Pumpkin Pie Punch
Ingredients
1 can
(8.75 oz.) GOYA® Cream of Coconut, chilled in fridge overnight
½ cup
35% heavy cream
¼ cup
powdered sugar
¼ tsp.
vanilla extract
8 cups
apple cider
1 can (15 oz.)
GOYA® Organic Pumpkin Puree
1¼ cups
dark rum, optional
2 tsp.
pumpkin pie spice, plus more garnishing
1 bottle (12 oz.)
GOYA® Ginger Beer-Jamaican Style or GOYA® Coconut Soda or Pineapple Soda, or any ginger soda, chilled
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 1
Beat hardened cream of coconut, heavy cream, icing sugar and vanilla in chilled mixing bowl with electric mixer on high speed for 1 minute or until creamy. Beat for 2 to 3 minutes or smooth, light and fluffy. Chill until ready to use.
Step 2
Meanwhile, whisk together apple cider and pumpkin puree until blended. Strain through fine meshed strainer into pitcher or punch bowl. Stir in rum if using and pumpkin pie spice. Refrigerate for 1 to 2 hours or until chilled.
Step 3
Before serving, stir in chosen soda. Serve punch in glasses. Garnish with dollop of whipped coconut cream and pinch pumpkin pie spice.
Note:
Substitute rum with bourbon or whisky.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works