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.

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!