We have a thing for pumpkin and once the first day of Fall is here, it is officially “pumpkin season” at my house! 🙂 We used to consume numerous Pumpkin Spice Lattes from Starbucks but since we gave up starbucks we have had a hard time finding a good Pumpkin Spice latte flavor. Plus, we try to stay away from coffee syrups. So, when Lydia saw this recipe she knew she needed to give it a try. And honored me with the privilege of making the Pumpkin Spice coffee creamer for her. 😉 She loved it! And for Lydia to “love it”, it means this is a spectacular recipe! Real pumpkin, pure maple, and spice makes up the perfect fall coffee. 🙂
The recipe originated from Deliciously Organic. I did add additional vanilla and cinnamon. If you prefer your coffee a little sweeter I recommend adding more maple syrup! 🙂
- 2 cups half and half
- 3 tbs pumpkin puree
- 2 tsp of pumpkin spice
- 4 tbs Maple Syrup
- 3 tsp of vanilla extract
- 2 tsp of cinnamon
- 1/4 tsp nutmeg
- Whisk the half and half, pumpkin, syrup, and pumpkin spice together over medium heat.
- When it gets steamy remove from heat and add in the vanilla. Pour into bowl, covering, and let set for 3-6 hours in fridge.
- Use a strainer to transfer the cream into a jar or pitcher… do not skip this step, trust me! This will make the creamer smoother. 🙂