Thanksgiving Sangria (Pumpkin Pie Sangria)
Servings: 6 servings
Ingredients
- 1/2 cup pumpkin puree preferably homemade
- 1/2 cup water
- 1 tablespoon maple syrup
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 bottle (750ml) dry white wine I used Chardonnay
- 1 cup (240ml) apple cider
- 1/3 cup (80ml) spiced rum I used Captain Morgan, you can also use brandy
- 1/4 cup (60ml) orange liqueur I used Cointreau
- a handful of fresh cranberries optional, they are mostly for presentation
- 1 large firm apple
- 1 large firm pear
Instructions
- Make pumpkin syrup: 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. I like to mix the syrup with a hand blender so it's really smooth and emulsified but this is optional.
- Add white wine, apple cider, rum, and orange liqueur to a large pitcher.
- Add your pumpkin syrup. Stir to combine.
- Add cranberries, diced apple, and pear.
- Put in the fridge to chill and for the flavors to meld, for at least 1-2 hours or even overnight. Don't leave cranberries in your sangria for more than a couple of hours (it can turn bitter).
- Stir well before pouring into glasses.
- Enjoy!
Notes
- White wine – you can choose an inexpensive wine for this sangria, but it should also be something that you would drink on its own.
- Pumpkin puree - I would really encourage you to make homemade pumpkin puree - the flavor is so much better than canned pumpkin puree. It's really easy to make and your oven does all the work for you. You can also make homemade pumpkin pie spice with just 5 ingredients!
- You can make this homemade apple cider for this recipe.
- Instead of orange liqueur, you can use orange juice.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition
Calories: 222kcal