Homemade Pumpkin Spiced Coffee Creamer Recipe
If you are anything like me you are always eagerly anticipating the time of year when pumpkin spice coffee creamer hits the shelves! But maybe you want a DIY homemade pumpkin spiced coffee creamer this year so you can have as much as you want any time you want! Let’s get into my favorite pumpkin spice coffee creamer recipe.
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Pumpkin Spiced Coffee is The Best!
There’s a reason that Starbucks’ pumpkin spiced latte is their most popular drink all autumn long. Here’s my favorite copycat recipe of that latte too if you like that one as well!
I do love the sugar free pumpkin spiced coffee creamer at the store and always start the fall season with a bottle, but after that I make my own.
I love this recipe because it’s sugar-free! Originally I made it with regular condensed milk but I wanted a healthier version so switched to Splenda condensed milk. Honestly, Splenda isn’t the best for you either, but once in a while I think it’s ok.
When I’m trying to eat really clean I will use Keto Coconut Condensed milk instead! But it does change the flavor a bit. It’s not bad at all, but for a traditional homemade pumpkin spiced coffee creamer flavor, opt for traditional condensed milk or Splenda condensed milk.
Pair this homemade pumpkin spiced coffee creamer with some healthy pumpkin desserts and have guilt free indulgences exploding with fall flavors every day.
How to Make Homemade Pumpkin Spiced Coffee Creamer
Gather ingredients for the best homemade Pumpkin Spiced Coffee Creamer.
- 1 cup heavy whipping cream
- 1 cup Splenda sweetened condensed milk
- ½ cup milk (of your choice – I used almond milk)
- 3 tbsp pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions:
In a medium size pot, add the heavy whipping cream, condensed milk, milk, and vanilla extract. Make sure to whisk very well until the condensed milk has been mixed in fully.
Next add in my favorite parts, the pumpkin puree and pumpkin pie spice and whisk again until well combined.
Put the pot on the stove and bring to medium heat. Let it get hot, but do not let it boil, whisk constantly. Let it get hot on the stove for about 4-6 minutes. Then remove from the heat and let it fully cool down.
You can keep this in the fridge for 4-7 days, honestly I’ve kept it longer too. Mix with hot or cold coffee for a delicious hit-the-spot fall treat anytime.
Ingredients
- 1 cup heavy whipping cream
- 1 cup sweetened condensed milk
- ½ cup milk (of your choice – I used 2%)
- 3 tbsp pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- In a medium size pot, add the heavy whipping cream, condensed milk, milk, and vanilla extract. Make sure to whisk very well until the condensed milk has been mixed in fully.
- Then add the pumpkin puree and pumpkin pie spice and whisk again until well combined.
- Put the pot on the stove and bring to medium heat. Let is get hot, but do not let it cook. Let it get hot on the stove for about 4-6 minutes. Then remove from the heat and let it fully cool down.
- You can keep this in the fridge for 4-7 days.
- Mix with hot or cold coffee.
