For those of us who don't have access to Coffeemate and/or International Delight and their smorgasbord of holiday creamers, here's a decent alternative.
yield: 2 cups creamer
Original recipe credit: my friend Tina over at Girl Meets Globe.
1/2 cup heavy cream
1 tsp pumpkin pie spice
3 Tbsp puréed pumpkin
4 Tbsp maple syrup
1 tsp vanilla
1 tsp vanilla
1. Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring with a whisk constantly. Reduce heat to medium-low and cook for 3-5 minutes or until mixture begins to thicken, stirring constantly with a whisk. Remove from heat.
2. Pour mixture through a fine sieve; discard remaining pumpkin pulp. Pour into an airtight glass container. Store in refrigerator for up to 2 weeks.
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