PUMPKIN SEASON IS UPON US! WOOOOOOO! So why wait for Starbucks half way decent PSL (ok its more than half way decent) when you can have homemade pumpkin spice everything now! 

Woke up to a gloomy, rainy day here in Chicago and I decided it was time to use the can of Libby's pure pumpkin that has been sitting in my pantry! I usually drink my coffee black in the morning but its saturday, its my 1 year anniversary with my husband, and its gloomy out so I figured, I deserve to treat myself.

This is a super easy, fast, and tasty way to make your own vegan coffee creamer. I didn't really go into this with a specific plan or set recipe so feel free to experiment as well and make any adjustments based on what you have in your fridge/pantry.

I don't think you need to boil all the ingredients like I did, but I figured they would mix together better if I did and I certainly don't mind warm creamer. If you want to skip the boiling, I say, just add all ingredients to blender and blend on liquify and you should be good to go!

Vegan Pumpkin Spice Creamer

Ingredients
4oz (half can) coconut milk
4oz vanilla almond milk
2 TBS pumpkin purée
1 TBS pure maple syrup
2 TBS stevia in the raw
2 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp all spice
1 tsp vanilla extract

Procedure
Bring all ingredients to a boil in a sauce pan and whisk until it comes to a boil. Once boiled, transfer to blender and blend on liquefy for 10 seconds (until completely smooth)
You now have pumpkin spice cream! You can either use right away while still hot or refrigerate until cold and add to coffee!
Enjoy!