Pumpkin Pie Moonshine

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4.76 from 37 votes
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.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
cranberry Moonshine

This Pumpkin Pie Moonshine is one of my favorite fall cocktails!

Pumpkin Pie Moonshine in a mason jar with leaves in the background.

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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.

Pumpkin Pie Moonshine in a mason jar with leaves in the background.

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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cranberry Moonshine
4.76 from 37 votes

Pumpkin Moonshine

Yield: 6 QUARTS
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
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.
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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.

Estimated Nutritional Information

Calories: 1017kcal | Carbohydrates: 163g | Fat: 1g | Sodium: 53mg | Potassium: 779mg | Fiber: 2g | Sugar: 149g | Vitamin A: 735IU | Vitamin C: 5.9mg | Calcium: 137mg | Iron: 1.7mg
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/
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Course: Beverages and Cocktails
Cuisine: American
Keyword: cocktail, pumpkin

37 thoughts on “Pumpkin Pie Moonshine”

  1. 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.

    Reply
  2. 5 stars
    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?

    Reply
  3. 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?

    Reply
    • 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.

      Reply
  4. 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!!

    Reply
  5. 3 stars
    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.

    Reply
  6. 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

    Reply
  7. 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?

    Reply
    • That is fine to use. The alcohol content in the Everclear is very strong and it will help preserve the cider portion.

      Reply
    • 5 stars
      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. 🙂

      Reply
    • 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.

      Reply
      • 5 stars
        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!

        Reply
          • 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.

  8. 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?

    Reply
    • 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 🙂

      Reply
  9. 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..

    Reply
    • 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 🙂

      Reply
    • 5 stars
      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…

      Reply
    • 5 stars
      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.

      Reply

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