Homemade Pumpkin Creamer: Better Than Starbucks
Enjoy the cozy flavors of fall with this easy-to-make homemade pumpkin creamer. This recipe allows you to customize the sweetness and spice levels, creating a healthier and more delicious alternative to store-bought versions. Perfect for coffee, lattes, tea, and more!
Equipment
- Medium saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Fine-mesh sieve (optional)
- Cheesecloth (optional)
- Airtight container or glass jar
Ingredients
- 2 cups heavy cream or half-and-half
- 1 cup milk whole milk preferred
- ½ cup pumpkin puree 100% pumpkin
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon optional
- 1-2 tablespoons maple syrup optional
Instructions
- Combine the Ingredients: In a medium saucepan, whisk together the heavy cream, milk, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and vanilla extract. Ensure everything is well combined and there are no lumps of pumpkin.
- Heat Gently: Place the saucepan over medium heat. Warm the mixture slowly and gently, being careful not to boil it.
- Simmer (Don't Boil!): Continue to heat the creamer, stirring frequently, until it's heated through and the sugar is completely dissolved. This should take about 5-7 minutes. Small bubbles should form around the edges of the pan, but it shouldn't be a rolling boil.
- Remove from Heat: Once the creamer is heated through, remove the saucepan from the heat.
- Cool Slightly: Let the creamer cool slightly for about 15-20 minutes. This will allow the flavors to meld together beautifully.
- Strain (Optional but Recommended): For the smoothest creamer possible, strain the mixture through a fine-mesh sieve lined with cheesecloth. This will remove any small bits of pumpkin or spice.
- Store: Pour the cooled creamer into an airtight container or glass jar. Store in the refrigerator for up to one week. Shake before use.
Notes
For a richer flavor, use full-fat dairy products. To adjust the sweetness, add more or less sugar or maple syrup to your preference. For a dairy-free version, substitute coconut milk or almond milk. This creamer is best stored in the refrigerator and consumed within one week for optimal freshness and flavor. Shake well before each use as the ingredients may settle. Don't overheat the mixture, as it may curdle.