Pumpkin and Coconut Nog

Pumpkin and Coconut Nog

Pumpkin and Coconut Nog

Servings: 2
Preparation Time: 10 minutes


  • 2 cups coconut milk
  • 1 banana, peeled (frozen works best but not required)
  • 1/4 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • dash salt
  • 1/2 teaspoon vanilla
  • 1/4 cup maple syrup
  • ice, optional


In a blender, combine all ingredients. Puree until the mixture is smooth and pour into glasses.

Alternatively, you can serve the nog warm.

Note: Banana isn’t required but does add some sweetness and creaminess.

Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

Pumpkin Puree – 100% Pumpkin. Buy it now here!

Farmer’s Market has the perfect growing conditions in Oregon for pumpkin with brilliant color and gourmet flavor. It’s perfect for daily use in soups, breads, muffins, pancakes, cookies, stews, side dishes, and biscuits—adding fiber, nutrition and richness.

Packaged in tetra pak boxes. No cans, no BPA!

“Healthy Traditions has tested Farmer’s Market pumpkin puree for the presence of glyphosate. Due to a traceable path back to the producers, we believe we can offer this product confidently to our customers by testing it once a year after harvest.”

Buy it now here!

Related Posts

Pumpkin-Coconut Squares

Pumpkin-Coconut Squares

These creamy, pumpkin squares are made with coconut flour, Coconut Cream Concentrate, and coconut oil.

Gluten-Free, Coconut Cream Puffs

Gluten-Free, Coconut Cream Puffs

This recipe uses coconut milk or Coconut Cream Concentrate to make custard.

Leave a Reply

Your email address will not be published. Required fields are marked *