Pumpkin spice is my favorite season! I am one of those people who will buy anything and everything if it says it has pumpkin spice in it.
Today the temperature finally dropped here in Oregon, and that was all it took for my pumpkin obsession to start. First thing on the menu . . . pumpkin spice coffee creamer, since I was craving a pumpkin spice latte without all the artificial ingredients in it.
Pumpkin Spice Coffee Creamer Recipe:
One Quart of Organic Valley Lactose-Free Half & Half
1/2 Cup of Maple Syrup (Or Less Depending On Your Sweetness Preference)
1 1/2 Teaspoons of Vanilla
1 Teaspoon of Pumpkin Pie Spice
4 Tablespoons of Pumpkin Puree
Combine all the ingredients in a saucepan over medium-high heat. Bring to a low boil, then remove from heat. Once cooled, store in an air-tight container for about a week
If you can’t tolerate dairy, you can substitute the half & half for 2 cups of coconut milk and 2 cups of almond milk.