I was intrigued by this Pinterest link to make-your-own creamers, but decided if I was going to go to the trouble of making my own creamer it had better be cheaper, healthier, and not too much trouble to make.
Here’s what I ended up doing:
Mix in a quart Mason jar:
2 cups milk
4 Tbsp canned pumpkin
1 heaping tsp pumpkin pie spice
4 Tbsp pancake syrup (lite if you have it)
1 tsp vanilla extract
3 tsp Splenda
Microwave until warmed (about 2 minutes on high) and then cover with lid and band.
Shake periodically as it sits on the counter to cool.
Refrigerate once it reaches room temperature.
Is it thick and creamy, like the higher fat, higher calorie version? No. But it’s very tasty, and I’ve found myself reaching for it every morning!
This is what the finished product looks like:
I used the rest of the pumpkin in the big can I’d been hoarding since last fall to make these fabulous pumpkin-cream cheese muffins. The only change I made was that I didn’t go to all the trouble they suggest with the cream cheese – I just cut it into chucks and tucked a chunk into the midle of each muffin. They turned out perfectly.
I’m linking this up to Oh, How Pinteresting Wednesday, The 52 Weeks of Pinterest Challenge, The Penny Pinching Party, and The Grocery Cart Challenge Recipe Swap.