I honestly can’t stand it any longer. I am one of those people that loves Fall, and everything to do with it. Hay bales, autumn leaves, sweaters, boots, scarves, and PUMPKINS! It is all I can do to refrain from autumn décor in my home, until October 1st, and this year I didn’t make it. The Autumn leaf door wreath went up on the front door about the middle of September.
I was working on an amazing dish that featured pumpkin, and I remembered I had a recipe for Pumpkin Spice Coffee Creamer. And since, I was not using the whole can of pumpkin purée in my recipe, I had enough to make both! I don’t remember where I got the recipe, but I have had it for years. I tweaked it a little using vanilla paste, and the flavor is out of this world.
This coffee creamer is so amazing, it is all I can do to not just sit down with a bowl of it and eat it with a spoon. Sort of a pumpkin cream pudding ~ I seriously would consider it a dessert if I could just pour a small bowl of it and put a dollop of whipped cream on it. In the Fall, the drive-thru coffee places charge a fortune for a pumpkin latte, and for the price of a large one of them, you can just about make a batch of this creamer and have it at home to enjoy. What I truly love about making this at home is that it doesn’t have all the chemicals and preservatives that I read on the label of other coffee creamers. Simple ingredients, and 5 minutes. That’s it.
Now before you start, let me say a word about vanilla paste. I used vanilla paste in this recipe because I am a bit of a vanilla snob. I truly prefer the paste in my dessert recipes, and I love the little dark flecks of the vanilla bean. The brand I am using here can usually be found at World Market. If you don’t have vanilla paste, just substitute regular vanilla extract; but use the real stuff-not imitation. It does make a difference in the richness of the flavor.
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You will need:
1 cup heavy whipping cream
1 can sweetened condensed milk*
3 TBSP pumpkin puree
3 tsp pumpkin pie spice
1 tsp vanilla paste
In a bowl put the pumpkin puree, pumpkin pie spice and vanilla paste (or vanilla extract if that’s what you are using). Mix together until well blended with a spoon or small spatula. Add the heavy whipping cream and the can of sweetened condensed milk. Whisk together until blended.
*Note: You might have noticed that I use La Lechera brand sweetened condensed milk. It’s usually right next to the regular sweetened condensed milk, but if not, you can find it in the Mexican food section of the market. It is always about a dollar less a can and it is the exact same thing! Didn’t Benjamin Franklin say “a penny saved is a penny earned?”
California Girl and SanityFound comment: We laughed so hard when we read this post we felt like Ms. April should have her very own coffee cup with her picture on it. So we created a logo using her picture. A new coffee empire is born. Oh wait, you make the coffee at home. Drats! Foiled again!
Enjoy your week, and as the leaves turn to red and gold, sit and enjoy a cup of pumpkin spice latte with your family! I can’t wait for next week’s pumpkin dish! You are going to love it! (It’s gluten free also!)
Hugs from me to you ~ Ms. April