Pumpkin Spice Coffee Creamer {With REAL Pumpkin!} Low Carb & No Sugar Added!

Sweeten your morning with a drizzle of Sugar-Free Pumpkin Spice Coffee Creamer! Some like it hot, some like it iced, I like it with a splash of booze! 

Dreamier & Creamier than store bought (I swear!)

It’s a well-known fact that good coffee creamer makes even the nastiest of coffees drinkable.

But somewhere down the road, we lowered our standards like a limbo pole at a contortionist convention—that’s as low as you can go, friends—and have accepted bottled coffee-companions full of preservatives and sugar over the real thing.

Convenient, yes.

Depressing and soul-killing? Also yes.

When it comes to me and my morning coffee, I prefer to be the only bottle blonde in the picture….which is why we are gathered here today! To lay to rest that tired old bottle of overly-sweetened non-dairy (but somehow dairy-like?) creamer for good. Amen.

The Basics of Homemade Coffee Creamer

Why homemade, you ask? Because the flavor is delightful and not overpowering and artificial! And no one wants artificial pumpkin flavor when real-life pumpkin is conveniently canned and ready for us.

To make the best creamer you possibly can without a laboratory, here are some tips!

• Don’t go full fat. All heavy cream gets strange and lumpy after a few days in the fridge. A mixture of Fat-Free half-n-half and heavy cream is lump-less and lovely. You can also use full-fat half-n-half!
• Make it dairy-free if you want! You can use your favorite dairy-free milk, just know that the thick creamy wow factor will be less. Still delish though.
• Strain it or regret it. There will be pumpkin residue. Avoid it by straining the final mixture through a fine-mesh sieve. Just like the pros at Bon Appétit do! I also enjoy these small fine mesh strainers which are shown in the photo above.

Alright pumpkin Lovers, let’s grab our potions!

The best part about homemade pumpkin spice creamer is that you only need a handful of potions (aka ingredients!) and yes, we’re using actual pumpkin. From a can but it’s real!

Pumpkin Puree

Make sure you’re grabbing 100% pure pumpkin puree, not pumpkin pie filling unless you…want to drink pumpkin pie filling? No judgement here. You only need a little, but it gives the creamer real pumpkin flavor and you can save the rest of the can for a batch of Super Moist Keto Pumpkin Spice Muffins! Or freeze it in tablespoon portions for your next batch.

Half & Half

This is the hack since half & half is essentially unflavored coffee creamer! Rich enough to make your coffee taste less like coffee, without fully removing the essence of coffee. But I like my coffee to be super creamed so the next addition is straight up heavy cream!

Heavy Cream

Just a little heavy cream, I’m not an animal! But the addition of heavy cream to the half & half strikes the perfect balance of thick without a fatty or oily mouthfeel and feels more like Starbucks and less like a gas station trying too hard.

Pumpkin Pie Spice

The shortcut to all those cozy fall flavors without measuring cinnamon, nutmeg, ginger, and cloves separately! Use your favorite premade blend or homemade pumpkin pie spice if that’s your thing.

Sweetener

Use the sweetener you prefer and adjust it to taste. I am not strict keto anymore but I still don’t drink full on sugar so I use Allulose in either powdered or liquid form. Make sure it’s sweet because you’re adding the finished creamer to coffee, which is bitter and gross, so I like it sweet enough to fix that.

Vanilla

A little vanilla rounds everything out and makes the pumpkin and warm spices taste even better. It seems minor, but don’t skip it!

Hot or Iced? How about both!

I’m the type of coffee lover that will drink two cups, piping hot, in 93-degree weather. Iced just isn’t my thing (when it’s not hot, I tend to chug it) but I know some of you love it! This pumpkin spice creamer works great both ways so enjoy it how you like it!

Hot Coffee? Do This ☕

Give the creamer a good shake, then add a huge splash to freshly brewed hot coffee. Start with 2 to 3 tablespoons per cup and add more to taste.

If you are a foam-lover you can have it that way too! Warm the creamer in a separate mug and give it a quick buzz with a frother before pouring it into your coffee. Top with a little extra pumpkin pie spice or cinnamon and suddenly your Monday doesn’t suck so much.

Iced and Spiced? Do This 🧊

Fill a glass with ice, pour in your favorite cold coffee or cold brew, then add 2 to 3 tablespoons of pumpkin spice creamer. Stir everything together and adjust to taste.

For an extra creamy iced version, grab that frother again and buzz the creamer cold before pouring it over your coffee. You’ll get that pretty, creamy layer on top that is purely aesthetic but worth it.

Little tip: Give the bottle a good shake before each use. Since we’re using real pumpkin and spices, some settling is completely normal.

Want More Festive Treats? Try These!

• Pecan Crust Pumpkin Pie! Dairy-Free & Keto!
• Cinnamon Pecan Affogato {Low Carb & Super Easy!}
• Gluten Free Chocolate Chip Zucchini Bread!

Heads UP! This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.