Pumpkin Creamer

A glass bottle filled with a creamy beige liquid is placed on a marble surface. Nearby are cinnamon sticks, cloves, and a bowl of brown paste in the blurred background.

Prep Time 5

Cook Time 10

Total Time 13

Servings servings

Ingredients

▢ 1 ½ cup half and half
▢ 2 tablespoon pumpkin purée
▢ 2 tablespoon maple syrup or sweetener of choice
▢ 1 teaspoon pumpkin pie spice
▢ ½ teaspoon vanilla extract

Instructions

Whisk together the half and half, pumpkin purée, maple syrup, vanilla extract, and pumpkin pie spice in a small saucepan over medium heat.
Heat the mixture, stirring occasionally, until it begins to simmer. Do not let it boil.
Let it cool before transferring to a container.
Store in the fridge for up to a week. Shake well before using.

Notes

To store: Store in a glass bottle, jar, or air-tight container in the refrigerator for up to a week. Shake well before each use as the ingredients may separate and settle.

Sweetness tips: You can increase or decrease the maple syrup depending on your sweetness preference. Honey or sugar can also be used as substitutes.

Best pumpkin: Canned pumpkin purée works best. Just be sure it’s not pumpkin pie filling with added spices and sweeteners.

Pumpkin pie spice substitute: If you don't have pumpkin pie spice, mix the following together:

½ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon nutmeg
1 pinch of cloves

Nutrition