If you’re looking for a cozy, seasonal drink that’s bursting with all the flavors of fall but is totally plant-based, you’ve gotta try this Vegan Pumpkin Pie Mocktail Recipe. It’s like pumpkin pie in a glass—creamy, spiced just right, and topped with crunchy golden Oreo magic and fluffy vegan whipped cream. When I first made this for a chilly afternoon, my whole family went crazy for it. Keep reading because you’ll want to know exactly how to nail this festive sipper every single time!
Why You’ll Love This Recipe
- Absolutely Vegan & Allergy-Friendly: Perfect for anyone avoiding dairy or eggs, but still craving that rich pumpkin pie flavor.
- Easy & Quick to Make: It takes just about 15 minutes and uses simple pantry staples you might already have on hand.
- Crowd-Pleaser for Fall Gatherings: I discovered this trick when I needed a festive non-alcoholic option—everyone couldn’t stop sipping!
- Decadent Flavor & Texture: The combination of creamy coconut milk and pumpkin purée creates that luscious pumpkin pie sensation in a glass.
Ingredients You’ll Need
Each ingredient in this Vegan Pumpkin Pie Mocktail Recipe plays a part in layering the flavors or perfecting that creamy, dreamy texture. Here are my favorite picks and why they work so well together.
- Canned Coconut Milk: This adds a rich creaminess and body, the kind you’d get from a pie’s custard filling.
- Nondairy Milk: I like almond or oat milk here to lighten things up a bit without losing creaminess.
- Pumpkin Purée: The star ingredient—make sure it’s pure pumpkin, not pumpkin pie filling, for the best flavor.
- Apple Butter: This adds a subtle sweetness and depth, helping round out the pumpkin spices.
- Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, and ginger that instantly screams fall.
- Agave or Maple Syrup: A natural sweetener that blends seamlessly without overpowering.
- Vanilla Extract: A splash of vanilla makes all the flavors pop.
- Golden Oreos: Crushed for topping — they add a delightful crunch and a touch of sweetness.
- Vegan Whipped Cream: The finishing touch that makes this mocktail feel indulgent.
Variations
I love how versatile this Vegan Pumpkin Pie Mocktail Recipe is! Feel free to tweak it to suit your taste or occasion—it’s one of those drinks that’s as fun to customize as it is to sip.
- Spice it Up: I’ve added a pinch of cayenne once to give it a gentle warmth. It surprised me, in a good way!
- Extra Creamy: Swap out the nondairy milk for full-fat coconut milk if you want a richer mouthfeel.
- Less Sweet: If you prefer subtle sweetness, start with less maple syrup and adjust to your liking—your taste buds will thank you.
- Alcohol Kick: Not vegan, but I’ve seen friends add a splash of spiced rum for adults who want a little holiday cheer.
How to Make Vegan Pumpkin Pie Mocktail Recipe
Step 1: Crumble the Cookies
Start by blitzing the golden Oreos in a food processor or with a rolling pin inside a zip-top bag until finely crumbed. This will be your crunchy topping and adds a fun texture contrast. I like to set these crumbs aside in a small bowl so they’re ready to sprinkle at the end—trust me, it makes assembly much easier.
Step 2: Blend the Drink
Add the canned coconut milk, nondairy milk, pumpkin purée, apple butter, pumpkin pie spice, maple syrup, and vanilla extract into your blender. Blend everything until smooth and silky. This is key to getting that luscious pumpkin pie texture—you don’t want any lumps. I usually give it around 30 seconds on high speed.
Step 3: Assemble and Serve
Fill two cups with ice, then pour your pumpkin pie mixture over the top. Next, sprinkle a layer of cookie crumbs, add a generous dollop of vegan whipped cream, and finish with more cookie crumbs on top. It’s like building your own little pumpkin pie parfait in a glass. Serve immediately, and watch your guests’ faces light up!
Pro Tips for Making Vegan Pumpkin Pie Mocktail Recipe
- Choose Full-Fat Coconut Milk: It adds the rich creaminess you want in every sip—don’t skip this or the flavor will feel flat.
- Pumpkin Purée Matters: Use plain pumpkin purée, not pumpkin pie filling, to control the spice and sweetness yourself.
- Adjust Sweetness to Taste: I always start with less syrup and add more gradually because everyone’s sweetness preference differs.
- Serve Cold, Drink Quickly: The cookie crumbs can get soggy, so enjoy this mocktail right after assembling for the best texture contrast.
How to Serve Vegan Pumpkin Pie Mocktail Recipe
Garnishes
For me, the golden Oreo crumbs and vegan whipped cream are non-negotiable—they bring that classic pumpkin pie feel—and sometimes I add a light dusting of cinnamon or nutmeg on top. A small cinnamon stick as a stirrer can also add a charming touch and a subtle aroma as you sip.
Side Dishes
This mocktail pairs wonderfully with cozy fall treats like spiced nuts, pumpkin scones, or even a slice of vegan apple crisp. I’ve served it alongside a warm bowl of soup for brunch and it totally elevated the whole meal vibe.
Creative Ways to Present
For a festive touch, I like serving this in clear mason jars so the layers show off—that crushed cookie, creamy pumpkin, and whipped cream is just so pretty. For holiday parties, I’ll rim the glass with cinnamon sugar before pouring for an extra-special feel. Adding edible gold glitter or pumpkin-shaped stirrers can really up the wow factor too.
Make Ahead and Storage
Storing Leftovers
I usually keep any leftover pumpkin pie mocktail in an airtight container in the fridge for up to 2 days. It’s best to give it a good stir before serving again because ingredients like pumpkin can settle. Just skip the cookie crumbs and whipped cream until you’re ready to serve again to keep them fresh and crunchy.
Freezing
Freezing this drink isn’t ideal because the texture can change and separate, especially with the nondairy milks. From my experience, it’s better to enjoy it fresh or chill in the fridge instead of freezing.
Reheating
This mocktail is definitely best served cold so I don’t recommend reheating. If you want a warm pumpkin drink instead, try adding the ingredients into a small pot and gently warming them with stirring—skip the Oreos and whipped cream topping for that cozy vibe.
FAQs
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Can I make this Vegan Pumpkin Pie Mocktail Recipe nut-free?
Absolutely! Just use a nut-free nondairy milk like oat or rice milk, and double-check that your vegan whipped cream and other ingredients are nut-free to keep it safe for all.
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Is there a substitute for apple butter in this recipe?
You can swap apple butter for pumpkin pie filling or even a smooth applesauce mixed with a touch of cinnamon and sweetener. The apple butter adds depth, but these are great alternatives if you’re in a pinch.
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Can I make this mocktail in larger batches?
Yes! Just multiply the ingredients accordingly and blend in batches if your blender isn’t large enough. Keep the ice and toppings separate so they stay fresh when serving.
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What if I don’t have pumpkin pie spice on hand?
No worries! Mix equal parts cinnamon, ground ginger, nutmeg, and a pinch of cloves or allspice to create your own pumpkin pie spice blend.
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Can I make this mocktail without using golden Oreos?
Sure thing! Any vegan cookie with a mild flavor works well for the topping, or you can skip the crumbs and just add vegan whipped cream if you prefer a simpler version.
Final Thoughts
This Vegan Pumpkin Pie Mocktail Recipe has become my go-to drink for welcoming sweater weather and holiday parties alike. I love how simple ingredients come together to create a truly indulgent treat that everyone can enjoy—no dairy or eggs needed. If you want to impress friends or just cozy up at home with a delicious, pumpkin-spiced glass of happiness, this recipe won’t let you down. Give it a try—you might just find your new favorite fall sipper!
Print
Vegan Pumpkin Pie Mocktail Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Vegan
Description
A rich and creamy Vegan Pumpkin Pie Mocktail blending pumpkin purée with coconut milk, pumpkin pie spice, and sweetened with agave syrup, topped with vegan whipped cream and crushed golden Oreos for a festive fall treat.
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
- 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.
- 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.
- 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.
- 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
- You can use any nondairy milk such as almond, oat, or soy according to your preference.
- Apple butter adds natural sweetness and a depth of flavor, but you can substitute with pumpkin pie filling if unavailable.
- To keep the mocktail extra cold, chill your cups beforehand or add more ice.
- The golden Oreos add a nice buttery crunch; for a healthier option, substitute with crushed graham crackers.
- For extra spice, sprinkle a little cinnamon or nutmeg on top of the whipped cream.
- This drink is best consumed fresh for optimal texture and flavor.
Nutrition
- Serving Size: 1 cup (about 240ml)
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
