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Recipe compliments of www.ITISAKEEPER.com
Pumpkin Spice Moonshine
Pumpkin Pie Moonshine is everything you love about fall, captured in a jar. With a base of simmered pumpkin puree, apple cider, brown sugar, and pumpkin spices, then blended with grain alcohol and whipped cream vodka, this sipper is cozy, festive, and absolutely worth the wait. Perfect for gifting or curling up by the fire.
Ingredients
- 1 gallon Apple cider
- 29 ounces Pumpkin puree, 1 can
- 2 ½ 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 ½ 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.
Christina's Notes
- Cool First, Then Add Alcohol: Always allow the pumpkin cider mixture to cool fully before stirring in moonshine or vodka—alcohol is highly flammable and can evaporate.
- Age for Flavor: Though delicious right away, flavors meld and mellow beautifully if you let the jars sit in a cool, dark place for 4–8 weeks.
- Use a Funnel with Cheesecloth: To strain out solids like pulp or spice sediments ensure a smooth pour.
- Garnish Ideas: Attach a cinnamon stick, dried orange slice, or label with twine for gifting or serving flair.
- Make It a Cocktail: Mix 1–2 oz into cream liqueur for a quick Pumpkin Pie White Russian vibe—or stir with a splash of apple cider for wine-like warmth.
- Question?: Check out my Guide.