Pumpkin Spice Coffee Creamer Recipe


I love the flavors and scents that fall brings, especially pumpkin.  Lately on Facebook everyone has been talking about pumpkin lattes and pumpkin coffee, pumpkin creamer and all things coffee and pumpkin together.


But I have two problems with this.

First, I hardly ever go out so I rarely have the chance to order a pumpkin coffee.

Second, I am a purist with respect to my diet and try to make as much as I can from scratch. I think people don’t realize how easy it really is to make some of their favorite things instead of buying it pre-made.

So I figured I would try to make my own pumpkin creamer, and it was pretty easy.  My version is also healthy too!

I used these ingredients:

Heated the half & half, pumpkin and Truvia on the stove until bubbling.

Then I added in everything else, whisked until mixed and chilled.

4.5 from 2 reviews
Homemade Pumpkin Spice Creamer recipe
Prep time
Cook time
Total time
Quick easy and healthy pumpkin creamer recipe
Serves: 8
  • 1 cup fat free half & half (skim milk works better because the pumpkin will thicken it up significantly)
  • ½ cup pumpkin
  • Truvia or sugar to taste (1-2 tbsp)
  • 1 tbsp vanilla
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  1. Heat half & half, pumpkin and sugar (or Truvia) over medium heat until bubbling and sugar is dissolved.
  2. Remove from heat.
  3. Wisk vanilla and spices into warm mixtures until well blended.
  4. Cool.
  5. Serve.
You can use full fat creamer or even milk with this recipe. It will affect the consistency. With the half & half, the creamer was thicker than normal. I think skim milk is probably the ideal for the right consistency with traditional creamer. If you want your creamer sweeter, you can add more sugar to the recipe, or just add it in later so the whole family can enjoy and sweeten it to their preferences. Calorie info is based upon fat free half and half and Truvia.
Nutrition Information
Serving size: 2 tbsp Calories: 30

You can choose to top it off with some whipped cream and cinnamon or nutmeg sprinkled on top!  Real whipped cream has around 25 calories so it’s actually a guilt-free treat.


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  1. Cat says

    I used regular half and half. There are weird and unnatural sounding things in fat free half and half not to mention carageenan! Yikes. It came out great!!

    • says

      Cat, this is an old recipe I need to update, I only use full fat products now without all of the crap, organic and no Truvia either. It’s actually on my list to re-do it in the next few weeks!

  2. jessie rose says

    I want to thank you so much for sharing. I have been searching fora recipe with stevia for awhile, they have them,but use almond or coconut milk I don’t mind these,but I do like the flavor of cream.and it’s smoothness not to mention the yummy pumpkin flavor. :)

  3. says

    THANK YOU!!! I think you just made the entire world a better place. I’m going to go buy all the ingredients right now!! EEEEKKKKKK!!!! Can I please re-post this if I give you credit!?!

  4. Kimberly B says

    Love this! I would love to try to come up with a Gingerbread creamer recipe. Most of the ones that I’ve seen either use Coffeemate or they use Molasses or Brown Sugar. Any ideas about how to make a sugar free version of Gingerbread cream using either skim milk of fat free half n half???

  5. says

    This Homemade Pumpkin Spice Creamer recipe is easy to make. My hubby loves to add cream to his coffee. I’ll consider trying this recipe for him. Thanks for sharing! :)

  6. Carolsue says

    This looks fantastic — and so much cheaper than Starbucks! Wow!
    Digicats {at} Sbcglobal {dot} Net

  7. Janet W. says

    This looks absolutely delicious. I have a best friend that would LOVE it and I can’t wait to pass the recipe on to her!!

  8. says

    I was wondering if there was a non-dairy substitution for this since I’m allergic to basically anything that is dairy related =( I have seen some other recipes that call for almond milk, but I didn’t know if that would work for a creamer… Thanks!

  9. Kellie says

    This creamer is fabulous! So yummy I could drink it without coffee (and that’s saying something)! I doubled the batch and used Skim Milk and Splenda (it’s what I had on hand) to taste! SO thankful for this recipe as I joined Weight Watchers 7 months ago and have lost 16 lbs. post-children. Pumpkin Spice Creamer is my absolute favorite and I was already preparing myself for the depression of not consuming it this holiday season. Now I don’t have to deprive myself! Thank you so much for coming up with this recipe!!

    • says

      Thanks so much for sharing about the recipe, I love having feedback, it helps others know that the recipe IS actually good and not just me saying that LOL.

      I’m glad you enjoyed it and congrats on the weight loss!!!!

  10. Chara says

    Thanks for this! I am hooked on pumpkin creamer and it’s not in stores yet here. Like you I rarely make it to coffee shops or have the extra dinero to spend on them. I look forward to trying this tomorrow morning!

      • Chara says

        I like it! It is not as sweet as the International Delight type stuff which I normally get. BUT! That is a good thing! It tastes so much like a pumpkin latte. I will be using this from now on and I can feel GOOD about knowing how sweet it is and that there is no “bad stuff” in it! I tried a home made latte last fall and it bombed. This is perfect. Thanks again for figuring it out and sharing.

        • says

          Chara, thanks for the feedback! I’m glad you enjoyed it. It is definitely not as sweet, but you could always add some more Truvia to sweeten it up without the guilt. Even adding a bit of raw sugar is much better than buying a premade one with who knows what is in it.

          I really appreciate you taking the time to come back and share your experience with the recipe!

          • Kelsey says

            Hello! I couldn’t resist trying this recipe, so I used half & half (will try 1% milk next time). The only problem I had was that the pumpkin didn’t all melt into it, even after bubbling. I kind of had weird pumpkin that was a little dry (not like Libby’s pumpkin at all), so I had to strain all the chunks out and I think it lost a lot of pumpkin flavor that way. Also, it’s definitely not sweet, but I prefer adding honey to the coffee afterwards anyway.
            Next time I’ll be trying it with 1% milk and maybe some better pumpkin. Thanks for posting the recipe!