Pumpkin Spice Creamer

How it came to be. . .

There’s just something so cozy and wholesome about a warm coffee in the cold weather. My favorite part about the fall is having warm drinks with the perfect amount of spices. This year, my family and I were determined to make the most out of the fall from creating homemade pumpkin pie to pumpkin banana bread, to pumpkin spice muffins to pumpkin spice creamer. I have to say that I don’t think the perfect creamer exists although the nutpod and chobani brands are probably some of my favorites right now. Although buying creamer is way easier, Im not too fond of the after taste some creamer brands leave in my mouth, so I went ahead and tried creating my own from scratch with the very pumpkins we picked this year. If your wondering whether pumpkin puree straight from the pumpkin taste better than from the can, then your right! The difference between the taste, in my opinion, is the pumpkin puree from the can is much more “watery” and bland. Creating pumkpin puree from scratch is far more worth it, if your going for a rich pumpkin taste in your fall dishes this year. This recipe is simple and the ingredients you need are what you need for both the puree and the creamer.

5E823147-3A5F-4CD0-953C-B14ED831A07A.jpg
34D8BED4-00A8-4CD5-B45B-13BB75783CFE.jpg
00CA6377-0F80-43B8-9E73-38FF907DB59C.jpg
D3EE2A26-67AE-48EA-BDDE-91BBFA6EE211.jpg
6B1AB3CB-028F-4E63-905D-13F29377ED92.jpg
327BD2C9-C505-4D6C-99F7-29F7D2A6E3E3.JPG
33564C10-9B5C-4679-BE79-EE8CA3CEE105.jpg
23214B30-C117-4B7D-8C3A-66BC37AB0219.JPG
8B6D0B53-1943-421F-B98E-0FF85363E308.JPG

what you’ll need.

  • 1 small/medium sized pumpkin

  • Olive Oil

  • 1/2 tsp. Salt

  • 2 tbsp. ground cinnamon

  • 1 cinnamon stick

  • 1 cup heavy cream

  • 1 1/2 cup of whole milk

  • 1 cup of homemade pumpkin puree

  • 2 tbsp. sweetened condensed milk

  • SERVING LASTS UP TO A WEEK

RECIPE.

  1. Pre-heat oven to 400 degrees.

  2. Take your pumpkin and cut in half.

  3. Drizzle the inside of the pumpkin with some olive oil, add 1/2 tsp of salt, 1 tbsp of cinnamon.

  4. Place pumpkin in the oven for 45 minutes to an hour.

  5. Once your pumpkin is ready - brown crisp edges and moist/soft flesh, remove from the oven and let it cool for 10 minutes.

  6. As you wait, grab your ingredients for the creamer , the spices, milk , cream etc, and take out your food processor.

  7. Scrape out all the flesh from your roasted pumpkin and place in the food processor.

  8. Once you place all your pumpkin in the processor, add 1 tbsp. of maple syrup (I really enjoy the taste of this one.)

  9. Now you can add a portion of your spices - Nutmeg, ground ginger, cinnamon sugar, ground cloves and pumpkin spice.

  10. Once you have a a smooth texture - (take a good sniff of the puree- the smell is beautiful!) Place your puree in a 16 0z glass jar for storage.

  11. Take out a small sauce pan and add your heavy cream and whole milk. Let that simmer for 2 minutes on low-medium heat.

  12. Add your condensed milk, pumpkin puree, 1 cinnamon stick , vanilla extract, and the remainder of your spices (2 tsp of pumpkin spice, 1 tsp of cinnamon, 1/2 tsp of ground cloves, 1/8 tsp of ground ginger, 1/2 tsp of nutmeg.) Gently whisk repeatedly for the best taste.

  13. This part is optional depending on how sweet you like creamer, but I added 1 tbsp. of coconut sugar. If you haven’t tried coconut sugar, try it, it gave my creamer a light nutty taste to it.

  14. Whisk, mix, whisk until it lightly bubbles and you're satisfied with the smell.

  15. At this point, you can give it a taste test and depending on your preference of flavor, add more puree or sugar.

  16. Once it cools, add to a 16 oz jar and place in your fridge. This recipe will last about 7-10 days in your fridge.