Pumpkin Moonshine is everything to love about fall in moonshine form. Truly it is one of the best flavours for moonshine. The flavors are warm and comforting and perfect for the cool days of fall.
This pumpkin moonshine is so good it is dangerous. It is very smooth and full of flavor it goes down super easy so be careful. When making this diy moonshine make sure you factor in the time required for it to sit and mellow. Otherwise it may be to strong for your guests to consume. Fall is the time for the excitement of autumnal colors, perfect for Halloween, Jack-O lantern and a wonderful fall inspired adult beverage.
MORE FLAVORED MOONSHINE RECIPES YOU MIGHT LIKE
Best Apple Pie Moonshine | Moonshine Pickles | Pineapple Moonshine
What We Love About This Pumpkin Pie Moonshine Recipe
There are always so many questions on making your own moonshine, therefore I have made a guide that answers the most frequently asked questions:Flavored Moonshine Ultimate Guide.
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- 20 Minutes: You can make it in no time at all, just remember that you have to wait to enjoy it.
- Easy Ingredients: All found in pantry.
- Adaptable: Can change up the spices to reflect your taste.
- Makes Great Gifts: This is the perfect gift for a fall party or as a fall wedding favor.
Ingredient Notes for Pumpkin Pie Moonshine
- Apple Cider: The apple cider is best but you can use apple juice if you can not find cider.
- Pumpkin Puree: Not pumpkin pie filling, the true puree.
- Dark Brown Sugar: You can use light brown sugar but the dark just gives that extra deep, rich flavor. You need 2 and 1/2 cups.
- Pumpkin Pie Spice: The perfect blend of cinnamon, nutmeg, ginger and cloves.
- Grain Alcohol: 190 proof grain alcohol, Everclear Grain Alcohol is the brand that I use.
- Whipped Cream Vodka: This is the cream on top of the pie, it gives a smooth cream flavor to the pumpkin moonshine.
Equipment Needed for Flavored Moonshine Recipes
- Stock pot: A large pot or stock pot.
- Canning jars: Mason Jars or any bottles for moonshine that you can close tightly.
- Funnel
- Cheese cloth: The trick is to pour the moonshine through the cloth to get out any sediment.
How to Make Pumpkin Flavored Moonshine
These are the basic steps for making Everclear Moonshine. Please refer to the recipe card below for more detailed instructions and nutritional facts, the alcohol content will vary based upon the ingredients that you use.
STEP 1: MIX
First, in a large pot, stir together, one gallon apple cider, the can pumpkin puree, the dark brown sugar and the spices and then simmer until all ingredients combine, stirring constantly. Remove from heat and allow to cool completely.
STEP 2: ADD
Next, add grain alcohol and vodka to cooled mixture. Line a funnel with several layers of cheesecloth. 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)
STEP 3: JAR
Finally, place lids on jars and allow to sit in refrigerator for 1 month before enjoying.
Prep and Storage Tips for Flavored Moonshine Recipes
HOW TO MAKE THIS FLAVOR MOONSHINE RECIPE AHEAD OF TIME
You really have to make this recipe ahead of time to allow it to mellow and all the flavors to blend together. Truly, it is worth the wait.
HOW TO STORE THIS PUMPKIN FLAVORING MOONSHINE RECIPE
Store in the refrigerator, serve warm, room temperature or cold.
HOW DO I MAKE MY OWN MOONSHINE FROM A STILL?
Want to learn how to make your own moonshine, check here for equipments and guided information.
Frequently Asked Questions about Everclear Moonshine Recipes
There are many cocktails and other drinks that you can make with this moonshine. I have compiled a book of 50 Incredible Moonshine Cocktail Recipes for you to try.
Of course, pumpkin pie spice makes it easy, however you can use a mixture such as 3 teaspoons cinnamon, 2 1/2 teaspoons ground ginger,1 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves.
Indeed, make the quantity that you need for your event or get together.
This is why we recommend straining through the cheesecloth. Really, it is not necessary to strain at all. The spices will not hurt you. Shake up your jar and serve or strain again through a coffee filter or cheese cloth.
Expert Tips for Making This Flavoured Moonshine Recipe
- Add Different Spices: You are making this so add what you like, cinnamon sticks or different spices.
- Grain Alcohol: Everclear 191 may not be available in your area. 151 can be used or just use another whisky or whatever you like to drink. If it is not as strong, there is no need to wait.
- Variation tip: Use a little vanilla and regular vodka if whipped cram vodka is not available.
- Bottles: Store or present any clean bottle or jars that you like as long as they close tightly. There is no need to can this alcohol.
- Alternate cooking method tip: The base can be cooked in the slow cooker or crock pot if you prefer.
What to Serve with Pumpkin Moonshine
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Pumpkin Moonshine
Ingredients
- 1 gallon apple cider
- 1 29 oz can pumpkin puree
- 2 1/2 cups dark brown sugar, packed
- 2 cups 190 proof grain alcohol
- 2 cups whipped cream vodka
- 6 teaspoons pumpkin pie spice
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.
Expert Tips
- Add Different Spices: You are making this so add what you like, cinnamon sticks or different spices.
- Grain Alcohol: Everclear 191 may not be available in your area. 151 can be used or just use another whisky or whatever you like to drink. If it is not as strong, there is no need to wait.
- Variation tip: Use a little vanilla and regular vodka if whipped cram vodka is not available.
- Bottles: Store or present any clean bottle or jars that you like as long as they close tightly. There is no need to can this alcohol.
- Alternate cooking method tip: The base can be cooked in the slow cooker or crock pot if you prefer.
Made a few modifications. I doubled the size as I’m giving to people at work and friends. I added just under a gallon of apple juice to the mixture before boiling. And added a lot more alcohol. 2 liters of 153 proof grain alcohol and 750ml of dr.mcgillicuddy’s raw vanilla. Going to let it chill until Christmas and we’ll see how hot it is. Thanks for your recipes.
What do I do if I can’t find whipped cream vodka? Can I just use vodka and vanilla?
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!