"I found directions online for cooking and freezing pumpkin after Halloween one year. I collected several pumpkins that did not get carved and cooked and froze a ton, hence the need for pumpkin recipes. I put this recipe together myself while in a creative mood one night. I am surprised I do not see more recipes using French vanilla coffee flavoring; it adds a nice touch."
The French vanilla creamer gives this that special taste. Feel free to cut back and substitute some milk if you like a more mild flavor. I use frozen fresh pumpkin puree, if using canned pumpkin add a little more milk to have a pancake batter consistency. Great anytime but particularly seasonal in the fall.