dairy- and sugar-free pumpkin spice coffee creamer

I felt it in the air this evening.
You know that breath—that whiff of something. Like old sunshine and cool memories, apples and wood smoke. It was there. But so faint and fleeting I nearly missed it.
Even so, it demanded something.
Something quintessentially fall.
Pumpkin spice.

Yup, I know. In approximately three weeks, four days, twenty-two hours and thirteen minutes I’ll be sick to death of everything pumpkin spice. But for now, I’m in love.
So out came the blender, my favorite fall spices, a can of pumpkin, figs, and the coconut milk. Coffee creamer. Because I knew morning would bring that fleeting breath—that whiff of fall—right back again. And I’d better be able to do something about it when it did.

(This is a variation on the standard creamer recipe I posted earlier).


1/2 cup of dates
3/4 cup of hot water
1.5 cans of organic whole coconut milk
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
4 tablespoons pumpkin

Soak 1/2 cup dates in 3/4 cup of hot water until soft. Add to a blender and puree on high until a smooth paste forms—scrape down the sides of the blender as necessary. Add coconut milk and puree again. Add pumpkin and spices. Puree a third time. Run through a strainer to remove any fig particles and enjoy!
—Makes about 1.5 quarts, give or take—


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