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Recipe compliments of www.ITISAKEEPER.com
Homemade Pumpkin Spice Creamer
This Homemade Pumpkin Spice Creamer recipe is one of my fall favorites. It's a super easy swap to make in your kitchen.
Equipment
- Airtight container with lid
Ingredients
- 14 ounces heavy whipping cream, divided
- ¼ cup maple syrup
- 3 tablespoons pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 14 ounces sweetened condensed milk
Instructions
- In a microwave-safe bowl, whisk together 4 ounces of the heavy whipping cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth.
- Microwave for 1 to 3 minutes, stirring every 30 seconds, until the mixture is hot and fully blended.
- Pour the pumpkin mixture into an airtight container. Add the sweetened condensed milk and the remaining 10 ounces of heavy whipping cream. Secure the lid and shake vigorously until completely combined.
- Refrigerate until ready to use.
Christina's Notes
For a dairy-free version, substitute almond milk, oat milk, or coconut milk for the dairy ingredients.
Freeze leftover creamer in ice cube trays for iced coffee so your drink stays flavorful without becoming diluted.
For a stronger pumpkin flavor, increase both the pumpkin puree and pumpkin pie spice to taste.
Shake well before each use, as the pumpkin puree and spices may naturally settle during storage.
Store the creamer in a tightly sealed container in the refrigerator for up to 1 week.
Do not leave the creamer at room temperature for extended periods because it contains dairy.
Freeze leftover creamer in ice cube trays for iced coffee so your drink stays flavorful without becoming diluted.
For a stronger pumpkin flavor, increase both the pumpkin puree and pumpkin pie spice to taste.
Shake well before each use, as the pumpkin puree and spices may naturally settle during storage.
Store the creamer in a tightly sealed container in the refrigerator for up to 1 week.
Do not leave the creamer at room temperature for extended periods because it contains dairy.