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This pumpkin pie coffee creamer recipe is a delicious, healthy, homemade creamer you’ll love waking up with!
I do love pumpkin time. And pumpkins. And eating them. And now, I can even drink them with this pumpkin spice coffee creamer! Oh, when did life become so perfect?
I absolutely adore this creamer. It’s just creamy enough, you can taste the REAL pumpkin in it (nothing worse than fake pumpkin flavoring… yuchhhhh!), and it’s totally low in fat and calories! (Providing you don’t add the entire bottle to an enormous cup of coffee like my friend did.)
Yup, needless to say, I had to make two batches of this to get any. But it was so worth the five minutes it took to make it. Seriously worth it. You’ll see…
HOW TO MAKE PUMPKIN SPICE COFFEE CREAMER
The secret of this recipe is in making “condensed milk”. It’s made with a special ingredient. Raisins! It’s naturally sweetened and thickened by the raisins so all you have to do then is add your pumpkin spice! Super easy, right? Now, I’m a purist when it comes to pumpkiny things. So I also added some real pumpkin to this. You can skip this step if you like, but I find it adds great nutrition and just that little extra pumpkiny flavor you might be looking for in a creamer like this. You can use regular milk for this if you prefer. In fact, if milk isn’t an issue for you as it is for me, you may actually prefer using regular milk as it tends to thicken just a bit more than the almond milk. But that choice is yours.
MORE COFFEE CREAMERS
PUMPKIN PIE COFFEE CREAMER RECIPE:
Pumpkin Pie Coffee Creamer
- 1 cup unsweetened almond milk
- ½ cup raisins
- 2 tbsp. pumpkin puree
- ¼ tsp. pumpkin spice mix (see link above – No sugar added if purchased)
- ½ tsp. pure vanilla extract
- maple syrup (to taste)
- In a medium mixing bowl, combine the milk and raisins, cover the bowl with plastic wrap and set in the fridge overnight.
- In the morning, strain out the raisins from the milk.
- Using a blender or immersion blender, blend in the rest of the ingredients.
- Note: There will be a lot of sweetness from the raisins. But once the creamer is in the coffee, you may actually need a bit more sweetness, depending on your tastes. That’s where the maple syrup comes in. You can add it to your creamer or simply to your coffee. Either way. I’ve also found that you can actually blend the raisins into the creamer and then strain out the chunky bits. That increases the sweetness as well.