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Pumpkin Punch

Pumpkin Punch

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Servings 14 double servings

Ingredients

  • 425 g (15 oz) pumpkin puree
  • 700 ml (23.7 fl.oz) spiced rum
  • 1 litre orange juice
  • 3 tbsp maple syrup
  • juice of 2 lemons
  • 2 cinnamon sticks
  • 2 oranges, sliced
  • 1 apple, diced
  • 4 handfuls of ice
  • nutmeg, for serving
  • 1 large pumpkin, for serving

Method

  • Toast the cinnamon sticks in a frying pan on a medium heat for 3 minutes.
  • Use a sharp knife to cut the top off the pumpkin to create a lid.
  • Next, prepare the pumpkin by using your hands to remove as many seeds as possible. Then use a spoon or an ice cream scoop to scrape down the sides to remove the loose flesh.
  • Add the pumpkin puree, spiced rum, orange juice, juice of 2 lemons, maple syrup, and cinnamon sticks into the pumpkin and stir to combine.
  • Add the orange and apple pieces, then finally add the ice.
  • Use a ladle to pour the punch into glasses and grate nutmeg on top to serve.