Vickys Pumpkin Spiced Coffee Creamer, Gluten, Dairy, Egg & Soy-Free

• 240 ml milk of choice ie rice, almond, coconut
• 110 grams pumpkin puree
• 1 tbsp vanilla extract
• 1/2 tsp pumpkin pie spice, recipe in my profile
• 1/2 tsp cinnamon
• 2 tbsp sugar or to taste

1. Heat the milk, pumpkin and sugar in a small pan until the sugar dissolves
2. Take off the heat and stir in the vanilla and spices
3. Let cool then chill in the fridge for half an hour then strain and return to the fridge
4. Use in place of the creamer you would normally use in your coffee

milk, pumpkin puree, vanilla, pumpkin pie spice, cinnamon, sugar

Taken from cookpad.com/us/recipes/368485-vickys-pumpkin-spiced-coffee-creamer-gluten-dairy-egg-soy-free (may not work)