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Dairy-Free Pumpkin Spice Coffee Creamer
This homemade pumpkin spice coffee creamer is a rich, dairy-free alternative to store-bought creamers, made with real pumpkin and simple ingredients for a smooth, cozy fall flavor.
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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.