Well HELLO THERE fall! We’ve been waiting for you to grace us with your appearance for quite some time now, so thank you for showing up.
We don’t really need permission from fall to make any and all things pumpkin spice, but somehow we feel we are not quite in the right if we jump the gun and do all things pumpkin before fall is really here. At least us rule followers do.
So, it’s time at last! I’ve been making my own homemade coffee creamer (just vanilla flavored) for a while now, and I decided to see if I could make sometime perfect for the changing of the seasons. I like being able to make it as sweet as I like, and I use real maple syrup that I buy at Costco as my sweetener. This recipe is very easy to make, with just milk, cream, pumpkin puree, maple syrup, vanilla and pumpkin pie spice. I do think it’s important that these ingredients are brought to a slight simmer on the stovetop for a couple of reasons. First of all, the raw pumpkin taste is cooked out, and second, the spices are more flavorful when they steep in the warm milk and cream. Everything incorporates nicely, though I would store it in glass bottle with a lid so that it can be shaken before each use.
I found this one at my local hobby store. When I saw it, I knew exactly what it could be used for, and it’s just the right size for a double batch of homemade creamer for my husband and I to use throughout the week.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup real maple syrup
- 1/2 cup canned pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice mix
- Whisk all ingredients together in a small pan, and bring to a simmer over medium heat, whisking occasionally. When a few bubbles come up around the edges, whisk for a minute or two, and then remove from heat.
- Allow to cool slightly, and then store in a glass bottle with a lid in the refrigerator for up to a week.