This cozy recipe for Pumpkin Cider is the perfect way to enjoy all of the flavors of Fall - in a single cup! Crisp apple cider, delightful pumpkin, and warming cinnamon make for a delicious beverage that can be served either hot or iced.
It's perfect for bringing to all of your Fall gatherings and celebrations!
One of my favorite things about the Fall season (and this is tricky because Fall is the BEST time of year) is fresh, sweet, and seasonal apple cider. It's just so crisp and refreshing, and we love picking up a jug (or two, or three, or four) from our favorite family farm.
While it's a yearly tradition to make cozy spiced apple cider, I wanted to introduce a new tradition this year: Pumpkin cider. Why not combine the two best flavors of Autumn!? Pumpkin and apple - it's a match made in heaven.
This pumpkin cider is made by adding pumpkin puree, brown sugar, and seasonal spices to a pot, and then whisking in a generous amount of apple cider. Once all of the spices are infused, it's ladled into cozy mugs and enjoyed as a warming beverage. Better yet, you can chill it, then pour over ice for a delicious iced pumpkin cider (my personal favorite).
It's an absolute treat and is made all the more amazing by serving it alongside a slice of pumpkin roll (or fluffy pumpkin muffins). If you want instant cozy vibes, you want pumpkin cider!
Why You'll Love It:
- Easy to make. Just stir together the ingredients, then warm on the stove for 10-12 minutes, stirring occasionally. How simple is that!?
- Real pumpkin. There are a lot of recipes that call for pumpkin pie spice, but not real pumpkin. Not this one! We use real pumpkin for real pumpkin flavor.
- Perfect for Fall. Whether it's a cozy evening book club meeting, a weekend hayride, or Thanksgiving dinner - this comforting pumpkin pie cider is the perfect way to warm up (or cool down!).
Ingredients
- Pumpkin purée: For the most authentic pumpkin flavor, we use real pumpkin puree! You will need 1 ⅓ cup, which is a little less than a 15 ounce can.
- Apple cider: This is quite different from apple juice, as apple cider is quite cloudy and has some sediment. It can often be purchased alongside the fresh juices and smoothies in the grocery store, or at local apple orchards. In a pinch, you could use fresh-pressed apple juice (both Tropicana and Simply Apple will work).
- Cinnamon: We will use ground cinnamon in the cider itself, but if desired you can garnish the punch bowl (or individual servings) with cinnamon sticks.
- Spices: For a light spice flavor you'll also include small amounts of ginger, nutmeg, cloves, and allspice.
- Brown sugar: Since the apple cider is already pretty sweet, you'll need just a few tablespoons. Don't skip it!
- Vanilla: This is added after warming, and brings all the other flavors together.
- Salt: Be sure to add this to taste! Salt is very important, as it enhances the other flavors and the cider will taste bland without it. You won't need a lot (about ¼-1/2 teaspoon), but it's important to go by taste to get the best results.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Pumpkin Cider
I've tested this recipe over the past several months, and one thing is still shocking: it's so easy to make! Just whisk together the ingredients, simmer to infuse, and then you're ready to serve. What's not to love about that?
- To a large pot or Dutch oven, add the following:
- 1 ⅓ cups pumpkin puree
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Pinch of allspice
- Pinch of cloves
- Pour in 8 cups of apple cider (not apple juice).
- Whisk until well combined, then heat over medium-high heat just until it begins to bubble.
- Reduce the heat to low (not all the way down, but enough to maintain a gentle simmer) and simmer for 10-12 minutes.
- Remove from the heat and stir in the vanilla extract and salt. Taste, and if it tastes "flat" or "bland" add a little more salt to taste. Keep adding, whisking, and tasting, until it tastes "bright" and the flavors are pronounced.
- The amount of salt you use will be negligible, but it's important to taste and adjust as needed to enhance the other flavors.
- If desired, serve the warm apple cider garnished with apple slices, cinnamon sticks, orange slices, etc.
Slow Cooker Method
- Add all of the ingredients (except vanilla) to the slow cooker.
- Whisk to combine.
- Heat over "HIGH" for 1-2 hours, or "LOW" for 2-3 hours, stirring 1-2 times during cooking.
- Once the cider is well heated through and infused with the spices, stir in the vanilla, adjust the salt to taste and serve warm (or iced).
Serve Warm or Chilled
This cozy Pumpkin cider can be served either warm or chilled. I personally like mine chilled and poured over ice, but it makes a comfy warm beverage to enjoy around a flickering campfire - so it's really hard to pick a side!
To serve it chilled: Transfer the cider to a glass jar (or airtight container) and chill in the refrigerator for 8-12 hours. When ready to serve, fill your glass with 4-5 ice cubes and pour the chilled cider on top. Garnish with cinnamon sticks, apple slices, etc.
Storing Leftover Cider
- Immediately transfer any leftovers to a large glass jar with a lid (or an airtight container).
- Store in the refrigerator for up to 4 days.
- Shake and serve chilled over ice, or warm individual servings as needed.
Expert Tips
- Don't boil - just simmer. You don't want to overheat the cider, which will make it evaporate quickly. This can concentrate the flavor too much and cause it to taste "off".
- Salt to taste. Adding some salt is necessary to help the other flavors shine. The best way to do this is to add a little at a time, taste, and add a little more until well balanced. I know it seems weird in a sweet drink - but it works! Just don't add TOO much; about ⅔ teaspoon was the most I ended up with over many recipe tests.
- Sediment is normal. Since this cider is made of both apple cider (which has sediment) and thick pumpkin puree, there will be some settling that happens as you allow it to sit. Just shake (or stir) before serving and you should be good to go!
Variation: Hard Pumpkin Cider
If you want a boozy treat for your next get-together, use the base recipe to make an alcoholic punch instead!
- Simply swap 6 cups of the apple cider for 6 cups of hard cider.
- Add the pumpkin, brown sugar, spices, and 2 cups of apple cider to a large pot and warm until it bubbles.
- Cook for 8-10 minutes.
- Then add the hard cider, and warm it over low heat just until warm enough to drink.
- If serving chilled, prepare a pumpkin concentrate like listed above, but chill it in the fridge before stirring in the hard apple cider.
Substitutions
- Maple syrup: You can substitute the brown sugar for 3-4 tablespoons of real maple syrup. This makes it extra Fall-tastic!
- Apple cider: If you can't find apple cider, you can use a fresh-pressed apple juice instead. It should be cloudy, amber in color, and have sediment in the bottom. Both Tropicana and Simply Apple make juices like this, and they should work in a pinch.
- Using pumpkin pie spice: Swap the blend of cinnamon, ginger, nutmeg, cloves, and allspice for 1 ¾ teaspoons of pumpkin pie spice. Taste and add more cinnamon if desired.
More Pumpkin Recipes:
If you loved this recipe for Pumpkin Cider, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Pumpkin Cider
Ingredients
- 8 cups apple cider
- 1 ⅓ cups pumpkin puree
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger (or fresh ginger, grated)
- ¼ teaspoon nutmeg
- Pinch of allspice
- Pinch of cloves
- ¼ teaspoon of salt plus more to taste
- 2 teaspoons vanilla extract
Instructions
- Add all of the ingredients (except vanilla extract) to a large pot, and whisk well until combined.
- Heat over medium-high heat, whisking often, just until the mixture starts to bubble.
- Reduce the heat to a low simmer (low to low-med) and simmer for 10-12 minutes.
- Remove from the heat, add the vanilla, and whisk to combine. Taste and adjust salt as needed; salt enhances the other flavors, so if you find it tastes "flat," try adding a little more salt.
- Serve warm, or chill and serve over ice for iced pumpkin cider.
Notes
- It will settle as it sits - just whisk to combine before serving!
- Don't let it boil. As soon as it starts to bubble, reduce the heat.
- Salt is essential to adding flavor. Without it, it tastes flat or like it is "missing something."
- Apple cider: If you can't find apple cider, you can use fresh-pressed apple juice. It should be cloudy, amber-colored, and have some sediment when undisturbed.
- With maple syrup: Swap the brown sugar for 3-4 tablespoons of pure maple syrup.
- Pumpkin pie spice: Swap the spices for 1 ¾ teaspoons of pumpkin pie spice. Add more cinnamon (to taste) if needed.
Nutrition
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