Vegan Pumpkin Pie Creamer
by Karissa's Vegan Kitchen
This vegan pumpkin creamer is so smooth and creamy, and FULL of amazing pumpkin flavor!
Ingredients
- 2 cups soaked almonds*
- 4 cups water
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup sweetened condensed coconut milk
- 1/4-1/2 cup maple syrup
Instructions
- Blend together the almonds, water, and pumpkin puree on high for 1-2 minutes.
- Using a nut milk bag, strain the pumpkin almond milk mixture into a bowl. Discard the leftover pulp (or use in another recipe.)
- Add the pumpkin almond milk to a medium-sized pot. Whisk in the sweetened condensed milk, pumpkin pie spice, and maple syrup.
- On medium-low heat, slowly bring to a simmer and simmer for 10 minutes.
- Pour into a jar and let cool. Cover and place in fridge for up to 5 days.
- Before use, give the pumpkin creamer a good shake.
Notes
*Soak the almonds in water for at least 12 hours. Drain and rinse before using in recipe.
If you don't drink a lot of coffee, consider making a half batch of this creamer.