It’s that time of yearrrrrr. It’s officially October, my birthday is this week, AND it’s pumpkin season. I think I like pumpkin things so much since I already have an innate affinity for cinnamon, nutmeg and cloves (and ginger and allspice I suppose). I’ve been meaning to try my own Pumpkin Spice Creamer, but I would’ve never thought to make it with coconut milk because I would’ve thought the coconut to be overpowering. Well, it’s not and Amanda at Running with Spoons is genius. Plus, it’s paleo, dairy-free and refined sugar free since it uses dates to naturally sweeten. This creamer pairs well with a cinnamon coffee or try it plain. It adds the flavor, but I will added half my usual serving of plain cream to my coffee to cut the bitterness. So easy and a sure way to use up some pumpkin purée.
Ingredients (makes 2 c [16 oz] with 1 T servings).
- 1/2 c HOT water
- 1/2 c whole, pitted dates (about 10)
- 1 c light coconut milk (I used canned leftover from making a curry dish)
- 1/4 c pumpkin purée
- 1/2 to 1 t pumpkin pie spice to taste
- 1/2 to 3/4 t vanilla extract
Directions.
- Soak pitted dates for 10-15 min in almost boiling water. Transfer to blender and blend on high until dates are liquified.
- You can soak the dates this in a jar or directly in your blender.
- Add remaining ingredients, starting with 1/2 t pumpkin pie spice and 1/2 t vanilla and adjusting to taste. Blend well. I blended for an extra 30-60 seconds for good measure.
- Transfer to a sealed container or jar.
- Store in fridge for up to 10-14 days. Shake or mix well before each use.
- Add to your favorite coffee and enjoy!
Adapted from Running with Spoon‘s “Dairy Free Pumpkin Spice Coffee Creamer.”
Nutrition for 1 T creamer.
13 calories • 0.5 g fat (33%) • 2.2 g carbs (64%) • 0.1 g protein (3%) • 0.3 g fiber • 1.4 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.
