Homemade Pumpkin Nog: Like Dairy-Free Pumpkin Pie in a Glass

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Why bake a whole pie when you can sip on this 5-minute, dairy-free pumpkin nog? It’s sweet, rich, and oh-so-creamy. And the recipe is optionally vegan and allergy-friendly.

Dairy-Free Pumpkin Nog Recipe - rich, creamy, and optionally vegan. Also soy-free and optionally nut-free. Tastes like pumpkin pie in a glass!

Recipe Tips: Dairy-Free Pumpkin Nog

Not a Coconut Fan? You can substitute the lite coconut milk with your favorite dairy-free milk beverage, but the finish won’t be quite as rich. If possible, I would use a natural, rich nut milk beverage or Nice Nut Creamer from Go Dairy Free: The Guide and Cookbook (page 188). Or if you are okay with soy, you can blend in one (12-ounce) package of soft silken tofu in place of the lite coconut milk.

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and SweetsSweeten as You Wish. The original recipe uses honey, but we think maple syrup or brown sugar are pretty tasty alternatives. We do agree that the dairy-free ice cream alone isn’t enough to sweeten this indulgent sipper, but you can adjust the sweetener up or down to suit your taste.

Toppings are Optional. The classic nog topper is simply a few grates of fresh nutmeg  (which isn’t technically a tree nut!). But you can’t go wrong with a garnish of whip. See our Complete Guide to Dairy-Free Whipped Topping for ideas.

Dairy-Free Pumpkin Nog Recipe - rich, creamy, and optionally vegan. Also soy-free and optionally nut-free. Tastes like pumpkin pie in a glass!

Special Diet Notes: Dairy-Free Pumpkin Nog

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian. Just make sure you pick a dairy-free ice cream that fits your dietary needs.

5.0 from 1 reviews
Dairy-Free Pumpkin Nog
 
Prep time
Total time
 
This recipe is adapted from Libby's Pumpkin Nog. We've swapped out the dairy and made a few modest changes to their formula.
Author:
Serves: 8 servings
Ingredients
  • 1 (15-ounce) can pumpkin puree
  • 1 (14-ounce) can lite coconut milk
  • 2 tablespoons honey or maple syrup (for strictly vegan), or to taste
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 pint dairy-free vanilla ice cream
  • 2 to 3 tablespoons rum, bourbon, or brandy or 1 teaspoon rum extract (optional)
  • Dairy-free whip topping, for garnish (optional)
  • Grated nutmeg, for garnish (optional)
Instructions
  1. Put the pumpkin, coconut milk, sweetener, cinnamon, and vanilla in your blender and puree until smooth.
  2. Add the ice cream and rum and blend until combined.
  3. Pour into glasses and garnish with whip and/or nutmeg, if desired.

Key Pantry Supplies: Dairy-Free Pumpkin Nog

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

3 Comments

  1. Celeste Noland on

    I love pumpkin, and this looks AMAZING! Love how easy and simple your recipe, and that I can easily make it gluten free, too. Thanks for the recipe!

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