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Paleo and Vegan Pumpkin Spice Creamer

Brooke Mulford

"The perfect creamer for fall! All of the good stuff and none of the fake stuff! Keeps in the refrigerator for one week."
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5 m servings 39 cals
Original recipe yields 24 servings (3 cups)

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  • Prep

  • Ready In

  1. Whisk coconut milk, pumpkin puree, maple syrup, flax milk, and pumpkin pie spice together in a bowl; pour into a mason jar or container with a lid. Cover and gently shake before using. Store in refrigerator.


  • Cook's Note:
  • The flax milk can be replaced with any non-dairy milk.

Nutrition Facts

Per Serving: 39 calories; 3.5 g fat; 2.3 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 3 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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This recipe is amazing!! Does anyone know how to make it less thick?? Mine came out alittle to thick. I am up to trying anything!! :)

Awesome! This "creamer" gives your coffee that push into the Fall like no other. And it is so easy to put together using all natural, almost all homemade ingredients. The coconut milk (keeping l...

Just a note- if the creamer comes out too thick, you can always add more of the non-dairy milk-the coconut milk tends to firm up when it is really cold. I sometimes try to take the creamer out o...

I like the pumpkin flavor this creamer gives, but I had to use much more than 1 serving to get my coffee the right creamy consistency I like. But for those who are off the creamy stuff, it shoul...