After months of fighting the good fight, it is finally time for me to accept the inevitable and move on.

This morning I emptied my penultimate bottle of pumpkin spice creamer. Tomorrow, I will open my final bottle, and within two weeks, it will be all gone until next fall.

This is, of course, symbolic of the unstoppable onward march of time. Eventually, we all open our last bottle of pumpkin spice creamer.

How do I still have pumpkin spice creamer in January? Well, I purchased two bottles of the stuff with every trip to the grocery store — especially as the season drew to a close.

I am not a complicated coffee drinker. I like it light and sweet. I usually just purchase cheap espresso style coffee, because once I have added creamer it is basically all the same. That all changed with the new boyfriend because he works for a local artisan coffee company. I got a variety of beans for my birthday and Christmas. They are worlds better than my cheap coffee, especially once I add my creamer.

In an effort to soothe my broken heart over the end of my pumpkin spice season, I will finally be trying another local artisanal morning treat that recently moved to Rockland. I pick up my first box of Ruckus donuts this weekend.

Because the donuts require a pre-order, they were usually more preparation than I was able to do. I am usually lucky if I manage to wash my face, brush my teeth and make my iced coffee the night before; never mind pre-ordering donuts.

That being said, I am very excited to try these donuts, though I will miss my pumpkin spice creamer.

I am sure I could find a recipe to make pumpkin spice creamer, but I can guarantee the time and energy to do that would be more than I have available.

Actually… out of curiosity I looked for a recipe.

It does seem to be pretty easy and only takes fifteen minutes. I even appear to have most of the ingredients. Maybe I will try it.

Oh, it even contains pumpkin puree, and we all know how I feel about that.

Here, let us try it together.

Homemade Coffee Creamer (pumpkin spice) from Allrecipes:

14 ounces heavy whipping cream, ¼ cup maple syrup, 3 tablespoons pumpkin puree, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, 14 ounce can sweetened condensed milk.

Whisk four ounces of cream with all ingredients except the can of sweetened condensed milk in a bowl that can go in the microwave.

Heat in thirty-second intervals, stirring in between, until blended. This should take between one to three minutes.

Pour your pumpkin mixture into a container with a lid. Add the rest of the cream and the can of sweetened condensed milk.

Shake until thoroughly mixed.

Store in the fridge.

Email me with your results!

Christine Simmonds is the Assistant Editor of The Courier-Gazette. She has lived in Knox County most of her life.

A box of Ruckus Donuts. Photo by Christine Simmonds