Vegan Pumpkin Eggnog

Vegan pumpkin eggnogspon-post

So I have an obsession with veganizing (is that a real word?) traditional recipes. I have gone through a few now, and they are always well-received amongst my vegan readers. Of course I love them myself, as I prefer to eat as close to vegetarian as I can, with the occasional indulgence.

For very loose definitions of “occasional”, that is.

Vegan pumpkin eggnog

But what if we could have both? Can a vegan pumpkin spice eggnog be indulgent? You bet!

My husband is my weathervane. He is the opposite of a vegan, whatever those are. No matter how good the food he’ll complain “there’s no meat”. And he’s so healthy that it disarms all my arguments against meat consumption, so I quit long ago trying to convince him.

Vegan pumpkin eggnog

I just need to use the word “vegan” for him to run the opposite direction. Worse yet, he dislikes eggnog. You can see how difficult this was going to be. If I can’t get his “seal of approval” I have a hard time recommending it. Because vegan food has to be good enough to satisfy the meat-eaters too.

Vegan pumpkin eggnog

Imagine my surprise when he enthusiastically approved. And I know why: This vegan pumpkin eggnog is as luscious as regular eggnog, but not as cloyingly sweet and a lot lighter.

Want more holiday recipes and ideas? Be sure to follow Kahlúa on Facebook and Pinterest.

Aunt Clara

Vegan Pumpkin Eggnog Recipe
Prep time
Cook time
Total time
This vegan pumpkin eggnog is as luscious as regular eggnog, but not as cloyingly sweet and a lot lighter.
Serves: ½ quart
  • 2 lb of West Indies, Mexican or kabocha pumpkin
  • ¼ teaspoon of salt
  • 2 cups of coconut milk
  • 1 ½ cup of coconut cream, sweetened
  • ½ teaspoon of cinnamon powder
  • ¼ teaspoon of clove powder
  • ½ teaspoon of ginger powder
  • 1 tablespoon of cornstarch
  • 1 ½ cup of Kahlúa Pumpkin Spice
  • 8 allspice berries
  1. Peel and boil pumpkin until it is cooked-through. Cool to room temperature.
  2. In the blender vase mix pumpkin, salt, coconut milk, coconut cream, cinnamon powder, clove powder, ginger powder, cornstarch and Kahlúa. Blend for 5 minutes at full speed.
  3. Pour the mixture into a 2 quart pot, and add the allspice berries.
  4. Reheat over medium heat stirring constantly for 5 minutes. Remove from the heat.
  5. Pass the mixture through the finest sieve you have, the finer the better. Get rid of solids.
  6. Stir until it cools down to room temperature.
  7. Serve chilled.


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{ 2 comments… add one }

  • Nami | Just One Cookbook December 9, 2013, 2:38 PM

    What a great combination pumpkin and eggnog! I love that this can be enjoyed by everyone, and it’s vegan friendly! Beautiful festive photography and I love it.

  • Eileen December 8, 2013, 9:55 PM

    So your husband and my husband must be twins!!! This sounds like my life (even your part of the story). That said, my husband’s favorite dessert is pumpkin pie and the fact that this has alcohol in it, will be a sure winner this holiday season. This recipe sounds fab-u-lous! I will surely have an update for you after “noche buena” when I share this with him and the rest of the family!!! Mil Gracias, Clara!