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Pumpkin Apple Cider Recipe
Ash Tyrrell

Pumpkin Apple Cider Recipe

I made this pumpkin apple cider on a whim one chilly evening when I couldn't decide between my two favorite fall flavors, and honestly, I haven't looked back since. The second it starts simmering on the stove, my whole kitchen smells like a candle shop in October.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cups apple cider — the backbone of this drink so use a good quality cider rather than plain apple juice
  • ½ cup pumpkin puree — go for pure canned pumpkin not pumpkin pie filling, which already has added sugar and spice
  • 2 tablespoons brown sugar — adds a deep caramel-like sweetness that plain sugar can't match
  • 1 teaspoon cinnamon — the classic warm spice that ties the whole drink together
  • ¼ teaspoon ground nutmeg — a small amount goes a long way toward that cozy bakery-like aroma
  • ¼ teaspoon ground cloves — adds a subtle depth just don't overdo it since it's strong
  • 1 cup heavy whipping cream — whipped fresh it turns this from a drink into a treat
  • 1 tablespoon powdered sugar — sweetens the whipped cream without making it grainy
  • ¼ teaspoon cinnamon for the topping — folded into the whipped cream for extra flavor on top
  • 2 tablespoons bourbon brandy, or apple liqueur (optional) — turns this into a warming fall cocktail if you want it boozy
  • Apple slices and cinnamon sticks for garnish — makes each mug look like it belongs on a fall magazine cover

Method
 

  1. Pour the apple cider into your saucepan and add the pumpkin puree along with the brown sugar. Whisk everything together over medium heat until the pumpkin is fully incorporated and there are no lumps left. This only takes a minute or two of steady whisking.
  2. Stir in the cinnamon, nutmeg, and cloves once the pumpkin has dissolved into the cider. Let the mixture continue heating gently, whisking occasionally so nothing settles or scorches on the bottom of the pan.
  3. Bring the mixture to a gentle simmer and let it cook for about 10 to 15 minutes. This step lets all those warm spices really infuse into the cider, so don't rush it even if you're tempted to serve it early.
  4. While the cider simmers, add your heavy cream, powdered sugar, and the extra cinnamon to a mixing bowl. Beat with a hand mixer until soft peaks form, which usually takes two to three minutes on medium-high speed.
  5. If you want to turn this into a cocktail, stir your bourbon, brandy, or apple liqueur directly into the saucepan during the last few minutes of simmering. Skip this step entirely if you're keeping things family-friendly.
  6. Ladle the hot cider into mugs and top each one generously with the cinnamon whipped cream. Finish with a light dusting of extra cinnamon-sugar, an apple slice, and a cinnamon stick for that finishing touch.

Notes

  • I always whisk the pumpkin in slowly over low heat first, since dumping it in over high heat makes it clump instead of blending smoothly.
  • I like tasting the cider halfway through simmering, because ciders vary in sweetness and I sometimes need to adjust the brown sugar.
  • I keep my cream in the freezer for five minutes before whipping it, which helps it whip up faster and hold its shape longer.
  • I never boil the cider hard, since a gentle simmer keeps the flavors rounded instead of sharp and overly reduced.
  • I make a double batch whenever I'm hosting, because this pumpkin cider recipe always disappears faster than I expect.