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homemade pumpkin spice coffee creamer

Homemade Pumpkin Spice Coffee Creamer

This creamy, dreamy pumpkin spice creamer is easy to make with just a few simple ingredients. Perfect for adding a touch of autumn to your morning coffee!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Beverage
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 can (12 ounce) Full-fat coconut milk (refrigerated overnight)
  • 0.5 cup Pumpkin puree (not pumpkin pie filling)
  • 0.25 cup Maple syrup or other liquid sweetener to taste
  • 1 teaspoon Pumpkin pie spice
  • 0.5 teaspoon Vanilla extract
  • 0.25 teaspoon Ground cinnamon optional, for extra spice
  • 1 pinch Salt

Equipment

  • Blender
  • Measuring cups and spoons
  • Airtight container

Method
 

Instructions
  1. Chill the coconut milk: Refrigerate the can of coconut milk overnight. This separates the cream from the water.
  2. Scoop out the coconut cream: Open the can and scoop out the thick, solidified coconut cream from the top, leaving the watery liquid behind.
  3. Combine ingredients: Add the coconut cream, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, cinnamon (if using), and salt to a blender.
  4. Blend until smooth: Blend on high speed until completely smooth and creamy. This may take a minute or two. Scrape down the sides as needed.
  5. Taste and adjust: Taste and adjust sweetness or spices. Add more maple syrup or pumpkin pie spice as needed.
  6. Store and enjoy: Pour into an airtight container and refrigerate for up to one week. Add to coffee, tea, or other hot beverages.

Notes

For a richer flavor, use full-fat canned coconut milk. You can also adjust the amount of maple syrup to your preference. Leftover watery coconut milk can be used in smoothies or other recipes.