Pumpkin Spice Coffee Creamer (Dairy-Free with Sugar-Free Option)
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
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!
Simple and great! Thank you for the recipe 🙂 Pinned!
Thank you so much!!! Hope you enjoy it!
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!!
Really? Did you try a bunch of different brands?
This sounds delicious! Do you strain the mixture after blending?
I don’t think you need to. Keep it simple! But you can if you like. It will make it more smooth. Enjoy!
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. 🙂
Love it – Pat. We think alike :)!
WHY? Because we lack time to make it every 5 days!?! And want to make more to last longer ; )
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!
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!
Any suggestions to adding a natural preservative so that it keeps longer than 5 days? Vitamin C powder maybe?
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
I’m intrigued by the use of cashews…they are delicious plain, so why not!? 🙂
Thanks for linking at Trim Healthy Tuesday!
This sounds so good! I love you suggestion to drizzle over oats -I’ll be doing that soon.
I think the same thing :).
OH My!!! THANK YOU! I can’t wait to try it!!