Great & easy recipe for pumpkin soup.Read More
You had me at Pumpkin Spice! So far I am off to a great start in October! At least in Johnny's eyes. This man loves his sweets, however, he is not a chocolate kinda guy...or a super sticky greasy cookie sorta man either. He loves fruit pies and cakes (must have butter creme frosting, don't give him cream cheese frosting) and candy. Well...he likes a lot more than he doesn't like. BUT...he is a pumpkin pie man and I won him over making pumpkin pie from scratch over the weekend. So right now, I am on the pedestal. (family inside joke)
Being that I roast coffee, enjoy everything coffee and want wonderful people like you to enjoy coffee at home, I wanted to maintain my "pumpkin theme" this month and provide you a recipe at home for your very own pumpkin spice creamer.
It's super easy and likely you have all the ingredients-minus the pumpkin puree. I roasted several mini pie pumpkins so I have plenty or puree frozen and ready when I need it. However, if you want to make your own pumpkin puree, go check out my blog "It's October...It's All About Pumpkin" on how to make pumpkin puree OR grab a can of pumpkin puree at the store...it will work just as well.
Also, the recipe calls for pumpkin pie spice. Several options, if you have pumpkin spice already in your cabinet...great! Or, you can buy pumpkin spice at the store. However, I made a batch of pumpkin spice to keep on hand for the holiday season. Most likely (especially if you're a baker) you have the ingredients in your cabinet. I will include the Pumpkin Spice mix below the Pumpkin Spice Creamer.
The recipe calls for your choice of milk/cream. I actually used a combo of whole milk and heavy whipping cream. (because that is what I found in the refrigerator)
You combine all the ingredients in a saucepan and begin whisking the ingredients together. I also threw in a cinnamon stick...it's optional. Place the heat on medium...you do not want this to boil. I would whisk the ingredients for about 2-3 minutes.
Next, take the saucepan off the heat and let it cool. Then place in a heat resistant container to keep in the refrigerator. The creamer will keep up to five days if you can keep it that long (wink wink smiley face).
I used a mason jar and placed in the fridge. When you are ready to use be sure to give a couple of shakes to your creamer to mix the ingredients since they will settle.
Next morning, I was ready to enjoy. I used my very special creamer holder...a dachshund that was given to me by my wonderful sister-in-law, Tami. I enjoyed my coffee with a couple of neighbors to see what they thought. It was a hit! The taste was sweet enough but not over the top. It tastes really good and fresh. Much different than the actual store bought kind.
I don't use creamer in my coffee. I typically enjoy my coffee black and time to time with creamer. I don't use any sugar. However, this creamer was great it didn't make the coffee too sweet. It was a nice change for me.
The big bonus was gathering people at my house to sit and enjoy some coffee and fun conversation. One of the big reasons I roast coffee...so you can enjoy at home with family & friends. Enjoy your coffee the way you like to drink it...whether cream & sugar...just cream or black...enjoy with someone and create a great memory.
Pumpkin Spice Creamer
- 1 1/2 cups of half-and-half (you can use milk, heavy cream, soy, almond, your choice)
- 2 Tablespoons pumpkin puree (purchase at the store or make your own)
- 2-4 Tablespoons brown sugar (I used 2 Tablespoons)
- 2 Tablespoons of maple syrup
- 2 Teaspoons of pumpkin pie spice ( I made from scratch and have the recipe below)
- 1/4 Teaspoon of vanilla extract
- Cinnamon stick (optional)
Combine all the ingredients in a saucepan and turn heat to medium-high. Begin whisking ingredients and stir 2-3 minutes. Do not let the milk/cream boil. Simmer is fine. Set saucepan off heat to cool and place in airtight, heat resistant container. When you are ready to use be sure to shake up contents as the homemade ingredients tend to settle.
Pumpkin Pie Spice
- 1/4 Cup ground cinnamon
- 2 Tablespoon ground ginger
- 4 Teaspoons ground nutmeg **( I used 2 1/2 Teaspoons of freshly grated nutmeg)
- 2 Teaspoons ground allspice
- 2 Teaspoons ground cloves
Combine all ingredients in a small bowling whisk until well blended. Store in air-tight jar. **If you use freshly grated nutmeg, you may wish to add slightly less. The flavor can be more intense.
I would absolutely L-O-V-E any updates and comments when you make it. Please feel free to share on our Facebook page or Instagram.