The Findings Of Pumpkin Pie Punch
Remember way back in, like 2007 or close to it, when there was a questionnaire going around Facebook asking what you like? It would give you two categories to choose from?
Ocean or Lake?
Beach or Mountains?
Ketchup or Mustard?
Cake or Pie?
Well, I’m not going to bore you with all of my answers, but I will tell you that I pick pie over cake, any day.
Don’t get me wrong, I do love cake, but pie to me is just so right.
With the exception of mincemeat, I haven’t come across a pie I didn’t like. I’m not picky when it comes to pie, and in fact, I like pies so much that I use them as inspiration for cocktails.
Like this Hot Apple Pie Cocktail recipe that I created a few years back. It’s one of our favorite fall drinks that Sean and I like to enjoy after dinner, sitting around the fire pit. Or for brunch. Or on a lazy cool and crisp Sunday afternoon.
Got me thinking the other day that I needed to up my game and come up with another pie inspired cocktail. Then I saw this recipe in a magazine that called for pumpkin flavored coffee creamer, vodka and a coffee liqueur. The combo didn’t really appeal to me, but made me stop and think – What about a Pumpkin Pie Punch?!!
You know, come up with the ingredients that go into a pumpkin pie, top it off with a little milk, and add some whisky? A recipe kind of along the line of a spiked milk punch, but so all about pumpkin pie. And too, my goal was to stay as close to tasting like pumpkin pie as possible.
Time To Head Into The Test Kitchen
I started experimenting, measuring out canned pureed pumpkin, adding allspice, nutmeg, sugar, some vanilla…. I experimented also with both heavy cream and half and half. The heavy cream made the mixture way too thick, so half and half was my answer. I did try with the pumpkin flavored coffee creamer, and it was ousted immediately. Just tasted too fake to me. I needed the real deal of pureed pumpkin.
Next, the spike. Vodka was out. In my mind, vodka doesn’t go with pumpkin pie. However, spiced rum, bourbon or brandy would be a better fit. I made a trio flight of pumpkin pie cocktails, each glass offering a different whisky. We sipped each one, then sipped again, measuring out flavor and pairing.
The spiced rum overpowered the pumpkin pie mix. Bourbon was good, but it was the Brandy that did it. That my friends, tastes some sort of delicious.
It’s everything you want in a Pumpkin Pie Punch! Served on the rocks, it’s the comfort of pie, with the warmth of brandy, all rolled into a lowball glass. Fancy gold cocktail straw and the rim coated with graham cracker crumbs and pumpkin pie spice.
I mean, seriously.
If you would prefer to not add the spike, it’s still delicious.
Check It Out!
Pumpkin Pie Punch
- 1 cup pumpkin puree (Do not use pumpkin pie filling)
- 1 cup half and half
- 1/3 cup confectioners sugar
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/4 tsp ground allspice
- 1 tsp vanilla
- 1 cup Brandy
- 2 whole cloves
- splash milk
- 1/4 cup graham cracker crumbs
- 1/2 tsp pumpkin pie spice
- Add half and half, pumpkin puree, confectioners sugar and spices in a pan, stirring everything to combine.
- Heat gently, but do not bring to a boil.
- Take pan off heat, and add vanilla. Cool slightly.
- Using a fine mesh strainer, strain the mixture into a bowl. Discard solids.
- Add brandy and stir to combine.
- Using a funnel, pour into clean bottle(s).
- For serving: In a bowl, combine graham cracker crumbs and pumpkin pie spice. Add 1/2 cup water to a separate bowl. Invert glass and dip in water, then dip in graham cracker mixture to line the rim of the glass. Pour punch over ice, and top with a splash of milk. Mix to combine and serve with a cocktail-sized straw.
Here is the perfect lowball glass that is totally utilitarian.
Here is where you can find the gold cocktail-sized straws.
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