No need to head to the coffee shop! Make your own pumpkin spice coffee creamer easily at home and have your pumpkin spice coffee fix anytime. (It’s also a great use for that little bit of pumpkin puree you have left over from Fall baking.)
Why you’ll LOVE this pumpkin spice coffee creamer!
- It’s easy! This pumpkin spice coffee creamer stirs together in minutes and keeps in the fridge for a couple of weeks.
- It’s delicious! A little sweet, a little fall-spiced and a touch of pumpkin. I love the bits of spices, too!
- It’s adaptable! You can easily adjust the sweetness and spicing to your taste.
What you’ll need
Sweetened Condensed Milk – in Canada, this is a 300ml can, which translates to just over 10oz. I believe cans in the US may be larger (14 oz?), so you won’t need all of it (or it may be too sweet). Use about 1 1/4 cups.
Be sure to use sweetened condensed milk and not evaporated milk. You can use full-fat or reduced-fat sweetened condensed milk.
Whipping Cream – this is aka heavy cream and is 35% butterfat cream.
Half and Half Cream – this is the 10% butterfat cream.
Pumpkin Puree – use pure pumpkin puree and not pumpkin pie filling, which is pre-spiced.
Recipe Tips!
You can reduce the sweetness of the creamer by simply reducing the amount of sweetened condensed milk to taste.
If you’ve mixed it all and find it too sweet, simply add a bit more whipping cream and half and half cream to the mix. Don’t add too much though, or you will dilute the flavour of the spices.
Likewise, you can increase or decrease the spices, to taste. And if you’d like it to be Starbucks-like, add a pinch of cloves to the mix.
Recipe Video
Storage
Store the creamer in the refrigerator, where it will keep well for up to 2 weeks. Be sure to shake the mixture before using.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
Get the Recipe: Pumpkin Spice Coffee Creamer
Ingredients
- 10 oz (300 ml) sweetened condensed milk (regular or reduced fat), 1 1/4 cups *see Note 1 below
- 1 cup heavy whipping cream, 35% b.f.
- 1 cup half and half cream, 10% b.f.
- 3 Tablespoons pure pumpkin puree
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1/3 teaspoon ground cinnamon, (a rounded 1/4 teaspoon) *see Note 2 below
- 1/3 teaspoon ground ginger, (a rounded 1/4 teaspoon)
- 1/3 teaspoon ground nutmeg, (a rounded 1/4 teaspoon)
Instructions
- Combine all the ingredients in a large measuring cup or bowl. Whisk together well.
- Pour into a quart bottle or rinse and re-use a milk carton for storage. Refrigerate. Shake well before using.
- Store in the refrigerator up to 2 weeks.
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Hi Jennifer. Just wondering if you could recommend how much of the  coffee creamer to use per cup of coffee. Looks delicious.Â
Hi Liz, it’s really a matter of personal taste, but I use maybe just a bit less than I would use for regular coffee cream. And if you usually add sugar to your coffee, there is no need to add extra sugar, as the creamer is already sweetened.