Coming up on the first day of fall (although it will be in the 80's this week) and it's now somewhat appropriate to post a pumpkin spice recipe! This is 21DSD approved, as long as you don't add sweetener.
1 cup full-fat coconut milk
1/4 cup canned pumpkin
1 T pumpkin spice (purchased from Whole Foods - you can also use a combination of cinnamon, nutmeg, allspice, cloves)
1 vanilla bean, scraped (or you can use 2 tsp organic vanilla extract)
Combine ingredients in a saucepan and bring to medium-high heat stirring occasionally.
Add 1-2 Tbsp to your coffee as desired. Store the remainder in a glass jar in the refrigerator for up to a week.