This dairy-free pumpkin spice coffee cream is the real deal with pumpkin puree, coconut milk, your choice of plant-milk, and spiced just right with pumpkin pie spice and cinnamon. Add to your morning coffee for that comforting seasonal beverage you've been waiting for!
Add all indredients (coconut milk, oat milk, pumpkin puree, pumpkin pie spice, cinnamon) except for the vanilla extract to a sauce pan and whisk together.
Heat over med/high, stirring often until the mixture comes to a boil. This may take up to five minutes.
Turn down the heat to medium/low and continue to simmer for another five minutes, stirring occasionally.
Remove from heat and add the vanilla extract.
Pour into a one-pint glass jar with a lid. Place in the refrigerator to cool for about 6 hours or overnight.
Each serving size is 2 Tablespoons which is perfect for "coffee creamer", but when I'm going for something that more resembles a latte then I use more - one-forth cup at least.Use the canned coconut milk. Using full-fat coconut milk will make your dairy-free creamer creamier, but lite coconut milk will save calories and fat. If you want to make this creamer sugar-free, substitute monk fruit sweetener for the sugar. But understand the ratios for the brand/type you are using. This should keep tightly covered in your refrigerator for up to a week.