Why not join the Starbucks and Dunkin’ Donuts of the modern world and create a sugar-free, dairy-free and guilt-free Pumpkin Spice Creamer!
The season is finally here!
Fall has begun, football season has started, and there’s a slight nip in the air.
Not to mention, there are pumpkins…everywhere.
Fresh or Canned Pumpkin Debate
The debate between choosing fresh or canned pumpkin boils down to the three “T”s:
Obviously, canned pumpkin takes only minutes to open the can and use directly in a recipe.
Honestly, that usually does it for me, especially in this creamer recipe, but maybe not for other items like pumpkin pie or pumpkin bread.
Even though fresh pumpkin takes a little bit longer, it might be worth the extra effort for the taste and texture.
Wow! Ever tried pure pumpkin puree? Yikes, it’s like baby food.
Most pumpkin recipes involve adding spices and some natural sugars to help increase the flavors.
Fresh pumpkin tastes…well…”pumpkiny.” (maybe not a word, but just roll with it) It has an earthy undertone to it, which feels raw and natural.
Canned pumpkin, on the other hand, tastes surprisingly very similar. I will note here that I’m comparing “Organic Pumpkin Puree” with the fresh so that may make a difference on brand and if you select organic or not.
The canned pumpkin didn’t have that raw, earthy flavor, and had a strong pumpkin flavor very similar to fresh.
Since pumpkin is a squash, I would expect it to be very similar to a baked sweet potato, but I was surprised to see it was much lighter and not as thick as I expected.
Fresh pumpkin was very soft, creamy, and fluffy. It seemed light and not super thick to mix or stir.
Canned pumpkin, however, was slightly different. It was much thicker and a little more clumpy than the fresh.
Time wins for me!
I would go with canned, organic pumpkin puree unless it was a very special time of year and I wanted to make everything homemade.
But, let’s get real for a minute…in my typical day-to-day life, I would be kidding myself if I said I had 2 hours of free time to make anything let along a pumpkin pie or pumpkin spice creamer.
HA. Even my son is done in the kitchen after 20 minutes.
I didn’t really notice a huge difference in taste or texture to push me over the edge and bake my own pumpkin.
I won’t deny the fact that fresh pumpkin may make better pies and bread due to the earthy flavor, but once the spices and sweetness is added, I’m not sure most will pick up on the subtle difference.
Pumpkin Spice Creamer
Makes 1 cup
- 1 tbsp coconut oil
- 1/2 cup full-fat coconut cream
- 1/2 cup fresh or canned pumpkin (See discussion above)
- 1 tbsp coconut nectar (Whole30 Option: 4 pitted medjool dates)
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp Real Salt
- Combine the coconut oil, coconut cream, pumpkin, coconut nectar (or Whole30 Option), and spices in a blender.
- Blend, on high, until smooth. The blended coconut cream will get thicker as you blend.
- Store creamer in a mason jar in the fridge for up to 2-weeks and enjoy it mixed into your coffee with a dollop of coconut whipped cream and a garnish of cinnamon.
What are Your Fall Favorites?
What other fall favorites would you like me to post?
Leave a comment below and I’ll post a Paleo version of your most favorite Fall recipe.