My No-Nonsense Take on Pumpkin Spice Creamer (Yes, I Actually Like It)

 

I’m a purist when it comes to coffee. Triple-shot espresso, splash of cream, done. Flavored beans? Hard pass. But every fall, the pumpkin-spice industrial complex tries to infiltrate my mug. I usually resist—until I stumbled across a homemade creamer recipe that didn’t sound like liquid chemicals. I tweaked it, tested it, and (don’t judge) now keep a jar in the fridge. It’s creamy, warmly spiced, and doesn’t taste like a Yankee Candle exploded in my cup.

  

Here’s the version I landed on. Takes five minutes, lasts a week, and elevates a plain espresso without stealing the show. 

Pumpkin Spice Creamer

Makes about 1¼ cups
 
1 c. heavy whipping cream
¼ c. canned pumpkin purée
2 T. pure maple syrup
1 T. dark brown sugar
½ t. ground cinnamon
¼ t. ground nutmeg
½ t. pumpkin pie spice
½ t. vanilla extract

Dump everything into a small saucepan over medium heat.   

Stir until it just threatens to boil—tiny bubbles around the edge, not a rolling roar. 

Drop the heat to low and simmer 1–2 minutes so the spices wake up. 

Use right away or let it cool, then funnel into a jar. Keeps refrigerated for 7 days. Shake before each pour.

Things to consider:

 Use REAL maple syrup, I WILL judge you if you don’t. The depth keeps it from tasting flat.

Dark brown sugar adds a subtle molasses backbone; light works but you’ll miss the edge.

If your pumpkin purée is watery, blot it with a paper towel first—otherwise the creamer separates.

Drizzle a tablespoon into hot espresso and you get velvet texture with a whisper of autumn. No orange food coloring, no “limited edition” nonsense. Just coffee that happens to taste like the good parts of fall.

Try it once. If you hate it, blame the Internet, not me. J

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