Vegan Pumpkin Pie Mocktail Recipe

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The Heart of Vegan Pumpkin Pie Mocktail Recipe

There’s something truly special about drinks that capture the essence of a season. I love how this Vegan Pumpkin Pie Mocktail Recipe brings together the silky smoothness of coconut milk with the warm spice of pumpkin pie — all without a drop of alcohol. It’s like a cozy sweater in a glass, perfect for those crisp evenings when you want to feel festive but still keep things light and refreshing.

When you make this mocktail, you’ll notice the gently spiced aroma swirling through your kitchen, inviting you to take a moment and savor the season. Trust me, it’s a drink that feels at home whether you’re curling up with a good book or sharing laughs with friends. Plus, it’s naturally vegan and easy enough to whip up even if your baking skills are still budding.

Whether you’re new to pumpkin-spiced treats or a long-time fan, this recipe highlights fresh, wholesome ingredients you probably already have. The layering of textures — from the buttery steam of blended pumpkin to the crisp-edged golden Oreo crumbs — really makes it sing. Ready to give it a try alongside me?

Ingredient Breakdown

• Canned coconut milk: Adds creamy silkiness and subtle tropical notes. Use full-fat for best richness; light versions reduce creaminess.
• Nondairy milk: Softens texture and balances richness. Almond, oat, or cashew milk work beautifully — pick your favorite.
• Pumpkin purée: The star player providing natural sweetness and that classic autumnal flavor. Canned or fresh-roasted, both are wonderful.
• Apple butter: Deepens sweetness with fruity warmth. If unavailable, smooth applesauce plus a pinch more sweetener works.
• Pumpkin pie spice: The magic touch of cinnamon, nutmeg, and clove. You can make your own blend or grab a pre-mixed jar.
• Agave or maple syrup: Natural sweeteners that blend smoothly without overpowering. Honey can substitute if not strictly vegan.
• Vanilla extract: Elevates the whole flavor profile with gentle floral depth.
• Golden Oreos: Add a crisp, buttery crunch topping with subtle vanilla notes. Vegan whipped cream finishes it with fluffy decadence.

Before You Begin

This recipe comes together quickly, but a little mise en place never hurts. Scoop your pumpkin purée and apple butter into measuring spoons or small bowls, and have your spices on hand. No oven is needed here — just a blender and some ice cubes ready to chill the drink perfectly. If you want to impress a crowd, prepare the cookie crumbs and pumpkin base ahead, then blend just before serving to keep things fresh and vibrant.

How to Make Vegan Pumpkin Pie Mocktail Recipe

1. Crush the cookies. Use a food processor or blender to pulse the golden Oreos into fine crumbs. The buttery aroma here hints at the crunch coming later. Set these aside so the texture stays crisp for topping.
2. Blend the drink base. Combine canned coconut milk, nondairy milk, pumpkin purée, apple butter, pumpkin pie spice, agave or maple syrup, and vanilla extract in your blender. Pulse on medium speed until the mixture is silky smooth, with no lingering lumps, and the warm spice fragrance fills your kitchen. This step locks in that creamy, spiced heart of the mocktail.
3. Assemble over ice. Fill two glasses with plenty of ice to chill without watering down too quickly. Divide the pumpkin mixture evenly between the glasses, watching the creamy orange pour swirl with inviting warmth.
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Pro-Level Pointers

For the best layered texture, don’t blend the cookie crumbs into the drink — sprinkle them on top. If you prefer extra creaminess, chill the coconut and nondairy milk beforehand. Use fresh pumpkin purée whenever possible; canned is great too but watch the brand for added ingredients. To avoid a watery drink, avoid overly watery non-dairy milks like rice milk.

4. Sprinkle cookie crumbs. Dust a generous layer of the crushed golden Oreos over each glass. This adds a crisp-edged, caramelized contrast you’ll love with every sip.
5. Top with vegan whipped cream. Swirl a generous cloud of dairy-free whipped cream over the cookie layer. Then finish with another light shower of cookie crumbs, enhancing both texture and vanilla notes, before serving immediately.

Creative Variations for Vegan Pumpkin Pie Mocktail Recipe



• Spiced Rum Upgrade: Add a splash of your favorite spiced rum for a spirited version that still feels cozy and accessible.
• Nutty Boost: Blend in a tablespoon of almond or cashew butter for richer texture and a hint of nuttiness that pairs beautifully with pumpkin.
• Chilly Cinnamon Twist: Mix in a pinch of ground cinnamon on top of the whipped cream for extra warmth and an inviting aroma.
• Maple Pecan Crunch: Swap the golden Oreos for crushed pecans lightly toasted with maple syrup, giving delightfully buttery crunch.
• Vanilla Chai Blend: Steep a chai tea bag in warmed nondairy milk before blending, introducing deeper layers of warm spice.
• Festive Garnish: Rim cups with a mix of cinnamon sugar or crushed vegan ginger snaps for a pretty, flavorful touch.

Storage, Freezing & Reheating

• Refrigerate: Keep the blended pumpkin pie mixture in an airtight container for up to 3 days. Give it a good stir or shake before serving to restore creaminess.
• Freeze: You can freeze the pumpkin mixture in a sealed container for up to 1 month. Thaw overnight in the fridge and blend again before serving.
• Avoid freezing cookies: Keep the crushed Oreo crumbs and whipped cream separate and add fresh before serving to preserve crispness and texture.
• Reheat for a cozy twist: Warm the blended drink gently on the stove for a warm pumpkin pie latte-style treat, skipping ice and tweaking sweetness if needed.

Vegan Pumpkin Pie Mocktail Recipe FAQs

• Can I use fresh pumpkin instead of canned purée? Absolutely! Just roast and puree your pumpkin until smooth. Fresh pumpkin has a brighter flavor but may need a touch more sweetener.
• What’s the best nondairy milk to use? I recommend almond, cashew, or oat milk for the creamiest texture without overpowering flavors. Avoid watery milks for the richest results.
• Is there a substitute for apple butter? You can use unsweetened applesauce mixed with a teaspoon of cinnamon and a bit more maple syrup to mimic the warm apple taste.
• Can I make this mocktail ahead for a party? Yes! Prepare the base and cookie crumbs in advance, then blend and assemble just before serving for freshest flavor and texture.
• How can I make the mocktail sweeter or less sweet? Adjust the maple syrup or agave syrup quantity to your taste. I suggest starting with 3 tablespoons and then tasting before serving.
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Vegan Pumpkin Pie Mocktail Recipe



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4.9 from 58 reviews

This Vegan Pumpkin Pie Mocktail is a delightful, creamy, and spiced seasonal drink perfect for autumn or holiday gatherings. Made with coconut milk and pumpkin purée, lightly sweetened with agave syrup, and topped with crushed golden Oreos and vegan whipped cream, it offers all the flavors of pumpkin pie in a refreshing, dairy-free beverage.

• Author: Lynn
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Drink
• Method: Blending
• Cuisine: American
• Diet: Vegan

Ingredients

Drink

• 1/2 cup (120ml) canned coconut milk
• 1/2 cup (120ml) nondairy milk
• 1/4 cup (60g) pumpkin purée
• 1 tablespoon (15g) apple butter
• 1/4 teaspoon (5g) pumpkin pie spice
• 3 tablespoons (45g) agave or maple syrup
• 1 teaspoon (5ml) vanilla extract

Topping

• 2 golden Oreos, crushed
• Vegan whipped cream, for topping

Instructions

1. Crush Cookies: Blend the golden Oreos in a food processor or blender until they are finely crumbled. Transfer the crumbs to a small bowl and set aside for topping later.
2. Blend Drink: Add the canned coconut milk, nondairy milk, pumpkin purée, apple butter, pumpkin pie spice, agave or maple syrup, and vanilla extract to a blender. Blend until the mixture is smooth and fully combined.
3. Assemble Mocktail: Fill two cups with ice and divide the blended pumpkin pie drink evenly between them. Sprinkle a layer of the crushed cookie crumbs on top of each drink.
4. Top with Whipped Cream: Generously add vegan whipped cream over the cookie crumbs on each cup. Finish by sprinkling more crushed cookie crumbs on top for added texture and flavor. Serve immediately and enjoy your seasonal mocktail treat.

Notes

• Use canned coconut milk for a richer, creamier texture.
• Any type of nondairy milk works; almond, soy, or oat milk are good choices.
• Adjust sweetness with agave or maple syrup according to taste.
• Pumpkin pie spice can be homemade or store-bought; it typically includes cinnamon, nutmeg, ginger, and cloves.
• For a non-alcoholic festive touch, you can add a splash of sparkling water or ginger ale.
• Prepare the cookie crumbs ahead of time to speed up assembly.