When the first few leaves change color, students are back in school, and I reach for a cozy sweatshirt after nightfall, it’s time to start enjoying the flavor of pumpkin spice! In last week’s post, I shared my cold-brew coffee recipe. Pair that with my homemade Pumpkin Spice Sweet Cream recipe and you have the perfect indulgence on a sunny yet cool fall afternoon.

My taste buds don’t enjoy many of the artificial flavorings of pumpkin, especially coffee cream, so I started to research some recipes. After a couple of tries using several different ingredients, I came up with my own delicious concoction! When reading the ingredient list on most flavored creamers there are many that I can’t pronounce so with this recipe, I know exactly what I’m consuming. It’s sweet, has a definite pumpkin flavor, and is a tad spicy, just like pumpkin pie. It’s so delicious and incredibly easy to make. Enjoy!

Judy’s Pumpkin Spice Sweet Coffee Cream

-1 ¾ c milk. Your preference. I used plain soy

-1 can sweetened condensed milk

-3 TBS pure pumpkin puree (not the pumpkin pie filling)

-1 tsp pumpkin pie spice

-½ tsp allspice

-1 tsp vanilla extract

Put all ingredients in a large mason jar with a tight lid. Shake vigorously. Chill. Make sure you shake well before using.