How To Make Pumpkin Spice Coffee Creamer

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Fall is finally here!  I am beyond myself.  There will be a lot more posts in the future, including home decor and look books so stay tuned for that.

I am obsessed with all things pumpkin in the fall.  I love the smell of fallen leaves, the colors that turn from green to red and orange and yellow.  Slowly everything turns to brown with naked trees and leaves strewn about the ground.  We don’t get that in San Diego.  Some leaves turn in December, maybe a few in November even, but that’s about it.  The nights get colder but other than that I have to force myself into sweaters during the day because it’s just not cool enough otherwise.  I really miss my seasons… but who am I to complain?
I will link down below to the blog where I found this recipe.  Enjoy!

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Ingredients:
1 1/2 cup heavy cream
1/4 tsp ground cinnamon
1/4 tsp allspice
1/4 cup pure pumpkin
1 can (14oz) sweetened condensed milk

Whisk together 1/2 a cup of cream, cinnamon, allspice, and pumpkin in a sauce pan. Let simmer on low heat for 15-20 minutes. Remove pan from the heat and let it cool completely.
After cooling, whisk the rest of the cream and the can of sweetened condensed milk into the mixture.
Pour it into a jar and keep refrigerated for one week.
SHAKE WELL BEFORE USING.

Find the original recipe here.

❤ – Jamie

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One thought on “How To Make Pumpkin Spice Coffee Creamer

  1. Pingback: Let’s celebrate our two year blogiversary! | jamieddaily

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