Okay, so fall is in the air, and that means one thing: pumpkin spice everything! I’ve been on a mission to make my own pumpkin spice creamer, and let me tell you, it’s been a journey. But I finally nailed it, and I’m so excited to share the process.
The First Attempt (and Fail!)
I started with a recipe I found, honestly don’t remember where… It seemed simple enough. I dumped some milk, canned pumpkin, sugar, and pumpkin pie spice into a saucepan. I whisked it all together and heated it up, expecting this magical transformation. Nope.
It was…okay. The flavor was there, kind of, but the texture was all wrong. It was thin and didn’t really “cream” my coffee. It just kind of made it…pumpkin-flavored milk. Not the vibe I was going for.
Tweaking and Tasting
I knew I needed to thicken it up. So, the second time around, I added some heavy cream. That definitely helped! The texture was much better, more like actual creamer. But the flavor still needed some oomph.
I played around with the spices. I added a bit more cinnamon, a touch of nutmeg, and even a tiny pinch of ground cloves. I also used the vanilla extract. That made a HUGE difference. It added this warm, cozy depth of flavor that was missing before.
The “Aha!” Moment
The real game-changer, though? Real maple syrup! I swapped out some of the regular sugar for maple syrup, and oh my goodness. It gave it this rich, caramel-y undertone that just screams “fall.”
- 1 cup milk (I used whole milk for extra creaminess)
- 1/2 cup heavy cream
- 1/4 cup pumpkin puree (not pumpkin pie filling!)
- 1- 2tablespoons maple syrup (to add rich, caramel undertone)
- 2 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of ground cloves
- 1/4 teaspoon vanilla extract
Putting It All Together (The Winning Recipe!)
This is how I finally made the perfect pumpkin spice creamer:
- Combine: I poured the milk, heavy cream, pumpkin puree, maple syrup, sugar, pumpkin pie spice, cinnamon, nutmeg, ground cloves, and vanilla extract into a saucepan.
- Whisk: I whisked everything together really well until it was nice and smooth.
- Heat: I put the saucepan over medium heat. I kept whisking it occasionally until it started to simmer gently. Don’t let it boil!
- Cool & Store: I took it off the heat and let it cool down completely. Then, I poured it into a jar and stuck it in the fridge.
Enjoy
That’s It! You can enjoy this pumpkin spice creamer recipe I made with my family. Just add a splash (or two, or three…) to your coffee, and get ready for some serious fall feels. It’s so much better than the store-bought stuff, and you can totally customize it to your liking. Happy sipping!
