Infusing moonshine is one of my favorite things to do throughout the year with fresh ingredients. In the summer I like to add fresh peaches, and when the leaves start falling its all about the pumpkin. Unlike pumpkin spice moonshine which is flavored with pumpkin pie spices like ground ginger and cinnamon sticks, pumpkin moonshine uses pure pumpkin puree to flavor the alcohol. So grab your moonshine and some mason jars, its time to get this adult beverage infused!
How to Make Pumpkin Moonshine for Pumpkin Moonshine Cocktails
While you can use canned pumpkin puree, I highly suggest making your own from the guts found in your jack-o-lantern pumpkin. It's a great way to use up all the bits!
In a large mason jar (something like a quart jar) combine pumpkin puree, apple cider, Everclear grain alcohol or plain moonshine, dark brown sugar, ground cloves, ground cinnamon, and ground ginger. Using a ladle, stir the drink together and refrigerate for 3-4 days to infuse. Some recipes call for the mixture (minus the alcohol) to be heated in a large stock pot until the sugar is dissolved and the mixture is hot. We found that we could erase the cook time and the cool-down time and just infuse it as is. This infusion is also better with time. So while you can drink it after a few days, we recommend letting it sit as long as you can handle it!
Once infused, it's time to make the cocktail! This is a favorite of mine during Halloween and Thanksgiving. In a glass filled with ice add 4 oz. of the moonshine and top with Pinnacle whipped cream vodka. The addition of the whipped cream makes it taste like pumpkin pie moonshine! This moonshine tastes like a glass of autumn.