Can I use canned coconut milk instead of heavy cream?

Yes! Full-fat canned coconut milk is an excellent dairy-free substitute and pairs beautifully with the pumpkin and spices. It also provides a rich, creamy texture.

How long does homemade pumpkin coffee creamer last?

Stored properly in the fridge in a clean, airtight container, your creamer will stay fresh for 10–14 days. Always shake well before use and check for signs of spoilage.

Can I make this pumpkin coffee creamer sugar-free?

Absolutely. Use sweeteners like monk fruit, stevia, or erythritol. Start small and adjust to taste, since they’re more potent than sugar or syrup.

Will real pumpkin clog my coffee machine?

If you use a fine-mesh strainer during prep and add creamer after brewing, your machine should be safe. Avoid adding it to the water reservoir—only mix with brewed coffee.

Can I double or triple the batch?

Yes! Just scale all ingredients evenly and use a larger saucepan. You may need to simmer a little longer to fully blend the flavors, but the results are just as delicious.

Pumpkin Coffee Creamer Homemade Recipe That Will Change Your Mornings 2025

Pumpkin Coffee Creamer Homemade Recipe That Will Change Your Mornings

Print Recipe

This rich and cozy pumpkin coffee creamer is made with real pumpkin puree, warm fall spices, and customizable sweetness. It’s the perfect homemade addition to your morning coffee—no preservatives, just pure autumn flavor in every sip.

Author: Harmony
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 45 minutes (includes cooling)
Yield: 16 servings (2 tbsp each) 1x
Category: Drinks
Method: Simmer
Cuisine: American

Ingredients

Scale

1 cup heavy cream (or half-and-half)
1 cup milk (whole, almond, oat, or your choice)
1/3 cup pumpkin puree (not pumpkin pie filling)
1/3 cup maple syrup or brown sugar (adjust to taste)
1 tbsp vanilla extract
2 tsp pumpkin pie spice
1/4 tsp ground cinnamon
Pinch of salt

Instructions

In a medium saucepan, combine heavy cream and milk over medium-low heat. Warm gently—do not boil.
Whisk in pumpkin puree and maple syrup until fully smooth and blended.
Add vanilla, pumpkin pie spice, cinnamon, and salt. Simmer for 5 minutes, stirring occasionally.
Optional: Strain through a fine-mesh sieve for a smoother texture.
Let cool completely, then pour into a jar with a tight-fitting lid. Refrigerate at least 4 hours before use.
Shake well before each use. Enjoy in hot or iced coffee, chai, or oatmeal!

Notes

Dairy-free? Swap heavy cream for canned coconut milk and regular milk for almond or oat. Adjust sweetener to taste using maple syrup, brown sugar, or sugar-free options like monk fruit. For extra flavor, steep a cinnamon stick during simmering!

Nutrition

Serving Size: 2 tablespoons
Calories: 70
Sugar: 3g
Sodium: 20mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg

Keywords: pumpkin coffee creamer, fall creamer, homemade coffee creamer, dairy-free pumpkin creamer

Find it online: https://harmonymeal.com/pumpkin-coffee-creamer-homemade/