Pumpkin Spice Creamer (Dairy Free, Gluten Free, Paleo, Whole30)
I think you all know by now how much I love pumpkin judging by my Pumpkin Spice Latte and Curry Pumpkin Soup with Sausage and Kale recipes. Pumpkin is a huge staple when you do your fall meal planning – I prefer to get organic canned pumpkin because it’s creamier and so much easier than doing it yourself. I really love my Pumpkin Spice Latte recipe but I simply cannot make that every day before going to work (it’s a wonder I make it to work on time as is!)
I took some elements of my Pumpkin Spice Latte recipe to make this Pumpkin Spice Creamer. Full fat coconut milk is a little thick to use solely for creamer so I combined both full fat coconut milk and coconut milk such as So Delicious Unsweetened Coconut Milk along with pumpkin pie spice, pumpkin puree, vanilla extract, and maple syrup to make this creamy and delicious creamer to add to your morning coffee.
Table of Contents
Pumpkin Spice Creamer (Dairy Free, Gluten Free, Paleo, Whole30)
Servings
8
servingsPrep time
5
minutesCooking time
5
minutesIngredients
1 Can (15oz) Unsweetened Reduced Fat Coconut Milk
3 TBSP Pumpkin Puree
1 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
1 tsp Vanilla Extract
1 TBSP Maple Syrup
Directions
- Combine coconut milk, pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract and maple syrup in a blender.
- Blend 30 seconds or until smooth.
- Place in container and store in refrigerator upto 5 days.
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