Homemade Pumpkin Coffee Creamer

By bakeaholic

Ingredients

• 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk1
• 2 Tablespoons (30g) pumpkin puree
• 2 Tablespoons (30ml) pure maple syrup
• 1/2 - 1 teaspoon pumpkin pie spice2
• 1 - 2 cinnamon sticks

Preparation

Step 1

In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee. Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.

Store leftovers in refrigerator for up to 1 week. Shake well before using.