This homemade pumpkin spice coffee creamer is rich, sweet, and full of real pumpkin flavor, with evaporated milk and whole milk for creaminess, plenty of sugar so the flavor holds up in coffee, and just enough pumpkin pie spice to taste cozy without leaving a strong aftertaste.
A Better Creamer That Actually Contains Pumpkin!
I love pumpkin spice creamer and I pour it into my coffee every September and October, like clockwork. It’s one of my autumn rituals I look forward to every year. But I know my favorite pumpkin creamer, International Delight Pumpkin Pie Creamer, is not the best for me with its palm oil, added sugar, artificial flavors, and stabilizers. Also, it doesn’t actually have pumpkin in it, and this has always bugged me.
So I’ve been working on a homemade coffee creamer recipe for the fall that uses whole foods. This is the result of MANY tests to get something I enjoy with recognizable ingredients that are better for me. I hesitate to say “healthy,” since it’s still full of sugar, but definitely better than what I usually drink.
One caveat: my real pumpkin creamer isn’t going to be really orange like you may see online. It will look more like a light tan with a hint of warmth. But it still tastes amazing!
Let’s dig in!
What You Need to Make This
Evaporated milk gives the creamer a richer, more concentrated dairy flavor than regular milk alone.
Whole milk keeps it smooth and pourable. (I prefer this to heavy cream, but you could replace half of the milk with heavy cream for an even richer taste.)
Real pumpkin puree for authentic pumpkin flavor and color.
Granulated sugar because it adds clean sweetness without darkening the creamer the way brown sugar or maple syrup can. Feel free to adjust up or down, or change to a sugar substitute that works for you.
Pumpkin pie spice (a restrained amount) gives warmth without leaving a strong aftertaste.
Vanilla and a pinch of salt round out the flavor and make the creamer taste fuller.
I’m very happy with this version of my recipe, and it’s so simple to make, too. Just combine everything except the vanilla into a saucepan, whisk it well, heat it until combined (but do not let it boil), then remove from the heat and add the vanilla. That’s it!
Homemade Pumpkin Spice Coffee Creamer
Ingredients
Ingredients
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- 1/2 cup pumpkin puree
- 3/4 cup granulated sugar
- 3/4 teaspoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 1 pinch salt
Instructions
- Add the evaporated milk, whole milk, pumpkin puree, sugar, pumpkin pie spice, and salt to a medium saucepan.
- Heat over medium-low heat, whisking frequently, until the sugar is completely dissolved and the mixture is hot and steaming. Do not boil.
- Continue heating gently for about 2–3 minutes, whisking well so the pumpkin is fully incorporated.
- Remove from the heat and stir in the vanilla.
- For an especially smooth creamer, blend briefly with an immersion blender or carefully transfer to a regular blender.
- Let cool, then transfer to a jar or bottle and refrigerate.
- Shake well before using, since real pumpkin and spices may settle.
How to Store
Keep the pumpkin spice creamer in a clean, airtight jar or bottle in the refrigerator for up to 5–7 days.
Because it contains real pumpkin and spices, some settling is normal, so shake well before each use. Do not leave it at room temperature for extended periods.
I hope you’ll make your own, pour it in your coffee, and enjoy it with me and maybe one of my easy oatmeal bars!
If you prefer a rich vanilla flavor, I have a super simple recipe for homemade coffee creamer you’ll love.
Let me know what you think!
Love,
Jennifer
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Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.