Pumpkin spice creamer (read on you purists and epicureans)

Go on, you know you want it.

Do you hate pumpkin pie? Well think again! If you follow me on Instagram you will already be aware that I am on a mission to develop a recipe that will challenge your aversion to this festive dessert. Yes indeed, a pumpkin pie for those who hate pumpkin pie.

Of course, recipe testing does tend to result in an abundance of delicious left-overs which I am always loathe to waste, so with the first batch of surplus pumpkin puree and spices I decided to create a delicious upgrade to my homemade pumpkin spice creamer recipe. After all, why not continue challenging preconceptions: this could be a creamer for those who don’t like creamer!

The most luxurious pumpkin spice latte

Creamer? But you're British! Well, I live in America half the year, and albeit reluctantly, I’ve become unashamedly enamoured with creamer in my coffee as part of my morning routine. When in Rome…

But creamer is disgusting! No, it’s not, it’s bloody delicious. Don’t let the gourmands, purists and epicureans lie to you, I bet that behind closed doors, they are all secretly enjoying lashings of the stuff. 

Oh tragedy! Creamer isn’t sold in the UK, at least not the luscious, silky versions you get in the US. Now, to be fair, not all creamers are created equal. Some varieties (such as the brand whose name rhymes with coffee hate), taste like a mouthful of corn syrup and chemicals. So it came about that the limited options of either no creamer or a synthetic powdered concoction both threatened to ruin my morning coffee ritual. The only answer was to make my own. Necessity truly is the mother of invention.

My recipe involves a little effort, but there is pleasure in the toil as well as the added bonus of knowing that it doesn’t contain any unpleasant additives. The key to this delicious creme anglaise-like sauce is homemade pumpkin puree and a shake of that warm and fragrant north African spice blend - ras el hanout.

This pumpkin spice flavored cream also serves as a delightful pairing for a diverse range of fall desserts and puddings. Keep reading to discover the recipe.

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Recipe

Pumpkin Spice Creamer

1 cup heavy/double cream

½ cup condensed milk

¼ cup pumpkin puree

1 tbsp maple syrup

½ tsp cinnamon

¼-½ tsp nutmeg

¼ tsp ras el hanout (optional but wonderful)

1 tsp vanilla paste

In a medium saucepan over low-medium heat, stir together all the ingredients, saving the vanilla to be added last.

Homemade Pumpkin Puree

Naturally sweet, smooth and delicious, this puree is far superior to the canned mush you can buy at the grocery store.

Not mush

Ingredients

One pumpkin, halved

Instructions:

1. Preheat your oven to 350°F (180°C).

2. Wash the pumpkin.

3. Cut it in half vertically.

4. Using a spoon remove the seeds and stringy bits.

5. Place the pumpkin halves, cut-side down, on a baking sheet lined with parchment paper or foil.

6. Roast in the oven for approx. 40-45 minutes until the flesh is tender and the skin is the color of caramel.

7. Let it cool briefly, then either peel away the skin or scrape the flesh from the inside.

8. Blend the flesh in a food processor or blender until smooth.

9. Strain the puree once or twice.

Make this and report back. Oh, and remember, my Sunday newsletter is on the way and it’s gonna be a good ‘un. Over and out!