• Rachel Ogilby

Pumpkin Spice Creamer (Vegan)

Make your coffee at work? Use coffee pods? Roll out of bed late? Make this recipe in advance, then bring a serving with you to work for a fall flavored pick-me-up in your morning coffee.

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Pumpkin Spice Creamer (Vegan)

Serving size: 3 Tbsp

Servings: 16

Yields 3 cups


Ingredients:

1 cup Pumpkin puree

1 can Coconut Milk (alternative: heavy whipping cream)

1 Tbsp and 1 tsp Pumpkin Spice*

3 Tbsp sweetener** (I used Monk Fruit)

2 tsp Vanilla extract

**Feel free to add more to taste


Directions:

Add all ingredients to a blender. Blend until mixed, about 1 minute. Store in an airtight container for up to a week. Made too much? Freeze it, or share with a friend!

Nutrition Facts:

Calories: 65

Fat: 6g

Carbs: 2g

Protein: 1g


*Don’t have pumpkin spice? I combined the below spices to make my own.


Pumpkin Spice:

1 Tbsp Cinnamon

1 tsp Ginger

½ tsp Cloves

½ tsp Allspice

1 tsp Nutmeg


Yields about 2 ½ Tbsp (enough for this recipe with leftovers!)


What is your favorite thing about fall? Let me know below!

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