Vegan Pumpkin Eggnog

Vegan Pumpkin Eggnog

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"Fresh pumpkin, coconut milk and coconut cream with lots of spices and Kahlua Pumpkin Spice make a festive holiday vegan eggnog."
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servings 397 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Bring a large saucepan of water to a boil. Add pumpkin chunks and simmer until cooked-through. Drain. Cool to room temperature.
  2. Place pumpkin, salt, coconut milk, coconut cream, cinnamon powder, clove powder, ginger powder, cornstarch and Kahlua into a blender. Blend for 5 minutes at full speed.
  3. Pour the mixture into a 2-quart pot. Add the allspice berries.
  4. Reheat over medium heat stirring constantly for 5 minutes. Remove from the heat.
  5. Pass the mixture through a fine sieve to remove solids. Stir until it cools down to room temperature.
  6. Refrigerate until ready to serve. Serve chilled.



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