Pumpkin Pie Spiced Creamer – Dairy and Sugar-Free

Pumpkin Pie Spiced Creamer--dairy and sugar free! Dairy-free coffee (and coffee substitute) lovers celebrate! Makes a great dessert or oatmeal drizzle too!

{I love pumpkin so much that I am happy to eat it in all its forms all year round.  We love these Pumpkin Snickerdoodles, Soft Pumpkin Cookies, and my Homemade Pumpkin Pie Spice, and here’s a grouping of Healthy Pumpkin Recipes if that isn’t enough for you.  Today Tiffany from Don’t Waste the Crumbs brings you a Dairy-free Creamer that is the latest addition to our repertoire of yummy healthy pumpkin recipes.}

Those folks who don’t eat dairy, for whatever reason, must often feel left out of the pumpkin-filled fall festivities.

  • No pumpkin ice cream.
  • No traditional pumpkin pie.
  • No pumpkin pie spiced creamer.

My heart truly aches for you no-dairy-allowed-pumpkin-lovers. I adore the big orange squash too, and could easily keep Starbucks in the PSL business beyond November if they only gave me the chance.

It’s not fair to have to choose between severe abdominal pains, going against your food convictions, or consuming lab-grown, GMO soy milk when ordering your favorite latte. And you certainly shouldn’t have to forgo the season altogether! That simply wouldn’t be fair.

When I was younger and complained about something being not far, my mom used to say “life isn’t fair.” Hearing that only fueled my fury at the uneven score, driving me to find a way around whatever obstacle stood in my path.

Today, non-dairy drinkers can rejoice in a new found alternate route for making it through the pumpkin-flavored road: non-dairy pumpkin pie spiced creamer.

Finally, a 100% whole foods alternative to dairy that tastes so good, even dairy drinkers (like myself) may slurp up it up with a straw.

That did happen, by the way. Consider yourself warned!

{By the way, there are affiliate links below.  If you click on them and make a purchase, I might make a commission, but your price remains the same.  Your support of my blog is oh-so appreciated and helps keep this free resource up and running for you!}

This non-dairy cream alternative has a similar consistency to half and half. If you need something a bit thicker, perhaps for a recipe calling for heavy cream, add less water during the blending process. Remember that it’s you can always add more water if needed, but you can’t take the water back out.

If you are allergic to tree nuts, try this same recipe with peanuts using this soaking method instead. Peanuts are technically a legume, so you may avoid the tree nut allergy. You can also try this with Easiest Coconut Milk, although the cream will need to come to room temperature before using since the fat from the coconut will coagulate at the top when refrigerated. Hemp milk is a possibility too, but since I have not personally tested that one, you may need to adjust the sweetener and spices.

Non-dairy pumpkin pie spiced cream can go beyond coffee as well. Imagine the possibilities…

Uses for Non-Dairy Pumpkin Pie Creamer

or make the heavy cream version (a lot of it) and create your own non-dairy pumpkin ice cream!

{From Adrienne again–Sooo excited to make this. Maybe I’ll have some tomorrow with my Morning (not Joe) Coffee Substitute!}

What Flavor Creamer do YOU crave?  How would YOU use this creamer?

Meet Tiffany 250px


Tiffany is a frugal foodie, balancing the desire to feed her family healthy food while being a good steward of her finances. She realized it was possible to eat nourishing, traditional food on a budget if she made baby-sized changes in the kitchen. She continues to work hard at mastering real foods without going broke and shares her journey at Don’t Waste the Crumbs.

Comments

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  1. OH My!!! THANK YOU! I can’t wait to try it!!

  2. This sounds so good! I love you suggestion to drizzle over oats -I’ll be doing that soon.

  3. I’m intrigued by the use of cashews…they are delicious plain, so why not!? :-)
    Thanks for linking at Trim Healthy Tuesday!

  4. Nigel Chua says:

    Can it last longer by freezing it? Five days storage time is kinda short….

    • I would think so….in an ice cube tray would be a good idea.

      • Nigel Chua says:

        That sounds like a good idea!

        Thing is, I like most cream and creamy stuff – this pumpkin recipe sounds so delicious that I think I may just make extra trips to the freezer to take one to pop into my mouth =p

  5. Kari Robinson says:

    Any suggestions to adding a natural preservative so that it keeps longer than 5 days? Vitamin C powder maybe?