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Pumpkin Spice Creamer

Creamy Pumpkin Spice Creamer

This homemade pumpkin spice creamer is richer and more flavorful than store-bought versions. Perfect for adding a festive touch to your coffee, tea, or hot cocoa.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Beverage
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 12-ounce can Full-fat Coconut Milk (refrigerated overnight) Scoop out only the thick, solidified coconut cream from the top.
  • 1/2 cup Heavy Cream (refrigerated overnight)
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Maple Syrup Adjust to taste
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt Pinch

Equipment

  • Blender
  • Measuring Cups and Spoons
  • Airtight Container

Method
 

Instructions
  1. Chill the coconut milk and heavy cream overnight in the refrigerator. This helps achieve a thicker, creamier consistency.
  2. Scoop out the thick, solidified coconut cream from the top of the chilled can of coconut milk, leaving the watery liquid behind.
  3. In a blender, combine the coconut cream, heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt.
  4. Blend until completely smooth and creamy. This may take a minute or two. Scrape down the sides as needed.
  5. Taste and adjust the sweetness and spices to your liking. Add more maple syrup for sweetness or more pumpkin pie spice for a stronger flavor.
  6. Pour the creamer into an airtight container and refrigerate for up to 5 days. Stir well before each use as the cream may separate slightly.
  7. Enjoy! Add 1-2 tablespoons to your coffee, tea, or hot cocoa. You can also use it to top oatmeal, pancakes, or waffles.

Notes

For a richer flavor, use full-fat coconut milk and heavy cream. You can also experiment with other spices like cinnamon, nutmeg, or ginger.