This homemade pumpkin spice coffee creamer uses real pumpkin, actual spices, and cream you can pronounce. It’s way cheaper than store-bought, quick to make, and adjustable in sweetness.
Low and slow is the rule to avoid scorching the dairy. Whisk aggressively at the start to incorporate the pumpkin puree. Taste and adjust spices at the end. The creamer keeps for up to two weeks in the refrigerator. Do not freeze. For a dairy-free version, substitute heavy cream with full-fat canned coconut cream, whole milk with oat milk, and sweetened condensed milk with sweetened condensed coconut milk.
Keywords: pumpkin spice, coffee creamer, homemade, fall, pumpkin, dairy-free option, sugar-free option