Sugar Free Pumpkin Spice Creamer

Sugar Free Pumpkin Spice Creamer

Sugar Free Pumpkin Spice Creamer is easy to make at home with this recipe.  Keeps in the fridge for a couple of weeks and is DELICIOUS.

So I saw a recipe for pumpkin spice lattes on my friend Amy’s blog. The recipe looked yummy and easy enough.  But I wanted something more along the lines of a coffee creamer.  I love to splash a couple of glugs (that’s a word.  It’s totally a word.) of creamer into my coffee each morning. Amy’s recipe was for a more milky coffee drink.  And I saw her recipe at perfect timing. I literally had JUST run out of my storebought creamer (which, yes, I know is full of chemicals and fats and bad stuff).  So I loved the idea of making my own creamer.  So I modified her recipe and made some Sugar Free Pumpkin Spice Creamer.

Sugar Free Pumpkin Spice Creamer

Feel free to adjust this to your tastes and diet. You could easily use whole milk instead of cream (I prefer the velvety feeling that cream gives in my coffee), or use real sugar instead of substitute. Use more or less of the spices.  Make it yours.

Note: The amount of spices in the creamer make the bottom of my cup a little gritty.  Because you end up with a lot of the spices in the bottom of the cup.  If that’s not your thing, just leave your last gulp in the cup instead of drinking it.

  • 16 ounces of dairy – I used heavy whipping cream.  You could use half and half or whole milk, or any dairy.  I bet a nondairy milk would work well too.  Tip: buy a carton with a pour spout if you want to make a spout for your mason jar!
  • 1/3 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon clove
  • 1 tablespoon vanilla extract
  • 1/4 cup of brown sugar substitute.  I use this stuff, but brown sugar Splenda (or regular Splenda) would work in a pinch.
  • Tiny tiny pinch of salt (I think the salt enhances the flavor.  Start with a tiny bit and increase if you want.  Don’t overdo it.)


Place all ingredients into the jar and shake to combine.  Keeps in the fridge for a couple of weeks.


But how do you easily pour it into your coffee?  Well, I saw some special fancy mason jar lids with a pour spout…but I just made my own!

Make your own mason jar pour spout!

Just carefully open your carton and flatten it out.  Take your mason jar lid and trace a circle around the pour spout.  Cut the circle and replace it under the mason jar ring.  Voila! Instant pour spout! The carton is liquid-proofed and wax-covered paper, so it will definitely last while you use your creamer.


  1. Oh, my gosh. Brittney, you have just made my day and more…this is AMAZING! Thank you so much for sharing this recipe; I will DEFINITELY be trying this out as soon as possible! Also, this idea for a “spout” on your mason jar is genius! Take care and have a great week!

    • Well Tara, you are easy to please! 🙂 I’m glad I could make your day! It’s really good. My suggestion would be to maybe try it with a little bit lighter milk. The cream is good, but I think it would be just as good with half and half or even whole milk, depending on how “creamy” you like your creamer. ha! Thanks for your comment!

  2. I just tried this idea. Love it. ‘Tis the season😊

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