Pumpkin Sangria for a Crowd
Pumpkin Sangria for a Crowd is a sweet, spiced, and full of fall flavors for the holiday season! This Pumpkin Sangria is perfect for autumn, Halloween pumpkin carving, Thanksgiving, or anytime!
This pumpkin sangria needs to happen at your next fall gathering. Did you hear me? It NEEDS to happen because it’s THAT GOOD. I also won’t judge you if you just make it when you’re not even having a party and just drink it all yourself. This bad boy is a sweet and fruity crowd-pleaser no matter what the occasion.
Hello, fall and all the fall recipes! I usually get sort of down this time of year. The warm weather slips away and the nights get cold. I’m unusually OK with it this year for some reason. The fall baking (yes, Mini Pecan Pumpkin Pies) lightens the sadness a little. Honestly, the worst part about this time of year is how it gets dark out earlier. The early sunset really throws me up and puts me in sort of a “mood”.
In case you don’t know what sangria is, it is essentially wine that is infused with fruit. Normally you’ll see sangrias with apples, oranges, pears, cranberries, etc. (like my Patriotic Sangria or my Cranberry Pomegranate Holiday Sangria). This pumpkin sangria is more of a non-traditional sangria, made with apples, pumpkin puree and tons of all fall spices.
The pumpkin puree may sound crazy and odd, but trust me – it really works in this recipe. The pumpkin puree actually ends up being the star of this drink. I’m not even the biggest pumpkin lover (I know, I know) but I really loved the end result of this one. With the pumpkin puree being part of this sangria, it was best to keep it simple without adding too many different fruits. The pumpkin and apple go so well together.
You can feel free to use any type of apples you want to use in this pumpkins sangria. I typically lean toward using an apple that I would use in baking. Using a dry or semi-dry white wine to let the pumpkin pie flavors shine through is highly recommended in this sangria.
This pumpkin sangria is basically the fanciest non-fancy pumpkin sangria around, don’t you agree? If you have a super huge family gathering (like say, Thanksgiving) you can triple or quadruple this recipe to make sure you have enough and serve it alongside my Pumpkin Snickerdoodles. It turned out way pretty than I ever thought it would, if I do say so myself. Happy October!
- ½ cup pumpkin puree
- 1 cup granulated sugar
- ½ tsp. Vanilla
- 1 ¼ cups water
- 2 tsp. Pumpkin pie spice
- 3 cups sparkling apple cider
- 4 ½ cups white wine anything semi-sweet, like Pinot Grigio
- 1 cup spiced rum
- 3-4 red apples sliced, plus more for garnish (we used gala apples)
- Cinnamon sticks for garnish
- In a medium saucepan, whisk together water, pumpkin puree, sugar, and vanilla.
- Heat on medium heat, until simmering.
- Reduce heat slightly and simmer for 10-15 minutes, until syrup begins to thicken.
- Remove from heat and set aside.
- To your pitcher, add 3 cups sparkling apple cider, 4 ½ cups white wine, and 1 cup spiced rum.
- Add 1 cup of the pumpkin syrup you made, plus 2-3 apples, sliced.
- You can discard the rest of the syrup, or put the rest into an airtight container and store in the refrigerator for coffee or other cocktails.
- To your cocktail glass, add ice and 3-4 apple slices, fill with sangria.
- Garnish with a cinnamon stick. Enjoy!