Can I use canned pumpkin pie filling instead of puree?

Oh please don't! Pie filling has added sugars and spices that'll throw off our perfect balance. Look for 100% pure pumpkin in a can - it's usually right next to the pie filling at the store.

Is this creamer keto-friendly?

You can make it work! Swap the maple syrup for your favorite keto sweetener (erythritol works great) and use heavy cream - just watch your portions since pumpkin does have some carbs.

Why does mine look grainy?

Could be two things - either the dairy got too hot (remember, no boiling!) or the pumpkin wasn't fully incorporated. Next time, whisk like crazy and keep the heat low.

Can I freeze leftovers?

Honestly, I wouldn't. Dairy can separate when thawed, and the texture just isn't the same. Better to make smaller batches you'll use up quickly!

Creamy 5-Minute Homemade Pumpkin Coffee Creamer Bliss

Description

A creamy, spiced homemade pumpkin coffee creamer that adds a festive touch to your coffee.

Ingredients

1 cup milk (dairy or non-dairy)
1 cup heavy cream or full-fat coconut milk
3 tbsp pumpkin puree
2 tbsp maple syrup or sweetener of choice
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon

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Instructions

Heat milk and cream in a saucepan over medium heat until warm (do not boil).
Whisk in pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and cinnamon until smooth.
Simmer for 2-3 minutes, stirring occasionally.
Remove from heat and let cool slightly.
Strain if a smoother texture is desired.
Pour into a jar or bottle and refrigerate for up to 5 days.

Notes

Adjust sweetness to taste.
Use full-fat coconut milk for a dairy-free version.
Shake well before each use.

Prep Time: 5 mins
Cook Time: 5 mins
Category: Beverage
Method: Stovetop
Cuisine: American