Vegan Pumpkin Pie Mocktail Recipe

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The Comfort of Vegan Pumpkin Pie Mocktail Recipe

There’s something deeply soothing about the flavors of pumpkin pie — warm spices, velvety pumpkin, and a hint of sweetness that instantly makes you feel at home. Now, imagine all that cozy goodness swirling in a glass, chilled and dairy-free. That’s exactly what this Vegan Pumpkin Pie Mocktail Recipe delivers: an elegant, creamy treat that comforts the soul without needing an oven or hours of effort.

I love how this drink captures the essence of pumpkin pie — the gentle spice, the creamy texture — yet feels light and refreshingly easy to enjoy. You’ll notice how the apple butter adds unexpected depth, while coconut milk lends a tropical creaminess that sings alongside the pumpkin. Trust me, it’s perfect for a lazy weekend afternoon or anytime you want a little seasonal magic in your cup.

Whether you’re looking for a festive mocktail to impress guests or simply craving an indulgent yet healthy sip, this recipe is a go-to. It embraces the spirit of autumn with an approachable twist that feels just right.

Ingredient Guide

• Canned coconut milk (1/2 cup): Adds a luxurious creaminess and subtle sweetness, vital for that velvety mouthfeel. Full-fat works best for richness.
• Nondairy milk (1/2 cup): Almond, oat, or cashew milk are great choices—each brings its own nuance. I often use oat for a naturally sweet undertone.
• Pumpkin purée (1/4 cup): The star of the show, it provides that golden hue and earthy flavor. Use fresh or canned pure pumpkin (not pumpkin pie filling).
• Apple butter (1 tablespoon): Offers a warm, spiced sweetness and depth. If unavailable, a smooth applesauce with a dash of cinnamon works well.
• Pumpkin pie spice (1/4 teaspoon): The aromatic blend of cinnamon, nutmeg, ginger, and cloves that transforms the drink into fall in a glass.
• Agave or maple syrup (3 tablespoons): Your natural sweetener—adjust based on how sweet you like it. Maple adds a lovely smoky undertone.
• Vanilla extract (1 teaspoon): A final aromatic touch that elevates and rounds out all the flavors beautifully.
• Golden Oreos (2 cookies, crushed): For a playful, lightly crisp topping with a hint of buttery sweetness. You can substitute with crushed vegan gingersnaps for extra spice.
• Vegan whipped cream: To finish, for that dreamy, fluffy topping that adds contrast with creamy coolness.

Prep Before You Begin

For this Vegan Pumpkin Pie Mocktail Recipe, prep is refreshingly minimal. Make sure you have your pumpkin purée well stirred (sometimes it separates slightly in the can), and grab chilled nondairy milk to keep everything cool and smooth. Having the golden Oreos crushed ahead of time means no last-minute scrambling — that topping really makes the finish shine. No oven needed, so you’re free to sip and chat while you blend!

How to Make Vegan Pumpkin Pie Mocktail Recipe

1. Crush the Cookies: Start by placing the golden Oreos in a food processor or blender. Pulse until you get fine crumbs that will add a lovely crunch later. I like to set aside about half of the crumbs for topping, reserving the rest to sprinkle over the whipped cream.
2. Blend the Drink: Into your blender, pour the canned coconut milk and nondairy milk, followed by the pumpkin purée and apple butter. Sprinkle in the pumpkin pie spice, then add the agave or maple syrup and vanilla extract. Blend on high until the drink is luxuriously smooth and the pumpkin is fully incorporated. You’ll notice a beautiful golden-orange color emerging—a sign you’re on the right track.
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Expert Tips to Nail It

If your blender isn’t super powerful, blend the ingredients in short bursts to avoid overheating or separation. Also, chilled nondairy milk keeps the drink from warming too fast, keeping all those flavors fresh and inviting.

3. Assemble Your Mocktail: Fill two glasses generously with ice cubes. Pour the blended pumpkin pie liquid evenly over the ice, allowing that creamy liquid to cascade luxuriously. The ice lightens the drink to the perfect chill and texture.
4. Add the Cookie Crumbs: Sprinkle a layer of the crushed golden Oreos on top of each glass; their buttery crunch creates a delightful contrast to the smoothness of the drink.
5. Top with Vegan Whipped Cream: Crown each glass with a generous swirl of vegan whipped cream, then finish with another dusting of cookie crumbs for that picture-perfect touch.
6. Serve immediately: This mocktail is best enjoyed fresh so the textures stay magical — creamy, crisp, and aromatic.

Creative Variations for Vegan Pumpkin Pie Mocktail Recipe

• Add a pinch of ground cardamom or star anise for a seasonal twist that feels exotic and warming.
• Use spiced chai tea instead of nondairy milk to boost the chai and aromatic notes.
• Swap golden Oreos for crushed gingersnaps or cinnamon graham crackers for extra spice.
• For a thicker version, blend in a handful of soaked cashews or a scoop of vegan vanilla ice cream.
• Top with toasted pecans or pumpkin seeds instead of cookie crumbs for a nutty crunch.
• For a party boost, add a splash of sparkling water right before serving for gentle fizz.

Storage, Freezing & Reheating

• Refrigerate: Store the blended mocktail (without toppings) in an airtight container for up to 2 days. Shake well before serving.
• Freeze: While not ideal to freeze fully made mocktails with toppings, you can freeze the pumpkin mixture in ice cube trays for quick future use.
• Reheat: This drink is meant to be served cold, but if you want a warm version, gently heat on stove or microwave and skip the ice and cookie crumbs.
• Toppings: Add fresh vegan whipped cream and cookie crumbs only at serving for best texture.

Vegan Pumpkin Pie Mocktail Recipe FAQs

• Can I make this mocktail nut-free? Absolutely! Use oat or rice milk instead of nut milks, and check that your vegan whipped cream is nut-free.
• What if I don’t have apple butter? You can substitute with smooth applesauce mixed with a pinch of cinnamon and a splash of maple syrup for sweetness.
• Is coconut milk necessary? It’s key for creaminess, but if you prefer, you can try full-fat canned cashew cream or a thick homemade oat cream.
• Can I turn this into a cocktail? Yes! A splash of spiced rum or bourbon pairs beautifully with these autumnal flavors.
• Will the pumpkin pie spice overpower the drink? Not at all—just 1/4 teaspoon adds gentle warmth. Feel free to adjust to taste!

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