Pumpkin spice coffee creamer sounds like it needs sugar, especially when a full cup of unsweetened pumpkin puree goes into the blender. I don’t add any.
Sweetened condensed milk handles that part. One can goes in with the pumpkin, bringing sweetness and a thick base at the same time. That leaves room for pumpkin pie spice and vanilla without another scoop of sugar.
Canned Pumpkin Goes Into the Blender
Start with one cup of canned pumpkin puree.
Make sure the can says pumpkin puree, not pumpkin pie filling. The puree is unsweetened, which matters once the condensed milk goes in.
One full can of sweetened condensed milk joins the pumpkin in the blender.
Sweetened Condensed Milk Replaces Added Sugar
Condensed milk isn’t just there to make the creamer thicker.
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It already contains concentrated sweetness, so I don’t add granulated sugar, brown sugar, or another sweetener to the base recipe.
Blend the pumpkin and condensed milk with a generous pour of half-and-half. The half-and-half loosens the thick mixture until it reaches a consistency that can be poured into coffee.
Pumpkin Pie Filling Would Add More Sweetness
Pumpkin puree and pumpkin pie filling aren’t interchangeable here.
Pumpkin pie filling already contains added sugar and spices. Combining that with sweetened condensed milk can push the creamer much sweeter than intended.
Unsweetened pumpkin puree gives me the pumpkin without adding another source of sugar.
Pumpkin Pie Spice and Vanilla Go in Next
Add pumpkin pie spice and vanilla extract to taste, then finish with a pinch of salt.
Blend until the mixture is smooth.
If I want a silkier texture, I pour the finished creamer through a fine-mesh sieve. Otherwise, it can go from the blender into a container for the refrigerator.
I Use Evaporated Milk When I Want Another Sweetener
There is one case where I would change the condensed milk.
If I want maple syrup, brown sugar, molasses, caramel, or another sweet addition to control the flavor, I can swap the sweetened condensed milk for evaporated milk.
Evaporated milk provides a thick dairy base without the added sugar. That creates room to choose a separate sweetener rather than stacking it on top of condensed milk.
It Doesn’t Have to Stay in Hot Coffee
Pumpkin creamer can go beyond a homemade pumpkin spice latte.
I can add it to cold brew, chai, or a white mocha. Whole milk can replace the half-and-half for a lighter consistency, while condensed coconut or oat milk and a plant-based milk can take the recipe in a dairy-free direction.
The part I don’t change is the sugar. When sweetened condensed milk is in the blender, I don’t need another scoop. The sweetness is already built into the ingredient giving the creamer its thick base.
Do you add extra sugar to homemade coffee creamer, or let sweetened condensed milk handle it?
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