Homemade Pumpkin Spice Coffee Creamer
This pumpkin coffee creamer is made with real pumpkin puree, spiced to perfection, uses whole ingredients, and is ready in 15 minutes.
Servings: 16
Ingredients
- 2 c. half and half see notes about using milk and heavy cream
- 2 tbsp. Maple syrup or to taste
- 3 tbsp pumpkin puree not pumpkin pie filling!
- ¼ tsp. Cinnamon
- ⅛ tsp. Nutmeg
- ⅛ tsp. Ginger
Instructions
- Mix all ingredients in a small saucepan.
- Heat just until it starts to boil, stirring occasionally.
- Remove from heat, cover and let set for 5 minutes to allow the flavors to permeate.
- Strain with a fine mesh strainer or cheesecloth.
- Use as desired, shaking gently before using.
Notes
Using milk and cream: If preferred, you can use 1 c. heavy cream and 1 c. milk in place of the half and half. When making it, you will only add the 1 c. of heavy cream to your saucepan. Then once you have completed step 4 and strained it, you will add the 1 c. of milk, and mix. If you add the milk along with the cream, a skin or film can form, which isn't ideal.
Leftover pumpkin puree: Freeze extra pumpkin into tablespoonfuls onto a plate lined with wax paper, then when frozen, pop into a freezer bag to use in the future. Or you can do a similar thing by using a greased ice cube tray.