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  • Writer's pictureCheyenne

Pumpkin Spice Creamer


¼ c. pumpkin puree

¼ c. milk

1 c. heavy cream

1 tbsp pumpkin pie spice

1 tsp cinnamon

1 tsp vanilla

1 can (15oz) sweetened condensed milk


  1. Place saucepan over medium-low heat

  2. Add pumpkin, milk, heavy cream, pumpkin pie spice, cinnamon, and vanilla

  3. Whisk until everything is well incorporated, then add sweetened condensed milk

  4. Allow mixture to heat for about two minutes while stirring frequently. Do not bring to a boil, or heat too much

  5. Cool completely and store in an airtight container

  6. This will last about 1 week in the fridge. Make sure to shake well before use to redistribute the spices

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