Homemade Pumpkin Coffee Creamer

1 and ½ cups (360ml) heavy cream, half-and-half, or whole milk

2 heaping Tablespoons (about 35g) pumpkin puree

2 Tablespoons (30ml) pure maple syrup (or more, if you prefer sweeter creamer)

1 and ½ teaspoons store-bought or homemade pumpkin pie spice

2 cinnamon sticks

In a small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice.
Add cinnamon sticks and increase heat to medium-high.
Bring to a boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in the pan for 5 minutes.
Pour through a fine-mesh sieve if the creamer looks separated.
You can use the creamer in your coffee right away, and keep in mind that it’s not super sweet as is, so you can add sugar to your coffee if you take it that way.
You can also top your coffee with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, too.
Store leftover creamer, without cinnamon sticks, in a tightly sealing jar in the refrigerator for up to 1 week. Shake well before using.

Course🍹Beverage

Diets🥕Vegetarian🌾Gluten-free...

CategoryCreamer

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🍂Seasonal

Season🍂Fall

DifficultyEasy ⏰ 10m