Why spend money on name-brand coffee creamers when you can make your own that tastes even better?
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 28 |
| Yield: | 28 servings |
Ingredients
- 14 ounces heavy whipping cream, divided
- ¼ cup maple syrup
- 3 tablespoons pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
Instructions
- Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
- Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.
Reviews
Really really good but I will take the advice on using half and half next time. It is really thick but really good. I might of also added a little to much to my ice coffee. I did not use maple syrup and it still taste great. 🙂
Added all the ingredients, in order, and used the blender.
I made this vegan by substituting full fat canned coconut cream for the whipping cream and oat milk based sweetened condensed milk from Whole Foods Market. It needs to sit a couple days in the refrigerator to eliminate strong coconut flavor but after that it was very delicious. Thanks for the great recipe!
This is super delicious! Written as is, it’s great! Like others, I played around and added a little more pumpkin and spice – after fully tasting in my coffee. I also used unsweetened almond milk in lieu of the heavy cream. This is a fun recipe to play around with. Thanks!
I made this recipe exactly as written and it was great. 🙂
Oh my gosh! This is so good. I stopped buying creamer since this recipe, just sayin
Very good creamer. Too sweet and creamy for me as written, so I used half and half instead of heavy cream and 3/4 teaspoon maple flavoring instead of maple syrup. I added an extra tablespoon of pumpkin, but it didn’t need it. It all depends on your tastes, and this recipe is great for adjusting to yours.
I found this to be very, very good. the maple syrup adds a nice flavor without being overbearing. it is so easy to make too. I will definitely make this again.
I loved the idea of this recipe but I got inspired at home to cut down the sweetness and my it dairy free. To make it less sweet I added in 1 tbsp maple and vanilla extract. I also added 2 tbsp of pumpkin puree. I subbed in coconut milk and cream! Wow it was delicious. I added 2 espresso shots and it tasted like ice cream for the best latte Fall drink!
Best recipe for a pumpkin coffee creamer that I’ve found! I did follow what two reviewers suggested. Only did the 4 oz of creamer and used half and half instead of heavy cream. Also did 4 tablespoons of pumpkin. Otherwise I followed exactly!! Just fabulous to know what I’m putting in my coffee! Welcome Fall!!!
it really good and makes alot for me and the coffee i make
Pretty easy and this makes 1 Quart if anyone was curious.
No changes. Way yummy.
Excellent … I used half and half to save on calories and it is delicious!!
A good start. I like my creamer BURSTING with flavor if I’m going to waste the calories. I used this as a base recipe. But I used 1/2c + 2T of pumpkin purée, 1/4 each of ground allspice, ground ginger and freshly ground nutmeg, 1/2 t of ground cloves and 1t cinnamon, 1/2 T vanilla extract same everything else, same technique. It smells like straight up pumpkin pie!! And tastes like it too when you lick the spoon haha
Excellent. I omitted the maple syrup as the sweetened condensed milk is sweet enough Thank you for sharing….so long Starbucks.
I did not make it the exact same way, I used half and half, instead of whipping cream and took the review advice to use less maple syrup, and used 3 tablespoons. But I don’t have a sweet tooth to an extreme, this recipe seems hard to mess up in any combination (I am new to cooking). the maple syrup is a brilliant addition. I have already stored a batch in the freezer, and kept an old creamer container in the fridge, so that the extra pumpkin will get used. Thanks for this recipe!
My daughter loves all things “pumpkin spice” in the fall, but I don’t like all the artificial ingredients in the creamers. This stuff not only passed Mom’s Ingredient Test, it passed my daughter’s taste test! Super easy to make, and “freaking delicious.”
I use half and half instead of heavy whipping cream. Very good!!
I made this yesterday and I must say that it it GOOD!!!…..Of course I put little more pumpkin ( 4 Tbsp) and more pumpkin pie spice (4 tsp) and I cooked it on the stove. I would make this again and again…it saves me on buying it in the store
I added 4 tbs of pumpkin and withheld the last 10 oz of cream since I wanted it a little stronger. Turned out great! I will make this again!