PUMPKIN PIE

Want that seasonal coffee creamer year round??? Here is your chance!

Pumpkin Pie Liquid Coffee Creamer
(Photo by Lorinda F.)

1 c. almond milk (unsweetened)
2 Tbsp Pumpkin puree (not pumpkin pie filling)
1/4 c. honey
1/2 tsp cinnamon
1 - 1 1/2 tsp. pumpkin pie spice
1/2 tsp vanilla extract

Combine all ingredients, except vanilla, into saucepan and stir to blend well with a whisk.
Heat just until you see the bubbles forming. You don't want it to come to a full boil.

Add vanilla in and mix.

Pour into clean mason jar. Place lid on and allow it to cool for 10 minutes before placing in refrigerator.

SHAKE WELL BEFORE EACH USE

Makes about 1 cup of liquid creamer

Notes:
* Do NOT use animals milk. It will not work the same and will spoil fast.
* If using vanilla almond milk, vanilla may be omitted.
* Soy, Rice, Flax or Hemp milk may be substituted for the almond milk.
* If not sweet enough, add more honey.

Pumpkin Pie Dry Coffee Creamer

1 c. non-dairy coffee creamer
1/2 c. Stevia powder
1 1/2 Tbsp. pumpkin pie spice

Use a whisk and blend well in a bowl. Once blended, pour into air tight container.

Shake between uses as it settles to the bottom.

TIP: Wash and allow to dry, your old coffee creamer bottles from the store. Use them for making your own dry mix in. Place a strip of clear tape on bottle and write on as label. This makes it easier to use for other flavors later. Just remove and add another!

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