Servings: Approx. 3½ cups

1 13.5 oz. can Coconut Milk 1 13.5 oz. can Coconut Milk
13.5 oz. Almond Milk (just measure using the empty can from the above) 13.5 oz. Almond Milk (just measure using the empty can from the above)
½ c. Pumpkin puree* ½ c. Pumpkin puree*
2 T. Maple Syrup 2 T. Maple Syrup
1 T. Vanilla Extract 1 T. Vanilla Extract
1 t. Pumpkin Pie Spice 1 t. Pumpkin Pie Spice
1 t. Cinnamon 1 t. Cinnamon
24 drops liquid Stevia 24 drops liquid Stevia

Add all ingredients to a medium saucepan and place over medium heat.
Heat until warm, but not boiling. Whisk until the spices are broken up and well distributed throughout.
Cool and store in a glass container in the refrigerator for up to 14 days. Shake before using.

* If using pumpkin from a pan, you'll have most of the can leftover. Freeze in ½ cup increments, so the next time you make this you'll already have it measured out. Thaw in the microwave on high for 2 minutes and proceed.  * If using pumpkin from a pan, you'll have most of the can leftover. Freeze in ½ cup increments, so the next time you make this you'll already have it measured out. Thaw in the microwave on high for 2 minutes and proceed.