Pumpkin Pie Spiced Creamer – Dairy and Sugar Free

Love pumpkin pie? But don't care for all the additives in the seasonal "pumpkin" treats hitting the stores? Make your own pumpkin pie spiced creamer, and forget that chemical-laden PSL! This recipe is just a few ingredients, dairy-free and sugar-free – and VERY good for you!{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: dairy-free 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!

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Love pumpkin pie? But don't care for all the additives in the seasonal "pumpkin" treats hitting the stores? Make your own pumpkin pie spiced creamer, and forget that chemical-laden PSL! This recipe is just a few ingredients, dairy-free and sugar-free – and VERY good for you!

Pumpkin Pie Spiced-Creamer - Dairy and Sugar Free
 
Author:
Recipe type: Beverage, Condiment, DIY Food
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo, AIP
Serves: approx. 12 ounces
 
Make your own allergy friendly pumpkin pie spiced creamer, and forget that chemical-laden PSL! This recipe is just a few ingredients, dairy-free and sugar-free.
Ingredients
Instructions
  1. Place cashews in a container and cover with filtered water. Allow to soak for 3-6 hours. This softens the nut and makes it easier to blend. Plus you can benefit from the breakdown of phytic acid. Also check out How to Soak and Dry Nuts and Seeds.
  2. Drain nuts and place in a blender. Add enough filtered water to just cover the nuts.
  3. Add maple syrup (or other sweetener) and spices and blend thoroughly.
  4. Store safely in the refrigerator for up to five days.
  5. Add 2-3 tablespoons to your favorite cup of coffee or tea (or this rich and nutritious coffee substitute) and enjoy!

Ingredients

1/2 cup cashews (if allergic to cashews, try macadamias or blanched almonds. Those nuts are lower-carb too.  Use dried, unsweetened coconut for AIP.)
2-3 cups filtered water (read How to Make Your Water Safe)
1 1/2 Tbsp maple syrup (read this post on Choosing Maple Syrup.  Use vegetable glycerine or approx. 1 scoop of stevia (read this post on How to Use Stevia) or 1 1/2 T xylitol for a low-carb option)
2 tsp pumpkin pie spice (make your own using this recipe. Here is AIP pumpkin pie spice)

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 Dairy-Free Pumpkin Pie Creamer

or make the heavy cream version (a lot of it) and create your own dairy-free 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.

Photo credits – Naomi Huzovicova

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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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. 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.

      • 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?

  6. Anyone know how many dates to use as the sweetener? Would you have to change anything else about the recipe if you used dates?
    The recipe sounds great, by the way!

  7. Everyone who keeps wanting to figure out how to make is last longer than 5 days, WHY? It won’t last that long because it will be consumed. 🙂

  8. This sounds delicious! Do you strain the mixture after blending?

  9. This creamer looks ever so yummy, not only because it has pumpkin in it, but particularly since it contains stevia as a healthy alternate sweetener. Do you know if this particular stevia (Stevia Select) you recommend is available in a larger size, such as a 1# bag?

    • Hi there. I don’t know. I just bought 3 more stevias to test out to see how they do. I will email the owner of the company to see if they have bulk yet but I don’t believe they do.

      • My favorite Stevia comes from Puritans Pride…I order STEVIA with inulin powder..item #17682…check it out ev1…contains no additives like maltodextrin..it is a powder and goes a long way!!! And with Puritan Pride…the more you order the more you save!!

  10. Rami @ Tasteaholics says:

    Simple and great! Thank you for the recipe 🙂 Pinned!

  11. Frozen Yogurt says:

    Wow! I am making it this! And it is so good to know it is sugar free! Did I miss where you said how long it is good for?

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