Vegan Pumpkin Pie Mocktail Recipe

If you’re craving a cozy autumn sipper that feels indulgent but keeps things plant-based, you have to try this Vegan Pumpkin Pie Mocktail Recipe. I absolutely love how this creamy, spiced drink takes everything you adore about pumpkin pie and turns it into a festive, fun mocktail that’s perfect for sharing with friends (or keeping all to yourself). Keep reading—I promise this recipe is fan-freaking-tastic and super easy to whip up!

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Ingredients You’ll Need

The magic in this Vegan Pumpkin Pie Mocktail Recipe comes from combining creamy, naturally sweet ingredients with classic fall spices. I find that using quality canned coconut milk really enriches the texture, while apple butter adds a subtle fruity sweetness that blends beautifully with pumpkin purée.

• Canned Coconut Milk: Use full-fat for the creamiest texture and lovely tropical notes.
• Nondairy Milk: I usually grab oat milk for its mild flavor that doesn’t overpower the spices.
• Pumpkin Purée: Make sure it’s pure pumpkin, not pumpkin pie filling, for the best flavor control.
• Apple Butter: Adds natural sweetness and a hint of apple that feels festive and rich.
• Pumpkin Pie Spice: This is your secret weapon for that quintessential fall flavor—cinnamon, nutmeg, cloves, all in one.
• Agave or Maple Syrup: Choose your favorite natural sweetener to suit your palate.
• Vanilla Extract: Just a splash to brighten all those flavors.
• Golden Oreos: They add crunch and a pretty golden hue to the topping, plus their vanilla flavor pairs so well.
• Vegan Whipped Cream: For that luscious topping that makes every sip feel like a treat.

Variations

I love experimenting with this Vegan Pumpkin Pie Mocktail Recipe, and you’ll enjoy personalizing it too. Whether you prefer it sweeter, spicier, or even a bit boozier (hello, vegan bourbon!), there’s lots of room to make it your own.

• Spiced Up: Adding a pinch more pumpkin pie spice or a dash of ground ginger amps up the autumn vibes beautifully.
• Boozy Twist: Once, for a grown-up get-together, I stirred in a splash of spiced rum—my friends went crazy for it.
• Different Toppings: Try crushed gingersnaps instead of Oreos or sprinkle some toasted pecans for an added crunch.
• Sweetener Swap: Honey works if you’re not strictly vegan, or brown rice syrup for a lower glycemic option.

How to Make Vegan Pumpkin Pie Mocktail Recipe

Step 1: Crush the Golden Oreos

Start by popping your golden Oreos into a blender or food processor and pulse until they’re finely crumbled. This little ritual always makes me smile because the cookie aroma fills the kitchen instantly. Set the crumbs aside for the topping—you’ll want these fresh and ready to go before you start blending the drink itself.

Step 2: Blend the Mocktail

Add the canned coconut milk, nondairy milk, pumpkin purée, apple butter, pumpkin pie spice, agave or maple syrup, and vanilla extract to your blender. Blend everything until it’s silky smooth. A trick I learned? Blend for about 30 seconds to 1 minute to really incorporate all those flavors without overdoing it—nobody wants a chunky pumpkin pie mocktail!

Step 3: Assemble and Serve

Fill two cups with ice and pour the creamy pumpkin drink evenly over the top. Sprinkle a layer of cookie crumbs, add a generous dollop of vegan whipped cream, and finish with a final sprinkle of crumbs. The visual effect is as lovely as the taste—I swear it tastes just like pumpkin pie in a glass!

How to Serve Vegan Pumpkin Pie Mocktail Recipe

Garnishes

I always top the mocktail with a generous swirl of vegan whipped cream—it adds a dreamy, fluffy contrast. The crushed golden Oreos sprinkled on top offer a little textural surprise and a pretty finishing touch. Sometimes I even add a light dusting of extra pumpkin pie spice or cinnamon for aroma.

Side Dishes

When I serve this mocktail, I love pairing it with warm, lightly spiced snacks like gingerbread cookies, roasted spiced nuts, or vegan soft pretzels with apple butter for dipping—perfect for a casual fall hangout or a cozy night in.

Creative Ways to Present

For a festive feast, I’ve poured this mocktail into mini mason jars and tied a cinnamon stick to each with rustic twine—it looks adorable and adds a little stirrer. For parties, try layering the cookie crumbs inside the glass before pouring in the mocktail for a pretty, layered effect. Using stemless wine glasses makes it feel unexpectedly fancy.

Make Ahead and Storage

Storing Leftovers

If you’ve made extra, simply store the blended mocktail in an airtight container in the fridge for up to 2 days. Give it a good shake or stir before serving, as some separation can happen, but the flavors hold up really well.

Freezing

I haven’t frozen this mocktail often because it’s best fresh, but if you need to, freeze it in ice cube trays. Then blend the frozen cubes with a splash of nondairy milk for a frosty pumpkin pie smoothie twist—it makes a fun variation!

Reheating

This mocktail is meant to be enjoyed cold over ice, so I don’t recommend reheating. If you want a warm pumpkin pie drink, I suggest creating a cozy spiced pumpkin latte on the stove instead.

FAQs

Final Thoughts

This Vegan Pumpkin Pie Mocktail Recipe has easily become one of my go-to indulgences during cozy months. It’s the kind of treat I didn’t know I needed until I tried it—warm spices, creamy texture, plus that playful topping all bring joy in a glass. If you’re looking for a way to celebrate pumpkin season without baking or alcohol, this mocktail’s got your back. I really hope you enjoy making and sipping it as much as I do—cheers to cozy moments and plant-based yum!

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