Homemade Pumpkin Spice Creamer

ByMelissa Riker
10 Comments
Jump to Recipe·5 from 1 review

This all-natural homemade Pumpkin Spice Creamer made with real pumpkin takes just 5 minutes and 5 ingredients and tastes so much better than store-bought!

pumpkin spice creamer being poured into a glass

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If you’re not a pumpkin spice lover I apologize in advance-I’m a pumpkin fanatic! The blog is always filled with great pumpkin recipes each fall (see them all here.) This might be one of my favorites though-there are a lot of Pumpkin Spice Creamer recipes out there and I’ve tried a lot of them but always come back to this version.

Why I love this recipe

  • it’s super easy
  • takes literally less than 5 minutes to make
  • it contains REAL pumpkin
  • no heating
  • no syrups to make
  • no artificial ingredients
  • sugar free, it’s naturally sweetened by the maple syrup

This coffee creamer tastes amazing and smells even better-if you had your eyes shut smelling it you’d swear there was a fresh pumpkin pie in front of you. I’m not kidding-if it was socially acceptable to straight up drink coffee creamer I’d be chug-a-lugging this stuff!

Too much?

This pumpkin creamer is the perfect pair for Pumpkin Cream Cheese Swirled Bread,, Layered Cheesecake Pumpkin Pie, or Pumpkin Pie Pancakes!

Ingredients

  • half and half
  • pumpkin pie spice
  • pumpkin puree (not pumpkin pie filling)
  • pure maple syrup
  • vanilla extract

Step by step

  1. Add all of the pumpkin creamer ingredients to a mason jar or other sealable container.
  2. Screw on the lid and shake thoroughly until blended. Keep refrigerated and shake before each use.
mason jar of homemade pumpkin spice creamer

I use the expiration date of my half and half as a guide for how long to keep this creamer but honestly it doesn’t last but a few days anyways because it’s so delicious. Even my husband who is not a huge pumpkin lover drinks it up!

Can I make this dairy free?

You can absolutely substitute almond, soy, oat milk, or other milk alternatives in this pumpkin spice creamer recipe. Look for the creamiest version you can find and choose vanilla flavored if possible.

If you try this recipe please comment and rate it below, I love hearing from you?

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creamer pouring into glass of coffee

Homemade Pumpkin Spice Creamer

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5 from 1 review

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Description

This delicious homemade Pumpkin Spice Creamer recipe is better than anything you can buy in the stores-try it and find out!

Ingredients

Units Scale
  • 1 1/2 cups half and half
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons pumpkin puree (not pumpkin pie filling)
  • 4 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract

Instructions

  1. Add all ingredients to a mason jar or other sealable container.
  2. Screw on the lid and shake thoroughly until blended. Keep refrigerated and shake before each use.

Notes

Use half and half expiration as a guide for how long to keep creamer in the refrigerator.

Substitute any creamy, vanilla nut, soy, or oat milk for a dairy free version.

  • Prep Time: 5 minutes
  • Category: Drinks
  • Method: none
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 46
  • Sugar: 6.8 g
  • Sodium: 36.2 mg
  • Fat: 0.5 g
  • Carbohydrates: 9.1 g
  • Protein: 1 g
  • Cholesterol: 1.7 mg

Did you make this recipe?

Share a photo and tag @thehappierhomemaker — we can’t wait to see what you’ve made!

Melissa Riker is a recipe developer and online content creator who has been sharing kitchen-tested recipes since 2011. Her passion (other than wine and cheese!) is creating reliable, no-fail recipes for home cooks.

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10 Comments

  1. This recipe is not sugar free as stated. Even though the sugar is naturally occuring in maple syrup, it still exists!

    Reply

  2. I just mixed this up to try tomorrow!! I don’t go through creamer real fast and don’t want my pumpkin to go bad. Have you tried freezing this after it’s made?

    Thank you! Jana

    Reply

  4. Hi Melissa,
    I’m not sure what you mean by: 1 1/2 cups half and half
    Can you please explain it to me………..
    I live in Perth, Western Australia, and I’m not even sure that we have pumpkin pie spice, but will hunt around at all of the shops!!
    Many thanks and take care,
    Shaz
    xxxxxxxxxxxxxx

    Reply

    1. In case any other Aussies find this:

      1 ½ C of half & half is how we measure. You can look up the metric equivalent, so it’s easier for you to make (I don’t know what this converts to). Also, I believe y’all call it cream. Half and half is half whole milk & half cream. I like my coffee thicker, so I’d use heavy whipping cream, which is (I think) double cream over there.

      Reply

  6. OH my this sounds incredible!!! I will for sure be getting the ingredients when I go to the store tomorrow! Thanks for the post!

    Reply