A light pale ale grain bill with a Saison yeast will work great, if you are ok with flavors a Saison yeast is going to throw. It will not even remotely resemble a cream ale though. If it makes you nervous, buy a bottle of Dupont, Hill Farmstead, or Allegash Saison to try. Those demonstrate what a Saison yeast is. It's like a Belgian ale yeast on steroids. Personally, I love them! Ferment it hot, like 85 to bring out the flavor.
Saison 101: Anything can be a Saison if a Saison yeast strain is used. Technically it means "season" or "seasonal brew" because they were brewed in the winter then late spring for supplying the planting then harvest seasons. There was never a standard grain bill for them. They were originally brewed by farmers using literally whatever they had, to quench the thirst of the farm workers. They were weak, dry and low alcohol (malty and high alcohol meant costly and drunk labor, both unacceptable). If they had no hops, spices were used instead. Common yeasts were shared, traded, and bartered as a commodity. A few Belgian and French breweries began brewing to a standard (barley and sometimes some wheat or oats) and they became more popular. Fast forward to the 20th century and the Americans started doing weird things like fruits, souring, adding sugar, pumping the alcohol to near wine levels, and over-hopping the hell out them. None of which resemble classic Saisons.