DIY Pumpkin Spice Coffee Creamer

I started making my own coffee creamer several months ago to save money and now I’m hooked. It’s delicious, easy to make, and a money saver. Now that it is officially fall here in Michigan, I have been drinking my morning coffee with this pumpkin spice creamer. I think it is even better than the store bought pumpkin spice creamer!

Ingredients:

  • 1 can sweetened condensed milk
  • 1 ¾ cups milk (you can use almond or soy milk if you are lactose intolerant)
  • 3 tablespoons pumpkin puree (NOT pumpkin pie mix)
  • 4 tablespoons pure maple syrup (it will work with the imitation syrup but the pure stuff is much better in my opinion)
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice

Directions:

1. Pour all of your ingredients into a mason jar (or clean creamer bottle).

2. Close the lid and give it a good shake. It is important to give it a mighty good shake before every use as it’ll settle into pretty layers, it looks pretty but won’t taste near as good if it isn’t shaken every time.

Tip: Pumpkin puree can be frozen and used up to four months after opening the can. I like to portion out an entire can and freeze in snack bags. You will get about six bags to freeze this way. That is six more times you can make this creamer! I have also used the leftover puree to make pumpkin bread and pumpkin cookies.

This recipe was originally found here.

Pumpkin Coffee Creamer

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Prep Time
5 min

Total Time
5 min

Prep Time
5 min

Total Time
5 min

Ingredients
• 1 can sweetened condensed milk
• 1 ¾ cups milk (you can use almond or soy milk if you are lactose intolerant)
• 3 TBS pumpkin puree (NOT pumpkin pie mix)
• 4 TBS pure maple syrup (it will work with the imitation syrup but the pure stuff is much better in my opinion)
• 1 tsp vanilla
• 1 tsp pumpkin pie spice

Instructions
1. Pour all of your ingredients into a mason jar (or used, clean creamer bottle).
2. Close the lid and give it a good shake. It is important to give it a mighty good shake before every use as it’ll settle into pretty layers, it looks pretty but won’t taste near as good if it isn’t shaken every time.

Notes
***TIP*** Pumpkin puree can be frozen and used up to four months after opening the can. I like to portion out an entire can and freeze in snack bags. You will get about six bags to freeze this way. That is six more times you can make this creamer! I have also used the left over puree to make pumpkin bread and pumpkin cookies.

Mama Say What?! http://www.mamasaywhat.com/

 

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