Pumpkin Spice Coffee Creamer

Makes 1 quart

• 2 cups half-and-half or unsweetened almond milk
• 1 (14oz.) can sweetened condensed milk
• ¼ cup canned pure pumpkin puree
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• ¼ teaspoon ground ginger

In a bowl, whisk together the half-and-half or almond milk, the condensed milk, pumpkin, cinnamon, pumpkin pie spice, vanilla, and ginger. Pour into a 1-quart canning jar, seal, and store in the refrigerator for 2 to 3 weeks. Shake well before serving.

A recipe from

Y’all Eat Yet?

By Miranda Lambert with Holly Gleason

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