Vegan Pumpkin Eggnog

5 from 1 vote

Total time: 10

A delicious vegan pumpkin eggnog recipe to toast the season! It's creamy, frothy and lightly spiced, and you can make it even more perfect by spiking it with optional rum. 😉

You might also enjoy this vegan Irish cream, which is low-carb-friendly and so delicious.

If raw eggs in cream were never your idea of a holiday tipple, you should try this gorgeous vegan pumpkin eggnog. It's got the perfect pumpkin spice flavor blended into oat milk, maple syrup and vegan cream, and the perfect frothy, fluffy, custardy texture you may have loved about eggnog. All without that eggy smell no one seems to love.

This is an extremely easy recipe, and it takes no more than five minutes to mix up. There's no cooking involved. Just place everything in the blender, give it a swirl, and voila: the perfect drink with all the flavor you crave for the holidays.

This is also a soy-free, nut-free and gluten-free drink, so you can indulge all you want to!

Table of Contents

Crafting the perfect vegan pumpkin eggnog
Ingredients
How to make vegan pumpkin nog.
Serve
Recipe FAQs
More winter-friendly drink recipes
Recipe card
Reviews

Crafting the perfect vegan pumpkin eggnog

Flavor: Pumpkin is the perfect holiday ingredient, and combined with cinnamon and nutmeg it is quite irresistible. The maple syrup adds natural sweetness and richness to the nog.
Texture: A good nog should be creamy and fluffy and frothy with a slightly thick, custardy texture. Adding a bit of vegan cream and letting the drink take in some air as it blends helps create that perfect texture.
Alcohol: Don't add alcohol if you are serving this to kids - it's delicious without it, like drinking a pumpkin pie filling. But a bit of spiced rum, or plain rum or brandy, added into this pumpkin eggnog makes it an adult-friendly drink everyone will want more of.

Ingredients

Pumpkin puree. Use canned pumpkin puree, not pumpkin pie filling.
Oat milk. Oat milk has a fresh, neutral flavor and a creamy texture, which makes it a perfect milk substitute in this vegan nog.
Vegan heavy whipping cream. Vegan whipping cream is easily found in most supermarkets, including the brand I used - Calfia heavy whip substitute - which worked well for this recipe. It is soy-free, nut-free and gluten-free. Use any brand you like or can source.
Maple syrup. Maple syrup is a natural sweetener, and it adds richness to the pumpkin nog. You can use sugar or any sweetener of your choice.
Pure vanilla extract. A touch of vanilla adds smooth, round flavor.
Spices: Ground cinnamon and ground nutmeg. Always try and grind nutmeg fresh for best flavor.
Alcohol (optional): I used spiced rum this time for more festive flavor, but other types of booze, like regular rum, brandy, whiskey or bourbon, are all good choices.

How to make vegan pumpkin nog.

Place all ingredients except the cinnamon in a blender and blend for 30 seconds.
Open the feed tube and blend 30 more seconds to help the drink become frothy and thicken up.
Chill for a couple of hours, then pour into glasses, sprinkle cinnamon on top, and serve.

Serve

The pumpkin egg nog is perfect with just a sprinkling of cinnamon. If you want to dress it up a bit more, top it with a scoop of vegan vanilla ice cream or a swirl of vegan whipped cream.

Recipe FAQs

Can I skip the vegan whipping cream?

If you want to keep the recipe leaner, you can skip the whipping cream and add another cup of oat milk instead. It won't have the same thickness, but it will be frothy and creamy and delicious.

Can I use stevia or another sweetener in this vegan eggnog recipe?

Yes, stevia will work in this recipe, as will any low-carb sweetener like monk fruit sweetener.

Can I use another non-dairy milk, like almond milk?

Almond milk is fine but the egg nog could be too thin. I would recommend another creamy, dairy-free milk, like cashew milk or soy milk, as a substitute. If you like coconut milk in beverages like these you can use it.

What other spices can I add?

You can use a pumpkin spice mix, or add a bit of ginger or ground cloves to the recipe.

Storing the vegan pumpkin eggnog

Store the eggnog in the refrigerator for up to three days. You can also freeze it for up to three months. It might separate a bit so thaw, then whip in the blender for a few seconds before serving.

More winter-friendly drink recipes

Recipe card