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
Directions
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.