Beverages, Breakfast, Recipes

Real Food Pumpkin Pie Coffee Creamer + Video

October 12, 2013

Pumpkin Pie Coffee CreamerFall is in the air! And boy do I love it – Fall is by far my favorite season. Being an East Coast kid, I grew up with the beautiful colors of the turning leaves. All the reds, yellows, and oranges spanning the countryside. Montana does not have the same extent of this Fall foliage, but this time of year always holds a special place in my heart. One of my favorite Fall memories was walking my dog, Dundee, along the road we lived on as the trees turned and the air was crisp. I always knew where Dundee was because he was crunching along in the leaves.

Another favorite part of the season for me is when everything goes Pumpkin Spice. Before I was a “real foodie”, I would purchase the seasonal coffee creamer and enjoy each sweet sip. Then I looked at the label, and as we all know, it doesn’t quite align with “real food”.

“INGREDIENTS: WATER, SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, AND LESS THAN 2% OF SODIUM CASEINATE (A MILK DERIVATIVE)**, NATURAL AND ARTIFICIAL FLAVORS, MONO- AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, COLOR ADDED, CELLULOSE GEL, CELLULOSE GUM, CARRAGEENAN.” (source)

There are some definite ickies in there – hydrogenated soybean oil…natural and artificial flavors…carrageenan. No. Thanks. Notice there isn’t any pumpkin or pumpkin spice in the mix?

But, alas, you do not need to miss out on a Pumpkin Spice Coffee Creamer…I have formulated a delicious recipe for your coffee that I have dubbed Pumpkin Pie Coffee Creamer – and it tastes better than anything you can buy in a plastic jug at the store!

Plus, by now you should all know I am all about easy – and this recipe is just that! Make a mix of this and store it in the fridge for up to one week (if it lasts that long). My recipe includes real pumpkin, pumpkin spice, and cream. I also made you a video to show you how I did it!

How to Make Pumpkin Pie Coffee Creamer

Real Food Pumpkin Pie Coffee Creamer

The Fundamentals

3/4 cup heavy cream
1/2 cup whole milk
1/2 cup pumpkin puree (like this)
1/2 vanilla bean, using just the seeds
1/4 cup organic maple syrup (like this)
1/2 teaspoon organic pumpkin spice (like this)
pinch of sea salt (like this)

The How

1. Place all ingredients in a large glass measuring cup.

2. Using an immersion blender (or regular blender), blend the ingredients until just combined. Store in a mason jar in the fridge for up to one week.

3. Pour into a cup of coffee or tea to enjoy the Fall wonderfulness!

This post is a part of Homestead Barn Hop, Thank Goodness it’s Monday, Party Wave Wednesday, Fat Tuesday, Allergy-Free Wednesday, Real Food Wednesday, Frugal Days, Sustainable Ways, Thank Your Body Thursdays, Fight Back Friday, DIY Linky, Thank Goodness It’s Monday, Real Food Wednesdays, Party Wave Wednesday, Fat Tuesday, Homestead Barn Hop, Thank Your Body Thursdays, Fight Back Friday.

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30 Comments

  • Reply Heather K. October 12, 2013 at 5:21 pm

    This looks so yummy! I love your video and the music is awesome, great job! đŸ˜€

    • Reply Katie October 12, 2013 at 10:29 pm

      Thanks, Heather!! <3

  • Reply sharon romanowsky October 12, 2013 at 7:33 pm

    Hi Katie,
    This looks awesome. I have a question about the vanilla bean, I have never used fresh before like shown in the video. Is what your scraping out the meat/pulp, is that included in the recipe? Or was that the seeds that are to be removed and tossed? I’m assuming it is the the good stuff but I’m not sure.
    Sharon

    • Reply Katie October 12, 2013 at 10:32 pm

      Hi Sharon,

      The seeds are what I am scraping from the inside, and that is the good stuff you want to keep and use. :) I scrap out half a vanilla bean and add the seeds in with the salt/pumpkin spice in the video. I hope this helps and you enjoy the recipe!

      Katie

      • Reply Sharon October 15, 2013 at 6:39 pm

        We have a winner… it is really good Katie. The vanilla bean is pricey but oh so good. Thanks for this recipe.

        • Reply Katie October 16, 2013 at 7:17 am

          So glad you enjoyed it, Sharon! :)

  • Reply Brianne October 13, 2013 at 9:09 am

    I don’t have vanilla beans right now, what do you think would be a good amount of Vanilla extract to use?

    • Reply Katie October 14, 2013 at 7:18 am

      I would say about 1/4 of a teaspoon, enough to flavor it but not add that “alcohol-y” flavor. Hope you enjoy the recipe!

  • Reply Sheila October 13, 2013 at 9:27 am

    This looks delicious. I cannot wait to try your recipe for it. BTW, you have a beautiful smile, girl! Rock it.

    • Reply Katie October 14, 2013 at 7:17 am

      Aww shucks! Thanks, Sheila!

  • Reply Colleen October 13, 2013 at 10:31 am

    perfect timing Katie! I just watched a commercial for the seasonal creamer this morning and was about to give in and buy it. Thank you :)

  • Reply Gretchen October 13, 2013 at 5:19 pm

    Can this be frozen at all? I’m not sure I’d use all of it in a week (though maybe I would!), so I was just wondering if it can be preserved for longer somehow. Thanks! Looking forward to making some this week!

    • Reply Katie October 14, 2013 at 7:18 am

      I am not sure how this would freeze, so I would recommend just making a half-batch instead. :)

      Hope you enjoy the recipe!!

    • Reply kathy September 3, 2014 at 8:32 pm

      I would make a half recipe for now and freeze the unused ingredients in pre-measured half recipes (without the dairy – it freezes but there is a loss of texture). Then when you want more, take out your frozen packet to thaw in the fridge and just add the dairy and blend away. I sub half and half for the dairy and it is just wonderful.

  • Reply Hilary October 15, 2013 at 8:30 am

    Have you ever put regular vanilla extract in the recipe? I just put all of my available beans in some rum to make my own extract.

  • Reply Hilary October 15, 2013 at 8:31 am

    Nevermind…I had the window open for a bit and when I posted my comment..I saw someone else had already asked. Thanks.

  • Reply Angelo Bruno October 17, 2013 at 8:20 pm

    I’m salivating at the mouth reading this recipe. This will be made tomorrow. NO MATTER WHAT! Thank you.

  • Reply Kristin B. October 18, 2013 at 1:14 pm

    I just made a non-dairy version of your recipe by substituting coconut milk (full-fat from a can) for the heavy cream and French vanilla coconut milk creamer for the whole milk. It is FANTASTIC! Yum!

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  • Reply Lisa Bertolini October 29, 2013 at 3:05 pm

    I just priced vanilla beans at Costco… yikes! I’ll try your recommendation for the extract from your comments above. Love your videos..so cute!

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