Comments on: Homemade Pumpkin Coffee Creamer

By: Rosemary E.

Rosemary E. — Wed, 30 Oct 2024 21:22:51 +0000

I made thus recipe today. I went out to buy the pure maple syrup and it is thicker than the pancake syrup in my pantry. It took about 20 minutes for me to get it all together, couldn’t find the cinnamon sticks, but I went with everything else. I added a bit of Monks no calorie sugar for a sweeter creamer and set my saucepan on medium stove heat. Once it started to boil I stirred it with the whisk and I didn’t see separation of the fluid. After colling, approx. 10 min. I strained it carefully stirring thr mixture while it slowly drained to the funnel I used under the strainer. I tasted it and it’s very good. First try on yours, but the recipe is easy and a “keepe”. Thank you

By: Annette Sonnenberg

Annette Sonnenberg — Fri, 25 Oct 2024 08:21:37 +0000

I used pumpkin powder instead of canned pumpkin. Only have to heat to dissolve sugar. Buy in a packet on Amazon. Eliminates pumpkin residue.

By: KB

KB — Tue, 22 Oct 2024 15:54:49 +0000

In reply to CyMarina.

Love it! I think next time I’ll reduce the spice a bit as I found it very clove heavy (might be my mix) but it was delish. I strained it through a metal tea strainer before putting it in a jar.

By: Kate

Kate — Mon, 21 Oct 2024 20:40:58 +0000

In reply to Shan. Love this idea! I was looking for a way to take this recipe beyond fall and into the winter. I like this recipe better with half and half (I thought the heavy cream came out too thick) and running it through a fine-mesh strainer improves the texture. I freeze these in 2-oz cubes and take one to work for an afternoon PSL. Never even liked them until this recipe!

By: Mary

Mary — Sat, 19 Oct 2024 16:58:23 +0000

Delicious! I heated the cream before adding the pumpkin and didn’t have any bits of pumpkin or pumpkin sludge in the bottom of my cup..

By: Sally

Sally — Thu, 17 Oct 2024 09:43:42 +0000

In reply to Melissa. Hi Melissa, thank you for reporting back. The creamer isn't supposed to be very sweet. It's normal for some separation after the creamer sits in the refrigerator, but not so much that there's pumpkin puree/sludge at the bottom of your cup! What type of milk did you use? Did you use canned or fresh pumpkin puree? Sorry you had trouble here.

By: Melissa

Melissa — Mon, 14 Oct 2024 14:54:14 +0000

I followed the directions to heat and was left with pumpkin sludge sunk to the bottom of my cup of coffee–even after I used an immersion blender to incorporate. Also not sweet enough. First Sally’s recipe I was very disappointed with.

By: CyMarina

CyMarina — Mon, 07 Oct 2024 13:13:51 +0000

This recipe was perfect as a starting point so that I can add to taste. I’d rather taste the pumpkin flavor than strong spices so I was able to tweak it. Thanks so much!