Go Back
Pumpkin Spice Punch Recipe
Ash Tyrrell

Pumpkin Spice Punch Recipe

I first made this pumpkin spice punch for a small backyard gathering last October, and it disappeared faster than anything else on the table. I love that it tastes like a pumpkin pie in a glass, but it only takes a handful of pantry staples and about ten minutes of my time.
Print Recipe Pin Recipe
Total Time 15 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 4 cups apple cider – this is the backbone of the punch giving it that deep, warm fall flavor
  • 1 cup pumpkin puree – use canned pure pumpkin not pumpkin pie filling, so you control the sweetness
  • 2 teaspoons pumpkin pie spice – the fastest way to layer in cinnamon nutmeg, ginger, and clove at once
  • 1/2 cup brown sugar or maple syrup – adjust to taste depending on how sweet your cider already is
  • 1 teaspoon vanilla extract – rounds out the spices with a soft warm background note
  • 1 cup orange juice fresh squeezed if possible – adds brightness so the punch doesn't taste flat
  • 3 cups ginger ale or sparkling water chilled – add this last for fizz and a lighter finish
  • 2 cinnamon sticks – steep them in the warm mixture for extra depth then use as a garnish
  • Ice apple slices, and orange wheels for serving – keeps the punch cold without watering it down too fast

Method
 

  1. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract to a medium saucepan over medium-low heat. Whisk everything together until it's smooth and starts to smell fragrant, which usually takes about 2 to 3 minutes. This step is really about waking up the spices, so don't rush past it.
  2. Pour in about 2 cups of the apple cider and drop in the cinnamon sticks, then stir well to combine. Let the mixture come to a gentle simmer for 2 to 3 minutes, but don't let it boil hard or the pumpkin can turn grainy. Once it's warm and well blended, take it off the heat.
  3. Let the pumpkin base cool to room temperature, then run it through a fine mesh strainer if you want a smoother, restaurant-style punch. I usually skip straining for a casual get-together since the texture doesn't bother most guests. Pop it in the fridge for about 30 minutes if you're short on time before serving.
  4. Pour the cooled pumpkin base into your punch bowl or a large pitcher, then add the remaining apple cider and the orange juice. Stir well so the pumpkin puree fully blends into the liquid instead of settling at the bottom. Taste it here and adjust the sweetness with a little extra maple syrup if needed.
  5. Right before serving, pour in the chilled ginger ale or sparkling water so the punch stays as bubbly as possible. Give it one gentle stir, being careful not to knock out all the fizz you just added. If you have time, chill the punch bowl itself beforehand so the drink stays cold longer.
  6. Add a good amount of ice along with the apple slices, orange wheels, and reserved cinnamon sticks on top. I like to float a few extra apple slices right before guests arrive so they still look fresh and bright. Ladle into glasses and serve immediately while it's still cold and fizzy.

Notes

  • I always use canned pumpkin puree instead of fresh roasted pumpkin because the texture blends into the punch much more smoothly.
  • I make an ice ring with apple cider and cranberries ahead of time so my punch doesn't get watered down as fast as regular ice cubes.
  • I taste the pumpkin base before adding the fizzy ingredients, since it's much easier to adjust sweetness and spice at that stage.
  • I keep the ginger ale separate until right before serving, because mixing it in too early flattens the bubbles fast.
  • I like warming my spices briefly in the saucepan first, since it really brings out a deeper, toastier pumpkin spice flavor than just stirring them in cold.