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® Jamaican Style - Ginger Beer or GOYA® Coconut Soda or Pineapple Soda, or any ginger soda, chilled
About
Celebrate fall by making this delicious Pumpkin Pie Punch. This delicious drink can be made easily with the flavors of the season: tasty GOYA® Organic Pumpkin Puree is mixed with apple cider, spices, and rum, which is optional. Before serving, top it off with a dollop of silky coconut whipped cream made with GOYA® Cream of Coconut.
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.