Pumpkin Pie Moonshine isn’t just a drink, it’s fall in a jar. Whether you’re hosting Thanksgiving or prepping homemade gifts, this cozy cocktail brings the spice, the nostalgia, and the wow factor.
If you want more flavored moonshine ideas, then you have to check out more party favorites, such as my Apple Pie Moonshine and my tart Cranberry Moonshine.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Pumpkin Pie Moonshine Recipe is a Keeper
This drink is simple, satisfying and completely customizable. I love to make this moonshine cocktail for Thanksgiving parties or to give away as Christmas gifts. It is so warm and inviting, perfect for fall.
- Easy to Make: Simmer, cool, mix, and bottle; no distilling or fermentation required.
- Makes Great Gifts: Mason jars + ribbon = instant fall hostess gift.
- Customizable: You control the sweetness, spice, and strength.
- 20 Minutes: You can make it in no time, just remember that you have to wait to enjoy it for the best flavor.
- Easy Ingredients: All found in pantry and taste like pumpkin pie without the crust.
- Adaptable: Can change up the spices to make the perfect blend. Make an apple pie recipe for more pie flavors.
Can I Use this to Make a Pumpkin Spice Latte With a Kick?
Sure! If you like to drink spiked lattes, a little bit of this of this mix can go a long way in any of your autumnal favorites. Truly, you can add it to so many fall cocktail recipes both warm and cold.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“What is not to like about these recipes? I love the Apple Pie and the Peach recipes. The 191 proof Ever Clear is the best to use. My first batch of Apple Pie was ‘Knock your socks off’ . Same with the Peach Cobbler. As they say, Try it you’ll Like it.”
~ Jim
Get 200 easy and delicious dinner recipes, so you'll never have to worry about what to make for dinner again.
Ingredient Notes to Make Pumpkin Pie Moonshine
The beauty of this fall recipe is its flexibility. You don’t need fancy ingredients. It has the right balance of sweet, spice, and strength. It’s forgiving, flavorful, and made for sharing.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Apple Cider: Use your favorite store-bought or homemade apple cider. Check at your local farmers market.
- Pumpkin Puree: Use canned pumpkin puree to bring the taste of pumpkin pie.
- Alcohol: Use Everclear for a strong kick or vodka for a smoother sip. Whipped cream vodka acts as the whipped cream on top of the pie.
Variations for Pumpkin Pie Flavored Moonshine
Easily customize this recipe by experimenting with different ingredients and flavors.
- Sweeteners: Swap brown sugar for maple syrup or honey for a richer flavor.
- Spices: Customize with cinnamon sticks, cloves, nutmeg, or pumpkin pie spice.
- Pumpkin: Use canned purée for ease, or roast and blend fresh pumpkin for a homemade touch.
- Vanilla: Add a splash of vanilla extract to really amp up those cozy flavors of autumn.
- Make it Creamy: To make it creamy, try mixing it with some Pumpkin Spice Cream (Ole Smoky Distillery in Gatlinburg) to make a creamy cocktail.
Special Equipment Needed for Pumpkin Spice Moonshine
Although there aren’t any fancy tools needed to make this recipe, a few are useful when it comes to storing.
- Large Stockpot: For simmering the cider and spices.
- Cheesecloth or Fine Mesh Strainer: Use a strainer to filter out solids before bottling.
- Mason jars: For storing, gifting and sipping.
How to Make Pumpkin Moonshine
This recipe comes together in 3 steps, and is perfect to make ahead for fall parties or get-togethers.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Base: In a large stock pot, combine pumpkin puree, apple cider, dark brown sugar and Pumpkin Pie Spice. Let simmer, then remove from heat.
- Add the Alcohol: When mixture has cooled completely, add the grain alcohol and the whipped cream vodka.
- Transfer to Jars: Ladle the mixture into mason jars, using a funnel to help. Use a cheesecloth to help strain out any solids. Place the lids on the jars and allow to sit in the fridge for 1 month before enjoying.
Prep Ahead Suggestions
Prepping ahead of time can really help to save time and kitchen space if you’re hosting a holiday party.
- Base: Simmer the cider, pumpkin, and spices a day ahead and let it sit to cool overnight.
- Make Ahead: Bottle and refrigerate for up to a month before serving—flavor improves with time.
- Extra for Gifts: Make a double batch and store extras for holiday gatherings or gifting.
- Combine Spices: Make your own Pumpkin Pie Spice by using a little ground ginger, nutmeg, ground cinnamon, allspice and ground cloves.
Alternate Cooking Methods
There’s another way to make this recipe by using your blender or crockpot.
- Slow Cooker: Simmer on low for 2 hours to infuse flavors gently. Let cool before adding any whiskey.
- Blender Method: Blend pumpkin, spices, and alcohol, then strain. This way is fast but less mellow.
How to Store and Use Leftovers
- Storing: Keep sealed jars in the fridge for up to 6 months. For best flavor, let it rest at least 2–4 weeks before serving
- Using Leftovers: Of course you can drink it alone or make a fabulous cocktail by mixing in cream soda, ginger ale or even coffee Make a dessert and drizzle over ice cream or use flavored whipped cream.
Common Questions About This Everclear Recipe
Since we’re not canning it, it’s not going to be shelf stable. However, it will be fine if it’s kept in the fridge.
Feel free to make your own pumpkin puree using fresh pumpkin. Follow your favorite recipe and take it from their.
There are always so many questions on making your own moonshine so make sure you check out this Flavored Moonshine Ultimate Guide.
Expert Tips for Making Flavored Moonshine Recipe
- Cool First, Then Add Alcohol: Always allow the pumpkin cider mixture to cool fully before stirring in moonshine or vodka. Alcohol is highly flammable and can evaporate.
- Age for Flavor: Though delicious right away, flavors meld and mellow beautifully if you let the jars sit in a cool, dark place for 4-8 weeks.
- Use a Funnel with Cheesecloth: To strain out solids like pulp or spice sediments ensure a smooth pour.
- Garnish Ideas: Attach a cinnamon stick, dried orange slice, or label with twine for gifting or serving flair.
- Make It a Cocktail: Mix 1-2 ounces into cream liqueur for a quick Pumpkin Pie White Russian, or stir with a splash of apple cider.
- Serve this Recipe: Serve with other fall alcoholic beverages such as Pumpkin Spice White Russia, Cranberry Moonshine or Apple Pie Moonshine.
More Recipes You Might Like
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Pumpkin Spice Moonshine
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 1 gallon Apple cider
- 29 ounces Pumpkin puree, 1 can
- 2 ½ cups Dark brown sugar, packed
- 2 cups 190 proof grain alcohol
- 2 cups Whipped cream vodka
- 6 teaspoons Pumpkin pie spice
Instructions
- In a large stock pot, combine all of the ingredients, EXCEPT the grain alcohol and vodka.
- Simmer until all ingredients combine, stirring constantly.
- Remove from heat and let cool completely.
- Add grain alcohol and vodka to cooled mixture.
- Line a funnel with several layers of cheese cloth.
- Ladle moonshine through the funnel into clean mason jars, leaving a ½ inch head. You want to filter out any remaining solids. (Cheese cloth may need to be changed after 1-2 jars)
- Place lids on jars and allow to sit in refrigerator for 1 month before enjoying.
- Please enjoy responsibly.
Christina’s Notes
- Cool First, Then Add Alcohol: Always allow the pumpkin cider mixture to cool fully before stirring in moonshine or vodka—alcohol is highly flammable and can evaporate.
- Age for Flavor: Though delicious right away, flavors meld and mellow beautifully if you let the jars sit in a cool, dark place for 4–8 weeks.
- Use a Funnel with Cheesecloth: To strain out solids like pulp or spice sediments ensure a smooth pour.
- Garnish Ideas: Attach a cinnamon stick, dried orange slice, or label with twine for gifting or serving flair.
- Make It a Cocktail: Mix 1–2 oz into cream liqueur for a quick Pumpkin Pie White Russian vibe—or stir with a splash of apple cider for wine-like warmth.
- Question?: Check out my Guide.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
Nutrition
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
Please drink responsibly. This recipe contains alcohol and is intended for adults 21 and over. Enjoy in moderation, never drink and drive, and keep out of reach of children. If gifting, clearly label jars with alcohol content.
What is not to like about these recipes? I love the Apple Pie and the Peach recipes. The 191 proof Ever Clear is the best to use. My first batch of Apple Pie was ‘Knock your socks off’ . Same with the Peach Cobbler. As they say, Try it you’ll Like it.
Definitely was a hit at Christmas!! It did take me a bit of time to strain the purée out as I filtered back and forth between pots, 3 times. A tad sweet but everyone still enjoyed. I did put aside all the purée and added a tablespoon in each jar after filling them and another shot of the Grain alcohol. Super easy to make but as any recipe tweak to your likings! I was also able to find Pumpkin Pie Spice apple cider at my local Walmart which I substituted for the regular apple cider. The taste was one point.
Made a few modifications. I doubled the size as I’m giving to people at work and friends. I added just under a gallon of apple juice to the mixture before boiling. And added a lot more alcohol. 2 liters of 153 proof grain alcohol and 750ml of dr.mcgillicuddy’s raw vanilla. Going to let it chill until Christmas and we’ll see how hot it is. Thanks for your recipes.
What do I do if I can’t find whipped cream vodka? Can I just use vodka and vanilla?
I made this about a year ago and still have a half gallon left. I did not strain and also stored in a dark cool place. Do you think this is still edible?
Can this be stored at room temperature or does it need to stay in the refrigerator?
Room temp is fine
While the jars are in the fridge for a month, should they be shaken at all or letting them settle is alright?
You don’t need to store them in the fridge. You can let them settle and shake before drinking.
Mine turned out with lots of sediment in the bottom and seems very thick. The cheese cloth just seems to get clogged every time I try to filter it in a Mason jar. Any thoughts?
Unfortunately, that’s the best way I’ve found to strain it. I just change my cheese cloth after every few ladles full. It is a very thick mixture.
Can I just use 4 teaspoons of mccormick’s pumpkin pie spice instead of doing the cinnamon and nutmeg and ginger and all separately? Just curious. Thanks!!
Sure. That would taste good too.
I’m sorry to say that, although very potent, we found this to be just way too sweet. Admittedly, we only had 8 days to let it sit before we started trying to strain it, but I don’t see how sitting longer would affect the sweetness of this. It was as also very hard to strain. I don’t think I’ll be using this recipe again, but people did like it.
Thanks for the feedback. You can very easily cut back the sugar in the recipe to suit your personal tastes.
The recipe says 2 cups of each liquor but the paragraph says a full bottle of each. Which one is it? I used 1 gallon of cider
2 cups. The blog post was a typo. The recipe is correct.
Is this better served warm or straight frome the fridge? My month is up on Christmas Eve…
I like it cold but some of my family like it warmed…it’s all personal preference 🙂 Enjoy!
How long after the month will I be able to keep this?
It last quite a long time. It has a very high alcohol content which helps preserve it.
Wondering about the apple cider. What I find are jugs that have an expiration date. The expiration date is only about 20 days. How do use use this when is has to set for at least a month?
That is fine to use. The alcohol content in the Everclear is very strong and it will help preserve the cider portion.
Hi. The expiration date on apple cider is because it will begin to ferment due to natural yeast on the apples when it was made. Since alcohol kills off yeast the Everclear will stop that fermentation process and you will be able to keep the finished cordial for however long it takes you to drink it. 🙂
Thank you for your insight! 🙂 It was very helpful!
Where do u find the grain alcohol and vodka whipped cream?
I was able to find it at a military PX. I know some states don’t carry it (PA is one of them). There is a variety of Everclear available at my local liquor store that is not as strong. That will also work in this recipe. You could also substitute vodka for the grain alcohol. I believe Pinnacle makes the Whipped Cream Vodka.
PA does carry Everclear, I just bought a huge bottle of it and made lemon drop, strawberry, and peach cobbler moonshine just today. 6-24-17. I will be making this moonshine come fall, the recipe looks awesome!
They do, but it’s not as strong as the 191 proof that I use. You have to go out of state for that one 🙂
Yup, just picked up some 190 proof Everclear in South Carolina, in PA we can only get the 151 proof, which works just fine. Will be making this recipe with the 190 proof, cant wait to try this.
I have made several variations of pie in the past. I have never stored mine in the fridge due to separation in the past. Are you recommending it the fridge simply due to the pumpkin? How do you think think it would hold up on a shelf in a cool room?
Yes, I keep it in the fridge because of the pumpkin. I have never tried to keep it in a cool cellar. If you do, please let me know how you make out 🙂
Is the 29oz of pumpkin puree the Libby’s pumpkin pie mix or the Libby’s 100% pure pumpkin?
Pure pumpkin 🙂
I made this about 3 weeks ago, and it still has the same amount of sediment in the bottom as it did when I first made it. Am I supposed to be shaking the jars? Or, is it just always going to need to be shaken first? I kinda thought everything would dissolve before the month was up.. I’m dieing to crack one open, but I followed the recipe up to now, so what’s one more week..
I was thinking the same thing about mine. There is a lot of “sediment”. I think it needs to be strained through cheese cloth. The original recipe didn’t call for it but I’m going to adjust mine. I hope this helps you 🙂
I make lemoncello on occasion and in order to prevent the separation I have to boil everything together…. Not sure the same principle applies here…
Hello, I am a homebrewer. What I do when I have sediment is called racking off. Let the brew sit until all the sediment settles to the bottom. You then use a siphon hose to remove the clear liquid on top leaving most of the sediment behind. It may not be perfectly clear but you can then filter through cheesecloth or if clear enough even a coffee filter. It takes time but will produce a much clearer liqueur or cordial. Any sediment left will not hurt your drinking experience.
Excellent, thank you for that information.
Oh…I’m definitely giving this a try as well as your other moonshine recipes!