This Pumpkin Pie Moonshine is one of my favorite fall cocktails!
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Two of the most popular recipes on my site are my Apple Pie Moonshine and my Peach Moonshine. It’s no wonder, they are both incredible cocktails. I can’t even count how many times I’ve given away bottles of the stuff. As soon as people try these, they are hooked!
Recently, my mom made a batch of this Pumpkin Pie Moonshine. The flavors are warm and comforting and perfect for the cool days of fall.
This moonshine goes down really easy so you have to enjoy this drink slowly. It’s strong and extremely potent.
It’s made with 190 proof grain alcohol and vodka. Drink it slowly because it will sneak up on you.
This Pumpkin Pie Moonshine is very easy to make. Here’s the equipment I used to make it:
Just be sure to factor in that you need to let it sit for about a month before you drink it. If you try it too early, it’s like drinking rocket fuel (not that I’ve ever had rocket fuel, but you get what I mean).
The ‘shine needs time to mellow and come into its own. It’s definitely worth the wait.
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If you’ve tried this recipe, please rate it in the comment section below.
Pumpkin Pie Moonshine
Ingredients
- 1 gallon apple cider
- 1 29 oz can pumpkin puree
- 2 1/2 cups dark brown sugar packed
- 3 teaspoons cinnamon
- 2 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 cups 190 proof grain alcohol
- 2 cups whipped cream vodka
Instructions
- In a large stock pot, combine all of the ingredients EXCEPT the grain alcohol and vodka.
- Simmer until all ingredients combine, stirring constantly.
- Remove from heat and let cool completely.
- Add grain alcohol and vodka to cooled mixture.
- Line a funnel with several layers of cheese cloth.
- Ladle moonshine through the funnel into clean mason jars, leaving a 1/2 inch head. You want to filter out any remaining solids. (Cheese cloth may need to be changed after 1-2 jars)
- Place lids on jars and allow to sit in refrigerator for 1 month before enjoying.
- Please enjoy responsibly.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
I made this about a year ago and still have a half gallon left. I did not strain and also stored in a dark cool place. Do you think this is still edible?
Can this be stored at room temperature or does it need to stay in the refrigerator?
Room temp is fine
While the jars are in the fridge for a month, should they be shaken at all or letting them settle is alright?
You don’t need to store them in the fridge. You can let them settle and shake before drinking.
Mine turned out with lots of sediment in the bottom and seems very thick. The cheese cloth just seems to get clogged every time I try to filter it in a Mason jar. Any thoughts?
Unfortunately, that’s the best way I’ve found to strain it. I just change my cheese cloth after every few ladles full. It is a very thick mixture.
Can I just use 4 teaspoons of mccormick’s pumpkin pie spice instead of doing the cinnamon and nutmeg and ginger and all separately? Just curious. Thanks!!
Sure. That would taste good too.
I’m sorry to say that, although very potent, we found this to be just way too sweet. Admittedly, we only had 8 days to let it sit before we started trying to strain it, but I don’t see how sitting longer would affect the sweetness of this. It was as also very hard to strain. I don’t think I’ll be using this recipe again, but people did like it.
Thanks for the feedback. You can very easily cut back the sugar in the recipe to suit your personal tastes.
The recipe says 2 cups of each liquor but the paragraph says a full bottle of each. Which one is it? I used 1 gallon of cider
2 cups. The blog post was a typo. The recipe is correct.
Is this better served warm or straight frome the fridge? My month is up on Christmas Eve…
I like it cold but some of my family like it warmed…it’s all personal preference 🙂 Enjoy!
How long after the month will I be able to keep this?
It last quite a long time. It has a very high alcohol content which helps preserve it.
Wondering about the apple cider. What I find are jugs that have an expiration date. The expiration date is only about 20 days. How do use use this when is has to set for at least a month?
That is fine to use. The alcohol content in the Everclear is very strong and it will help preserve the cider portion.
Hi. The expiration date on apple cider is because it will begin to ferment due to natural yeast on the apples when it was made. Since alcohol kills off yeast the Everclear will stop that fermentation process and you will be able to keep the finished cordial for however long it takes you to drink it. 🙂
Thank you for your insight! 🙂 It was very helpful!
Where do u find the grain alcohol and vodka whipped cream?
I was able to find it at a military PX. I know some states don’t carry it (PA is one of them). There is a variety of Everclear available at my local liquor store that is not as strong. That will also work in this recipe. You could also substitute vodka for the grain alcohol. I believe Pinnacle makes the Whipped Cream Vodka.
PA does carry Everclear, I just bought a huge bottle of it and made lemon drop, strawberry, and peach cobbler moonshine just today. 6-24-17. I will be making this moonshine come fall, the recipe looks awesome!
They do, but it’s not as strong as the 191 proof that I use. You have to go out of state for that one 🙂
Yup, just picked up some 190 proof Everclear in South Carolina, in PA we can only get the 151 proof, which works just fine. Will be making this recipe with the 190 proof, cant wait to try this.
I have made several variations of pie in the past. I have never stored mine in the fridge due to separation in the past. Are you recommending it the fridge simply due to the pumpkin? How do you think think it would hold up on a shelf in a cool room?
Yes, I keep it in the fridge because of the pumpkin. I have never tried to keep it in a cool cellar. If you do, please let me know how you make out 🙂
Is the 29oz of pumpkin puree the Libby’s pumpkin pie mix or the Libby’s 100% pure pumpkin?
Pure pumpkin 🙂
I made this about 3 weeks ago, and it still has the same amount of sediment in the bottom as it did when I first made it. Am I supposed to be shaking the jars? Or, is it just always going to need to be shaken first? I kinda thought everything would dissolve before the month was up.. I’m dieing to crack one open, but I followed the recipe up to now, so what’s one more week..
I was thinking the same thing about mine. There is a lot of “sediment”. I think it needs to be strained through cheese cloth. The original recipe didn’t call for it but I’m going to adjust mine. I hope this helps you 🙂
I make lemoncello on occasion and in order to prevent the separation I have to boil everything together…. Not sure the same principle applies here…
Hello, I am a homebrewer. What I do when I have sediment is called racking off. Let the brew sit until all the sediment settles to the bottom. You then use a siphon hose to remove the clear liquid on top leaving most of the sediment behind. It may not be perfectly clear but you can then filter through cheesecloth or if clear enough even a coffee filter. It takes time but will produce a much clearer liqueur or cordial. Any sediment left will not hurt your drinking experience.
Oh…I’m definitely giving this a try as well as your other moonshine recipes!