This pumpkin no-egg nog is the perfect replacement for egg nog during the holidays or any time you want a thick, delicious, vegan milk-shake-like drink. You can make it as thick or thin as you like. Full of wonderful, healing, balancing spices, this treat will satisfy your taste buds and your soul!
This recipe is also the basis for pumpkin pudding and pumpkin ice cream, with just a few minor tweaks. The pumpkin pudding is thick, rich and satisfying! The pumpkin ice cream is a wonderful pumpkin treat for the holidays or any time of year.
***Since there are a lot of ingredients in this recipe, I have provided notes for optional ingredients that you can remove and for how to streamline the number of ingredients. The end result is full of vitamins, minerals and phytonutrients — and an rich pumpkin white chocolate taste that is worth the extra effort, if you’re willing!
All 3 recipes are included below:
Pumpkin No-Egg Nog
- 2-3 cups pumpkin (This recipe is flexible, so if you only have 2 cups of pumpkin, it will still work! While I like to use fresh baked organic pumpkin, you can use organic canned pumpkin if you want – look for a BPA-free can, if possible.)
- 4 cups almond milk (you could use water instead, but you’ll get a richer taste with almond milk)
- ¼ cup date paste
- 3 TBL honey (if you want to skip the dates or date paste, use just under 1/2 cup honey)
- 4 TBL pureed pumpkin seed or 4 TBL pumpkin seed butter (optional – this adds a richer flavor and lots of great magnesium and zinc)
- Healthy protein fats – These make the recipe more grounding and provide essential fatty acids and amino acids:
- 3 TBL coconut butter (you can use coconut oil if you don’t have coconut butter)
- ½ cup coconut oil
- ½ cup cocao butter (optional – gives it a white chocolate taste)
- 2 tsp citrus bitters (optional – I like Urban Moonshine Organic Citrus Bitters, it gives the recipe a nice depth and aids digestion)
- 3 TBL vanilla extract
- 1 TBL fresh squeezed lemon juice
- Spices (you can use 2 TBL organic pumpkin pie spice mix instead, if you want – I like the flexibility to add more or less of a preferred spice):
- 2 TBL cinnamon
- 1 tsp fennel
- ½ tsp cloves
- ½ tsp nutmeg
- ½ tsp turmeric
- ½ tsp ginger
- 1 tsp cardamom
- 1 tsp fresh ground black pepper
- 2 tsp sea salt
- Put all ingredients in a blender and fully blend everything up until the liquid is smooth.
- Taste and see if you want to add 1 more TBL honey. You can also add a bit more water or almond milk if you want a thinner consistency.
- Serve immediately or refrigerate for up to 4 days.
Pumpkin Ice Cream (Vegan and Paleo/GAPS Diet options)
Serves 6 people. This is a rich dessert and most people will be satisfied with just a small amount.
Follow the same recipe above with the following changes:
- Use 3 cups almond milk or water (from the recipe above)
- Add one of the following thickeners:
- Paleo/GAPS option: Dissolve 2 TBL grass fed beef gelatin into 4 TBL hot water, mix together and let sit for at least 15 minutes, until the mixture is thick. Add this to the ice cream mixture. This adds amino acids and thickens the mixture.
- Vegan option: Dissolve 2 TBL kuzu into 4 TBL hot water (you can do this on the stovetop at the lowest heat setting if you like). Stir until all lumps are gone and mixture is thick. Add this to the ice cream mixture. This helps thicken the ice cream.
- Blend all ingredients up in your blender until completely smooth.
- Put the liquid into a covered glass container and store in your refrigerator for at least 6 hours.
- After 6 hours, pour the cooled liquid into your ice cream maker and churn until it’s thick and cold.
- If you don’t have an ice cream maker, follow these instructions:
- Take a large stainless steel bowl and fill it halfway with ice. Add in some thick Kosher salt or any coarse salt and mix it up. The salt won’t be touching the ice cream, it’s there to transfer cold from the ice into your dish of ice cream mixture.
- Put a smaller stainless steel or ceramic bowl into the big bowl of ice and salt. Make sure it’s set well into the ice, so that ice is going up the sides of the smaller bowl, but not into the bowl itself. Then fill the smaller bowl halfway up with ice cream mixture.
- Now take a hand held mixer or immersion blender with whisk attachment and mix up the ice cream mixture for 10 minutes.
- Take both bowls and put them in the freezer for 1 – 2 hours.
- After 1 – 2 hours, take the bowls out and use your hand mixer again for another 10 minutes.
- Cover the mixture with some natural parchment paper sitting direction on the mixture, then put a top on the smaller bowl and allow the ice cream to set in your freezer.
- Serve immediately or store in your freezer for up to 2 months.
Serves 6-8 people. This is a rich dessert, so start with small servings and people can always have more if they want! They will likely be satisfied with a small amount.
- Follow the Pumpkin No-Egg Nog recipe, except: Use 2 cups almond milk instead of the 4 cups in the Nog recipe.
- Put the liquid in a covered glass container in your refrigerator for at least 4-6 hours. When it’s ready, the mixture will have thickened up to the consistency of pudding.
- Store in your refrigerator for up to 4 days or serve immediately. This recipe freezes well.
Download or Print the Complete Thanksgiving Menu with the Entire List of Recipes
Most of these recipes can be prepared 2–3 days before serving to make your kitchen time easier and give you more time to connect with friends and family on Thanksgiving day. Remember to ask your loved ones to pitch in and your guests to bring one of these side dishes! View the Complete Thanksgiving Menu…
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Great recipe! Thank-you for posting this, my Mom can’t have eggs and cow dairy, so this was a wonderful find. Just a side note, I added a dash of ground Allspice to the Pudding recipe. That seemed to tie all the flavors together nicely. My Mom was thinking about turning this into a pie. :D. Great work!