Thanksgiving Pumpkin Pie Sangria (Print Version)
# Ingredients:
→ Pumpkin Syrup
01 -
1/2 cup pumpkin puree, preferably homemade
02 -
1/2 cup water
03 -
1 tablespoon maple syrup
04 -
1/2 tablespoon pumpkin pie spice
05 -
1 teaspoon vanilla extract
→ Sangria
06 -
1 bottle (750ml) dry white wine (e.g., Chardonnay)
07 -
1 cup (240ml) apple cider
08 -
1/3 cup (80ml) spiced rum (e.g., Captain Morgan or brandy)
09 -
1/4 cup (60ml) orange liqueur (e.g., Cointreau, or substitute with orange juice)
10 -
A handful of fresh cranberries (optional; for presentation)
11 -
1 large firm apple, diced
12 -
1 large firm pear, diced
# Instructions:
01 -
Add pumpkin puree, water, maple syrup, pumpkin pie spice, and vanilla extract to a medium saucepan. Bring to a boil, then simmer for about 10 minutes until thickened. Optionally blend the mixture with a hand blender for a smoother texture.
02 -
Add white wine, apple cider, rum, and orange liqueur to a large pitcher. Stir to combine.
03 -
Add the prepared pumpkin syrup to the pitcher and stir well.
04 -
Add fresh cranberries (optional), diced apple, and diced pear to the pitcher. Place in the refrigerator to chill for at least 1-2 hours or overnight. Avoid leaving cranberries in the sangria for more than a couple of hours to prevent bitterness.
05 -
Stir the sangria well before pouring into glasses. Enjoy!
# Notes:
01 -
Choose an inexpensive white wine that still tastes good on its own.
02 -
Consider making homemade pumpkin puree for better flavor.
03 -
You can substitute orange liqueur with fresh orange juice.
04 -
Homemade apple cider can enhance the flavor of the sangria.