This Pumpkin Spice Coffee Creamer with Sweetened Condensed Milk is a delicious homemade coffee creamer made with real ingredients! This pumpkin creamer will spice up your morning coffee this fall season!
When I visited Thailand a few years ago, I was obsessed with their coffee. It was thick and sweet, and I was drinking 2 iced coffees a day at a minimum. I learned that Thai coffee was so creamy from the sweetened condensed milk that they use. Using sweetened condensed milk is my favorite way to make my own creamer at home!
Need some more pumpkin spice in your life? Try this Pumpkin Cold Foam. This cold coffee topping is perfect to make as you transition from summer to fall. Or, try this Pumpkin Spice Chai Tea Latte. This non-caffeinated treat uses a homemade chai concentrate and is sweetened with pumpkin pie flavors.
Jump to:
Why You’ll Love This Recipe
- It uses real, everyday ingredients. Have you ever looked at the back of a store-bought pumpkin creamer? I don’t know what half of the ingredients are. Eat real food (or drink real creamer) with this pumpkin spice coffee creamer.
- Save money! Make your own pumpkin spice latte in the comfort of your kitchen at a fraction of the cost of a coffee shop.
- This recipe is quick to make! In about 10 minutes, you can have homemade pumpkin spice creamer. I am sure that you have waited in a coffee line longer than 10 minutes.
- Impressive! If you are anything like me, you will have guests in our house throughout the holiday season. Impress your guests with homemade coffee creamer in the morning!
Ingredients
Head to your local grocery store and grab these simple ingredients to make this pumpkin spice creamer!
- Pumpkin Puree gives the creamer the earthy pumpkin flavor.
- Sweetened Condensed Milk thickens the cream and gives it a sweet taste.
- Whole Milk and Heavy Whipping Cream are combined to make a thick coffee cream.
- Pumpkin Pie Spice and Vanilla Extract are mixed into the cream to give the distinctive sweet and spicy pumpkin pie flavor.
Exact measurements can be found in the below recipe card.
Substitutions and Variations
- Honey, pure maple syrup or brown sugar can be used to replace the sweetened condensed milk.
- The whole milk and heavy whipping cream can be swapped with half and half. However, this will change the consistency of the creamer.
- Non-dairy milks such as coconut milk, almond milk or oat milk can be used in place of the dairy products. This will create a thinner cream.
Equipment
- Medium saucepan
- Fine mesh sieve
- Mason jar or other airtight container
Step-by-Step Instructions
Step 1: Add real pumpkin puree, sweetened condensed milk, whole milk, heavy cream, pumpkin pie spice and vanilla extract to a small saucepan on the stovetop over medium low heat. Whisk to combine. Bring to a low simmer whisking occasionally. Let simmer for about 5 minutes until all ingredients are incorporated.
Step 2: Remove from heat. Strain creamer through a fine mesh sieve. Pour a cup of coffee and add the pumpkin creamer!
Storage
Store pumpkin creamer refrigerated in an airtight jar or container for up to a week. Because there are no preservatives in the creamer, this homemade creamer will not stay fresh in the refrigerator as long as store-bought creamers.
Top tip
- Make sure that you don’t skip straining the creamer through a fine mesh sieve. This will remove any pumpkin pulp or spices that do not fully dissolve.
- Give the creamer a good shake to reincorporate the creamer before adding to your coffee.
- Use a medium low heat when mixing together the ingredients on the stove. If the stove is too hot, the creamer will burn.
FAQ
You can make this pumpkin spice creamer healthier by using non-dairy milk alternatives. These are lower in calories and fat. However, you will not achieve the same thick consistency of traditional creamer. You can also use less sweetened condensed milk. This will make the the creamer less sweet. Or, you could substitute the heavy whipping cream with half and half.
My friend Meredith has a roundup of recipes that use leftover pumpkin. Check it out here: What To Do With Leftover Pumpkin Puree
For this recipe, you should only use pure pumpkin puree. Pumpkin pie filling has added sweeteners and spices mixed with the pumpkin. This could cause an overly sweet pumpkin coffee creamer.
If your pumpkin spice creamer separates when refrigerated, simply shake the creamer before using it. You can also use a handheld milk frother to emulsify the liquid or put it in a blender to really mix together the ingredients.
Yes, you can use this creamer in iced coffee. Simply add the cream to your coffee as your would with regular coffee creamer. Or, you can freeze the creamer in ice cube trays and add the frozen cubes directly to your coffee.
Related
Looking for more fall flavor? Try one of these recipes:
Pairing
These are my favorite dishes to serve with coffee:
Pumpkin Spice Coffee Creamer with Sweetened Condensed Milk
Equipment
- Medium saucepan
- Whisk
- Fine mesh sieve
- Airtight container such as a mason jar
Ingredients
- 1/2 cup Pumpkin Puree
- 1/2 cup Sweetened Condensed Milk
- 1/2 cup Whole Milk
- 1/2 cup Heavy Whipping Cream
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
Instructions
- Add all ingredients to a small pot over medium low heat. Whisk to combine.
- Bring to a low simmer. Let simmer for 5 minutes whisking occasionally.
- Remove from heat and strain creamer through a fine mesh sieve.
- Store refrigerated in an airtight container. Shake creamer before using.
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