Pumpkin Spice Punch: A Tricky Treat

In The Imbibery and Distillery by Christine McKellar

We simply love to get our pumpkin and spice groove on in the cool autumn months. The house is redolent with all things cinnamon, clove, nutmeg and pumpkin. Here is a a punch recipe that holds up well through October and November. It can be served in a pumpkin Jack O Lantern or a variety of big and small gourds and squashes. And it tastes as good as it looks!


Pumpkin Spice Punch


2 honey crisp apples

2 pears

1 orange

1 tablespoon lemon juice

1/4 cup honey

1/4 cup brown sugar

1 cup bourbon

3 cups apple cider

1/2 teaspoon pumpkin pie spice

2 bottles pinot grigio, chilled

1 pumpkin, for serving (optional)


Thinly slice apples, pears and oranges lengthwise, then place in a large bowl. Coat with lemon juice to prevent browning. Add honey, brown sugar, bourbon, apple cider and pumpkin pie spice, stirring gently to combine. Cover and refrigerate for 2-4 hours, or overnight. Top with chilled pinot grigio and serve in a  punch bowl or hallowed out squash, or for a Halloween gala, serve inside a carved out pumpkin with a painted Jack O Lantern face.