Pumpkin Pie Sangria Recipes

PUMPKIN SANGRIA

Steps:

• In a small bowl, combine the sugar and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses into the maple syrup. Then dip the rims of the glasses into the spiced sugar.
• Insert the cinnamon sticks into the bottom of each pumpkin candy and set aside.
• In a pitcher, combine the wine, juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish with the pumpkin candy cinnamon sticks.
• Cook's Note: If you cannot find pumpkin spice liqueur, combine 1 teaspoon pumpkin pie spice with 1 cup brandy in a container fitted with a lid. Shake vigorously and let sit for 1 day to infuse into the brandy.

PUMPKIN SANGRIA

Steps:

• Combine all the ingredients in a large pitcher or bowl. Stir and refrigerate for at least 30 minutes before serving.

PUMPKIN PIE SANGRIA

Steps:

• Combine all ingredients in a pitcher
• Stir to dissolve sugar
• Refrigerate for no less than 4 hours and serve

PUMPKIN PIE SANGRIA

Steps:

• On a small shallow plate, combine sugar and pumpkin spice and mix to combine. Rim glasses with a piece of apple and dip glasses into mixture. Set aside.
• In a large pitcher, combine wine with cider and pumpkin pie vodka. Add chopped fruit and stir to combine. Pour into glasses and garnish with a cinnamon stick.

PUMPKIN SANGRIA

Steps:

• Place cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., Place water, pumpkin, lemon juice and spice bag in a large saucepan. Bring to a boil. Remove from heat; cover and steep for 5 minutes. Transfer to a pitcher; stir in wine, brandy and fruit. Cover and refrigerate at least 3 hours. Discard spice bag. Stir just before serving.