Pumpkin Spice Coffee Creamer (Dairy-Free with Sugar-Free Option)
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This homemade pumpkin spice coffee creamer is rich, creamy, and made with simple ingredients—without the additives in store-bought versions.
It’s dairy-free, naturally sweetened, and easy to customize for all of your favorite fall drinks. Plus there are lots of creative ways to use it!
If you love pumpkin coffee drinks but want a cleaner option, this homemade pumpkin spice coffee creamer is an easy upgrade. It blends real pumpkin, warm spices, and simple ingredients into a rich, flavorful creamer without the additives found in store-bought versions.
Many people find it hard to give up flavored creamers (I get it!), but making your own is easier than you might think.
This Pumpkin Spice Creamer recipe is just what you need to get you there. Not only is it easy, but it's also tasty and healthy, and it's dairy-free to boot.
Why This Pumpkin Creamer Is a Better Choice
Many store-bought coffee creamers contain ingredients that some people prefer to avoid, including added sugars, refined oils, and artificial flavors.
Typical ingredient lists may include things like:
- vegetable oils
- added sugars
- gums and stabilizers
- “natural flavors”
This homemade pumpkin spice coffee creamer uses simple, whole-food ingredients instead:
- real pumpkin puree
- naturally sweetened options
- no refined oils or additives
- dairy-free and customizable
That means you can enjoy a rich, creamy pumpkin coffee creamer with ingredients you recognize—and adjust it to fit your preferences.
Making your own creamer also gives you more control over sweetness and flavor—and can be more budget-friendly than buying specialty creamers regularly.
How to Make Pumpkin Spice Coffee Creamer
Making this pumpkin spice coffee creamer is simple:
- Soak the cashews
- Blend with pumpkin, spices, and sweetener
- Adjust consistency to your liking
Ways to Use This Creamer
- stir into hot chocolate
- use in tea
- drizzled over warmed baked oatmeal with apples
- stirred into hot cereals like Cream of Rice Cereal
- drizzled on pancakes or crepes (like these Buckwheat Crepes) or simply add to the batter for additional flavor
- a healthy fresh fruit dip
- heat up as a fondue alternative
- drizzle on ice cream
- stir some healthier powdered sugar into it to make healthy frosting
Recipe Notes
- Nut Alternatives:
If allergic to cashews, try macadamias or blanched almonds. - Sweetener Alternatives:
You can use any sweetener you like. Start with less and add more to taste. A little over 1/32 teaspoon of stevia or about 3 tablespoons of a low-carb sweetener should work for a sugar-free version. - DIY Option for Pumpkin Pie Spice:
Make your own pumpkin pie spice using this recipe or this AIP pumpkin pie spice. - Thickness Tips:
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. Just go slowly with adding water because you can always add more water if needed but you can't remove water once it's added.
Dairy-Free Pumpkin Spice Coffee Creamer
Ingredients
- 1/2 cup cashews
- 1 to 1½ cups filtered water
- 1-2 tablespoons pumpkin puree
- 2 tablespoons maple syrup (see Recipe Notes for alternatives)
- 2 teaspoons pumpkin pie spice
Instructions
- Soak cashews in water for 3–6 hours. Drain.
- Add cashews and 1 cup fresh water to a blender.
- Add maple syrup, pumpkin puree, and pumpkin pie spice. Blend until completely smooth.
- Adjust thickness by adding more water as needed.
- Store in the refrigerator for up to 5 days.
Notes
- Sweetener Options: Use maple syrup for the best flavor, or substitute a low-carb sweetener if preferred. Liquid stevia can also be used—start with a small amount and adjust to taste. A keto maple-style syrup is also a great option.
- Homemade Pumpkin Pie Spice: You can use store-bought or make your own using my homemade pumpkin pie spice blend.
- Thickness Tips: Use closer to 1 cup of water for a richer, creamier texture. Add more water as needed to thin to your desired consistency.
- Nut-Free Option: For a nut-free version, use full-fat coconut milk instead of cashews. The creamer may firm up when chilled—just let it sit at room temperature and shake before using.
- Dairy Option: If you prefer, you can substitute half-and-half or heavy cream for a more traditional creamer.
- Storage: Store in a sealed container in the refrigerator for up to 5 days. Shake well before using.
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Healthy Dairy-free Pumpkin Recipes
Here are some healthy pumpkin recipes to enjoy with this creamer.
- Gluten-free Pumpkin Snickerdoodles– a great variation on a traditional cookie.
- Healthy Pumpkin Custard – pumpkin pie taste in minutes
- Soft Pumpkin Cookies
- Healthy Pumpkin Recipes – lots to choose from here!
I'd love to hear your thoughts about this creamer once you've tried it!
Hey! So do you discard the water you used to soak the cashews? Then add just enough new filtered water to cover the cashews when you blend? Or use the filtered water you soaked the cashews in? Sorry, just confused ?.
Thanks 🙂
Hi there! In the recipe card it says to discard the water and then cover the nuts just enough when blending. Hope that helps and that you enjoy it!!
This is really fantastic, Adrienne, was wondering what you’d be using as the cream base. The only allergy we have at home is egg and hazelnuts, but what you said above about the ingredients is the reason I make most festive items at home. The ingredient list makes me shudder!
Hello Azlin! The cashews make the cream base. Please let me know if you feel that it’s not clear–it’s a post that a guest writer did for me and I was hoping to revisit and redo the post this week. Thanks and I’m shuddering with you!
Hi, I can’t seem to find the nutritional count on the creamer, did I miss it somewhere?
I haven’t put that on my site yet…it’s taking quite a bit of time. Thanks for your patience!
Can you use store bought good quality almond or cashew milk?
Yes!
Actually I think it should work but will be thinner or thicker depending on the brand you buy.
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.
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.
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?
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!