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pumpkin spice coffee creamer

Pumpkin Spice Coffee Creamer


  • 1 1/4 cup half and half (sub dairy-free if necessary)
  • 1 tsp pumpkin pie spice
  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup


In a saucepan over medium heat, whisk the half and half, pumpkin puree, maple syrup, and pumpkin pie spice. Increase to medium-high and bring to a boil, whisking continuously. Let cook for 1 minute and remove from heat. Let cool and store in a Mason jar in the fridge.  


 – Store in the fridge for up to one week. Shake before using. 

– If you are using a sweetened non-dairy creamer, reduce the amount of maple syrup