{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 Creamer
Finally, a 100% whole foods alternative to dairy that tastes so good, even dairy drinkers (like myself) may slurp up this pumpkin creamer with a straw–no coffee needed!
That did happen, by the way. Consider yourself warned!
This post may contain affiliate links from which I will earn a commission.
Uses for this Dairy-Free Pumpkin Creamer
- mixed in to mashed sweet potatoes
- an alfredo sauce over spaghetti squash or traditional pasta noodles
- drizzled over warmed baked oatmeal with apples
- stirred into traditional breakfast porridge or this Cream of Brown Rice Cereal
- drizzled on pancakes (like these 3-Ingredient Buckwheat Pancakes)
- a dip for fresh fruit
- {From Adrienne: I'm thinking you could warm this up and have it be a fondue :). Or a nice drizzle on ice cream!}
or make the heavy cream version (a lot of it) and create your own dairy-free pumpkin ice cream!
Recipe Notes
- If allergic to cashews, try macadamias or blanched almonds. Those nuts are lower carb too. Use organic dried, unsweetened coconut for AIP.
- 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.
- Make your own pumpkin pie spice using this recipe. Here is AIP pumpkin pie spice.
Pumpkin Pie Spiced-Creamer - Dairy and Sugar Free
Ingredients
- 1/2 cup cashews
- 2-3 cups filtered water
- 1 1/2 Tbsp maple syrup
- 2 tsp pumpkin pie spice
Instructions
- 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.
- Drain nuts and place in a blender. Add enough filtered water to just cover the nuts.
- Add maple syrup (or other sweetener) and spices and blend thoroughly.
- Store safely in the refrigerator for up to five days.
- Add 2-3 tablespoons to your favorite cup of coffee or tea (or this rich and nutritious coffee substitute) and enjoy!
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 Pumpkin Creamer 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…
{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 pumpkin creamer?
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.
Tammy says
Hi, I can’t seem to find the nutritional count on the creamer, did I miss it somewhere?
Adrienne says
I haven’t put that on my site yet…it’s taking quite a bit of time. Thanks for your patience!
Dree says
Can you use store bought good quality almond or cashew milk?
Adrienne says
Yes!
Adrienne says
Actually I think it should work but will be thinner or thicker depending on the brand you buy.
Carol Bouley says
Does this make coffee look & taste creamy like store bought non dairy creamers do?
I used non dairy creamers in my coffee before I knew that I was sensative to the casiens (protein) in dairy. I don’t use it now because I read the ingredients and it contains sodium caseinate (a milk derivative). I’m wondering how they can call it a non dairy creamer? It also contains soy lesithin. I now use Silk vanilla soy creamer which tastes & looks like Coffeemate creamers I understand that soy is not that good for you. That is why I’m interested in your recipe. All the other milk substitute creamers like almond or coconut are not really creamy in coffee.
Adrienne says
The non dairy label is seriously very confusing. My son has a life threatening allergy to dairy and it drives us crazy. I actually didn’t create this recipe — it was written by another blogger. I think it will get fairly close as cashews are typically used as a dairy substitute. That being said, I only tried the non cashew version as my oldest is allergic to cashews as well. I guess I should buy some cashews and try it b/c I could eat it :). Hope that it works for you! I hope to try making some other creamers soon.
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?
Adrienne says
I didn’t talk about that. I would think about 4 days or so in the fridge — but please don’t hold me to that :). Hope you like it!
Rami @ Tasteaholics says
Simple and great! Thank you for the recipe 🙂 Pinned!
Adrienne says
Thank you so much!!! Hope you enjoy it!
C Ruth says
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?
Adrienne says
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.
Lila says
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!!
Adrienne says
Really? Did you try a bunch of different brands?
Kim says
This sounds delicious! Do you strain the mixture after blending?
Adrienne says
I don’t think you need to. Keep it simple! But you can if you like. It will make it more smooth. Enjoy!
Aunt Pat says
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. 🙂
Adrienne says
Love it – Pat. We think alike :)!
DL says
WHY? Because we lack time to make it every 5 days!?! And want to make more to last longer ; )
Teresa says
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!
Adrienne says
Yes, you can do this. I don’t know the exact proportions. I would make a date paste out and then blend it in and see how it goes. Thanks!
Kari Robinson says
Any suggestions to adding a natural preservative so that it keeps longer than 5 days? Vitamin C powder maybe?
Nigel Chua says
Can it last longer by freezing it? Five days storage time is kinda short….
Adrienne says
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
Stacy @Stacy Makes Cents says
I’m intrigued by the use of cashews…they are delicious plain, so why not!? 🙂
Thanks for linking at Trim Healthy Tuesday!
vickie says
This sounds so good! I love you suggestion to drizzle over oats -I’ll be doing that soon.
Adrienne says
I think the same thing :).
Felicia says
OH My!!! THANK YOU! I can’t wait to try it!!