Rotel Pasta with Ground Beef Apple Cinnamon Oatmeal Crockpot Baked Brie Dip
