Maple Pumpkin Martini (Non-Dairy!)

I love seeing all the pumpkin treats out this time of year and since I’ve been doing non-dairy options, I thought it would be fun to make a dairy-free cocktail that combines pumpkin with one of my favorite flavors—maple! This recipe uses maple syrup to give that hint of maple (and it’s vegan too!), but if you are really maple crazy, you can also add a dash of this as well …
Non-Dairy Maple Pumpkin Martini, serves one

2 tablespoons pumpkin puree (not pumpkin pie filling)
2 tablespoons full-fat canned coconut milk (or another non-dairy milk option)
1 tablespoon maple syrup
2 tablespoons vodka
spice mix of cinnamon, nutmeg, and cloves for garnish
cinnamon stick for garnish (optional)

Mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground clove together for your garnish and set aside.
Mix together your pumpkin puree and maple syrup with a spoon at the bottom of a shaker glass. Add ice and then pour in your vodka and coconut milk and shake thoroughly to combine. If your coconut milk has separated into the solid milk and the more watery part when you open the can, just put it all in the blender for a second, first to combine them again and smooth them out before pouring it in.
Once your cocktail has been shaken, pour into a martini glass.

Sprinkle a pinch of your spice garnish on top, add a cinnamon stick for garnish, and you’re ready to serve!
Yum! Now, I will warn you that using real canned pumpkin rather than a pumpkin flavored vodka option (yes, that exists!) can sometimes mean you get a more bitter pumpkin puree. So you may want to do a quick taste test of your maple and pumpkin mashed mixture to see if that particular batch needs a bit more sweetness to it to counteract the level of bitterness. You can also sub other non-dairy milks, but I like the thick creaminess of the coconut milk for this one. Are you a big fan of the pumpkin/maple combo too? xo. Laura

Credits// Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.