Nourishing Homemade Pumpkin Spice Creamer

Nourishing Homemade Pumpkin Spice Creamer-

Written by Katie Mae Stanley of Nourishing Simplicity

There is something lovely about wrapping your hands around a cup of hot coffee – it is soothing for the soul. Hot drinks always make me feel a sense of calm, whether it is in the quite hours of the early morning, with a friend or on a hectic day when kids can’t seem to get along. Just that brief moment of lifting the mug to my lips and taking a sip makes everything right, even if only for the moment.

I am by no means a black coffee kind of gal but I also can’t bring myself to use overly processed creamers as appealing as they might be. I tend to stick to a bit of raw cream, vanilla and maple syrup. In fact, I mixed them together to make my own vanilla creamer. With autumn here I couldn’t resist adding a bit of “fall” to my cup.

Pumpkin Spice Lattes are all the rage at the moment. When I have the time I like to make my own pumpkin pie latte but sometimes I want that bit of fall flavor without taking the time to whipped up a latte. I put my thinking cap on and decided to make my own pumpkin spice creamer.

Homemade creamers only take minutes to make. Once they are made you just store them in your fridge until you are ready to add them to your coffee. How easy is that?

(You can make your own pumpkin puree using this easy crockpot method here.)

Nourishing Homemade Pumpkin Spice Creamer
  • 1 cup whole milk (I use pastured raw milk)*
  • 1 cup pastured cream (I use raw cream)*
  • ⅓ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 TBS vanilla extract
  • 2 tsp pumpkin pie spice
  • Liquid stevia drops to taste (optional)
  • *If you do not want to use raw milk, you can use organic milk or two cups of a dairy free milk of your choice. If you are using canned coconut milk, use one cup of the milk and one cup of water.
  1. Pour all the ingredients into a blender. Blend on high for about 1 minutes. Or, you can pour the ingredients into a 1-quart jar and blend with an immersion blender.
  2. Store in a glass jar or bottle.
  3. Shake before use.
  4. Lasts for at least one week in the fridge.


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Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living, and faith. Ethnic and Midwest foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for over 30 amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

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  1. Mitch says

    Being Canadian, raw Milk is Illegal to purchase here.. We’re limited to getting anything raw, whether it be coconut, or almond milk..

    Although this winter, i will be making my own organic vanilla almond milk.. I picked up a nice jar of organic mexican vanilla, and I have 10lbs of organic almonds..

    • says


      It depends on the state how available raw milk is in the U.S.. However, this recipe doesn’t have to use raw milk, it’s just what Katie choose to use. 🙂 Your vanilla almond milk sounds very yummy!

  2. Micah says

    Raw milk is illegal, unfortunately, here in Louisiana but there is a local dairy that pasteurizes their milk at low temps. Their cream is delicious! I made this creamer tonight & wish I could have a cup of hot coffee right now. I’ll wait til the morning but could really just drink the creamer right out of the jar! Thanks for the recipe

  3. Twyla Zorba says

    I am totally addicted to Hazelnut flavored coffee and I hate buying the processed stuff although it tastes good.
    Would you happen to have a recipe for homemade hazelnut creamer? Thanks! I have bought powdered
    substitutes and ended up throwing them away.

  4. Renee says

    I made this to bring to a moms group. But it turned out chunky, almost looking curdled. It tastes wonderful, but presentation is a big part and this doesn’t look creamy. I blended it for a minute as suggested. Still chunky. Any other suggestions?

    • says

      I am so sorry, that I missed your comment. I know that it is almost two years later but I thought I would answer anyway. If you decide to give the recipe another try you can 1, blend it for more time, or 2, strain it. Because of the pumpkin puree and spices, it will naturally be thicker than your typical creamer but doing the two options I suggested should help a lot.

  5. Kelley Williams says

    I made this and after blending it looks curdled. It also makes my coffee look sort of green. Is that normal? It’s not very appealing looking.

    • says

      It may need to be blended for more time. When I make it, it does not look curdled but it is thicker than your typical creamer because of the pumpkin puree and spices. You can always strain it, it will loose some of the flavor, but not very much.:) As for making your coffee look green, I have never heard of that happening! The photo at the top of the post is what my coffee looks like with the creamer in it.


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