Pumpkin is everywhere, right? Pumpkin bread, pumpkin waffles, pumpkin cookies, pumpkin cake, pumpkin cupcakes, muffins, the list goes on and on. But the thing that most people have become familiar with, I think, is likely the PSL: Pumpkin Spice Latte.

I, for one, don’t love a PSL. I’d rather leave my pumpkin flavors for pumpkin bread or cookies. But, alas, I felt I needed to try and make a creamer that I might actually enjoy in the spirit of fall! Not to mention, these Pumpkin Spice Lattes from coffee shops are full of total garbage. Sugary syrup, artificial flavors, crazy amounts of carbs and sugar that will leave your body in a sugar high then sugar crash!

Instead, I’ve made a creamer that is based in coconut milk. It gives you that lovely creamy mouthfeel without the junk! Simply whisk in some pumpkin puree, spices, vanilla and voila! You have a delicious creamer that only has 5 ingredients, won’t give you a sugar crash and tastes goddamn delicious. I might be able to hop on this PSL train after all…..

 

xo, Kendra

 

Pumpkin Spice Creamer

Vegan, Free From Top-9 Food Allergens, Low Fodmap

**contains coconut**

Makes: 1-1/4 c.

Prep Time: 5 minutes

• 3/4 c. canned, full fat coconut milk
• 1/2 c. pumpkin puree
• 2 tsp. pure vanilla extract
• 1 tsp. ground cinnamon
• sweetener of choice*

Directions

1. Whisk all the ingredients together until smooth, alternatively you can add to a blender and pulse until combined.
2. Add your sweetener of choice. Good options: maple syrup, honey or if you need to be low in sugar monkfruit.
3. Pour into a glass jar and store in the refrigerator for a week.

*For AIP: use maple syrup or honey

**For SIBO re-introduction phase use monkfruit

 

Happy Foods are the Best Foods!