Pumpkin spice creamer is like autumn in a mug. When bottles of seasonal creamer appear in the store, it’s hard not to put a bottle or two in my cart. They’re just so good. When I read the ingredients however, it gives me pause. Water and sugar top the list, followed by vegetable oil and a list of artificial ingredients. Where’s the actual cream in the creamer? It states that it “Contains 2% or less of: Sodium Caseinate: A Milk Derivative”, which I guess is as close as it gets.
My desire to have a wholesome version of store bought pumpkin spice creamer prompted me to try pumpkin spice creamer recipes from around the web. After trying two recipes that failed to impress, I decided to take ideas from multiple creamer recipes and make my own. I think Gary tried five or six different variations of my Pumpkin Spice Creamer Copycat Recipe as I worked to get the recipe just right. Finally, the trial and error paid off and this recipe emerged!
While it’s certainly not fat or sugar free, I feel a lot better about putting a liberal splash of this creamer in my cup. An ingredients list that includes only cream, milk, sugar, vanilla extract, pumpkin and pumpkin pie spice is certainly preferable to ingredients like sodium stearoyl lactylate, polysorbate 60, sodium caseinate and palm oil.
You can also adjust the sweetness of this recipe to your tastes. Store bought creamers are extremely sweet so that a little goes a long way. This recipe is too. If you prefer a lightly sweetened creamer, you can scale back on the sugar; I’ve made it with as little as ¼ cup and it was still delicious. You can even try replacing it with your favorite sugar substitute.
You can strain the recipe through a fine mesh strainer if the idea of pumpkin sediment at the bottom of your cup bothers you. The first few times I made this recipe, I didn’t strain it. I would just pour out the last sip of coffee. Then, when I began straining it I noticed much less sediment in the bottom of the cup. The spices will still settle to the bottom of your jar of creamer however, so give it a shake each time before using.
- ½ cup heavy cream
- ¼ cup canned pumpkin (or fresh pumpkin puree)
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice (or make your own)
- ¾ cup sugar (Adjust to taste. See my note below.)
- 2 cups almond milk or low fat milk (I used unsweetened vanilla almond milk)
- Combine all ingredients in a medium sauce pan and whisk together.
- Place on medium heat, and continue stirring often.
- Heat until steam starts to appear, about five minutes (it should not begin to boil!)
- Remove from heat.
- Optional: Strain with a fine mesh strainer.
- Allow to cool and store in the fridge. Makes about ¾ a quart.