I think we actually get more excited about fall than any other season. It signals the beginning of month after month jam-packed with holiday goodness, decor, food, and sweater-worthy weather. This is by no means my first autumn post, and it’s not even technically the season yet!
This pumpkin pie creamer is the perfect blend of sweetness, creaminess, spiciness, and actual pumpkin flavor. It’s light years better than the stuff that comes in a bottle, whether from the grocery store or Starbucks — it’s better for you, a fraction of the price, and possess a full flavor that you don’t get from “cinnamon flavoring” or “artificial pumpkin extract”!
What’s even better than that is it takes only five ingredients and the directions are literally
I’ve been through several iterations of homemade creamers, hoping to find one that O loves enough to give up his costly store-bought habit. This recipe is the one that did it! It couldn’t be simpler, and this pumpkin pie creamer will have you looking forward to hopping out of bed in the morning.
I used pumpkin pie spice that I made at home for this pumpkin pie creamer. To make your own, check out this simple recipe on MyBakingAddiction.com. Pre-bottled pumpkin spice works beautifully, too.
If you work out the cost, the grand total for more than 28 ounces of fresh, real pumpkin pie creamer comes to
That’s probably about half of what the artificial stuff retails for in big box stores. Starbucks? Quadruple it! Not only is this pumpkin pie creamer simply awesome, it can help you save money by going budget gourmet . Read more about the concept in my weekly budget gourmet meal plans (one, two, and three).
Pumpkin Pie Creamer
1 (14 ounce) can sweetened condensed milk (Fat free is fine!)
14 ounces milk (cow’s, soy, almond–all fine)
2 tablespoons pumpkin purée
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
Combine all ingredients in a jar. Shake well to combine.
Refrigerate. Before serving, shake well to re-combine all spices and purée.1