Bring on the flavors of autumn with this adult beverage recipe for Crock-Pot Pumpkin Pie Moonshine. Make it several months ahead of time for sipping on a cold fall night with friends!
Crock-Pot Pumpkin Pie Moonshine
There is nothing like a bonfire and s’mores on a stick with a little adult drink to sip away on for an evening fall night with friends.
If you like pumpkin pie, then you are going to LOVE this Pumpkin Pie Moonshine that can easily be made right in your slow cooker. Apple cider is spiked with canned pumpkin puree, cinnamon, ginger, nutmeg and cloves for and sweetened up with brown sugar.
I like to drink this flavored moonshine straight up in a little shot glass with a squirt of whipped cream from a can. But this can also be mixed into your favorite fall cocktails that call for vodka. How about a pumpkin pie Moscow Mule? YUM!
While the moonshine is stored in canning jars there is no need to actually water bath process the jars. Just make sure your jars are clean and sterilized (I just run them through the my dishwashers’ sanitize setting. Ladle the prepared moonshine into the jars and put on clean lids and rings until just “finger tight”. Store the jars in a cool dark place for up to 1 year where the flavors will develop further after a month or two of sitting.
Remember, this is an adult beverage. Please drink responsibly!
Ingredients Needed:
- Apple Cider – If you can find it look for the unpasteurized or lightly pasteurized apple cider that can often be found in the produce section in the fall. Otherwise any bottle of apple cider or apple juice will work.
- Canned Pumpkin Puree – Look for 100% pure pumpkin puree and not pumpkin pie filling.
- Brown Sugar – You can use either light or dark brown sugar.
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- 190 Proof Everclear Grain Alcohol – Everclear is the preferred alcohol of choice for this recipe, however it is restricted for sale in certain states. If you cannot purchase Everclear where you live, this recipe also works with Vodka.
Directions:
- In a 6 quart or larger slow cooker, mix the apple cider, pumpkin puree, brown sugar, cinnamon, ground ginger, nutmeg, and the ground cloves.
- Cover and cook on LOW for 2 hours, or until the sugar is dissolved and the mixture is hot.
- Turn off the slow cooker and allow the mixture to cool completely to room temperature.
- Stir in the Everclear (or vodka if using).
- Store in sealed canning jars with lids and rings in a cool dry place for up to 1 year.
Products Needed:
- 6 Quart Slow Cooker (Or Larger)
- Liquid Measuring Cup
- Dry Measuring Cups And Spoons
- Wooden Spoon
- Ladle
- Canning Jars With Lids And Rings
More Slow Cooker Moonshine Flavors!
- Crock-Pot Apple Pie Moonshine + Video
- Slow Cooker Cherry Pie Moonshine + Video
- Crock-Pot Lemonade Moonshine
- Slow Cooker Pineapple Moonshine + Video
- Crock-Pot Root Beer Moonshine
| Rating |
Rate this recipe!
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| Servings | 30Servings |
| Prep Time | 10Minutes |
| Cook Time | 2Hours On LOW |
- 1 Gallon Apple Cider
- 29 Ounces Canned Pumpkin Puree
- 2 Cups Brown Sugar
- 2 Teaspoons Ground Cinnamon
- 2 Teaspoons Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Cloves
- 3 Cups 190 Proof Everclear Grain Alcohol Or Vodka
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Ingredients
Servings: Servings
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- In a 6 quart or larger slow cooker, mix the apple cider, pumpkin puree, brown sugar, cinnamon, ground ginger, nutmeg, and the ground cloves.
- Cover and cook on LOW for 2 hours, or until the sugar is dissolved and the mixture is hot.
- Turn off the slow cooker and allow the mixture to cool completely to room temperature.
- Stir in the Everclear (or vodka if using).
- Store in seal ed canning jars with lids and rings in a cool dry place for up to 1 year.
Recipe Collections:
| Moonshine Crock-Pot Recipes | Beverage Slow Cooker Recipes |
| Pumpkin Slow Cooker Recipes | Fall Crock-Pot Recipes |
| American Crock-Pot Recipes | 6 Quart Slow Cooker Recipes |
OMG! Pumpkin Spice has taken over the world!!
Just curious, with the pumpkin puree – wouldn’t this be a bit thick with the pulp?
I thought the same thing before I made it. The puree blends in very nicely with the liquid.
Sounds fantastic! I’ve already made a crock pot cider that was ah-mazing! Two questions, though.
1.) If I want to serve it same day, do I just add the alcohol after removing it from the heat?
2.) I have an obscene amount of cinnamon sticks. Could these be subbed for the ground cinnamon, you think?
This recipe really needs to sit to develop the full flavors. I would not suggest serving it same day.
As far as using cinnamon sticks goes I would think that should be fine, however since we have not tested this recipe using cinnamon sticks we cannot give a for sure. But I don’t see why it would not work!
Does this need to set for 30 days like the apple pie moonshine?
yes it needs to set for 30 days
I want to be clear. I let it sit in jars, then place lid on them once completely cooled. Then put into cool dark place, like pantry. Do I need to can them at all? It won’t go bad sitting in pantry? Every other recipe I find for the pumpkin moonshine says it must be refrigerated and doesnt seem to keep more then a few weeks. I am looking for a shippable one. Whats the shelf life on this? Thank you so much!!
The alcohol will keep this shelf stable. I have Pumpkin Pie Moonshine that is sitting on a shelf in my basement. It has been there over a year. Just tasted it and it is still good.
You do not need to can this. Any more “cooking” with the alcohol, and the alcohol will not be as strong. Once you mix the alochol in, store in jars with a lid. That is it. Nothing more.
I will say that it does taste better if you refrigerate it before use.
How many quarts or pints does this recipe make
Hi Janet this will make approximately 8 – 10 pints or 4 – 5 quarts.
After it sits for 30 days, do I need to strain it or just shake it up and its ready to go? Currently the ingredients are settling on the bottom of mason jars…
Hi Scott, you can strain it if you wish or just shake it up. Either way works.
I was wondering do I cook it with or without the lid thank you
With the lid on.
So i added a 1/2 tsp of vanilla extract to the mix. This recipe is actually the same as Hogwarts pumpkin juice recipe without the alcohol of course.
Sounds great Dawn!