Pumpkin Pie Punch

La Cocina Goya

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  • Ingredients
  • Directions

Ingredients

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1 can

(8.75 oz.) GOYA® Cream of Coconut, chilled in fridge overnight

½ cup

35% heavy cream

¼ cup

powdered sugar

¼ tsp.

vanilla extract

8 cups

apple cider

cups

dark rum, optional

2 tsp.

pumpkin pie spice, plus more garnishing

1 bottle (12 oz.)

GOYA® Ginger Beer-Jamaican Style or GOYA® Coconut Soda or Pineapple Soda, or any ginger soda, chilled

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Directions

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Step 1

Beat hardened cream of coconut, heavy cream, icing sugar and vanilla in chilled mixing bowl with electric mixer on high speed for 1 minute or until creamy. Beat for 2 to 3 minutes or smooth, light and fluffy. Chill until ready to use.

Step 2

Meanwhile, whisk together apple cider and pumpkin puree until blended. Strain through fine meshed strainer into pitcher or punch bowl. Stir in rum if using and pumpkin pie spice. Refrigerate for 1 to 2 hours or until chilled.

Step 3

Before serving, stir in chosen soda. Serve punch in glasses. Garnish with dollop of whipped coconut cream and pinch pumpkin pie spice.

 

Note:
Substitute rum with bourbon or whisky.

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 20
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