If you’re a pumpkin spice person, you’ve probably already had at least one pumpkin spice latte, and if you’re really into PSL, perhaps your cupboard is overflowing with pumpkin spice chips, salsa, cookies and granola bars.

Fall has become synonymous with pumpkin spice everything, and although I’m not one to line up for PSL at Starbucks, I do love the taste of pumpkin spice right about now.

When I was in Missouri last week visiting my parents, my sister was also visiting from Idaho. She mentioned, in passing, that one of her friends was really into making her own pumpkin spice latte creamer, which sounded yummy enough to try myself.


Adapted from a recipe on AllRecipes.com.

16 ounces heavy whipping cream, divided


1/4 cup maple syrup

3 tablespoons pumpkin puree

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1 (14 ounce) can sweetened condensed milk

Whisk 1/2 cup of cream, syrup, pumpkin puree and pumpkin pie spice in a microwave-safe bowl. Heat the mixture for about 30 seconds in the microwave and then whisk. Heat again for another 30 seconds and whisk. Add the vanilla extract, sweetened condensed milk and remaining whipping cream. Whisk until well combined. (You can also do this by shaking the mixture in a large container with a lid.) Strain with a fine colander at least once and then store in the refrigerator until you’re ready to use it.



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