The Best Pumpkin Pie Moonshine Recipes

PUMPKIN PIE MOONSHINE

Steps:

• In a large stock pot, combine pumpkin puree, dark brown sugar, cinnamon, ground ginger, nutmeg, ground cloves and whisk together, mixing well.
• Pour in 1 gallon of Apple Cider. Stir and mix well.
• Pour in Everclear Grain Alcohol 190 Proof.
• Lastly, add 2 cups of Pinnacle Whipped Cream Vodka. Continue to stir and mix well.
• Using a ladle or measuring cup with spout, pour moonshine mixture into mason jars, seal and refrigerate for 5-6 days. Shake well before drinking. Keep refrigerated and drink responsibly.

PUMPKIN MOONSHINE

Steps:

• In a large stock pot, combine all of the ingredients EXCEPT the grain alcohol and vodka.
• Simmer until all ingredients combine, stirring constantly.
• Remove from heat and let cool completely.
• Add grain alcohol and vodka to cooled mixture.
• Line a funnel with several layers of cheese cloth.
• Ladle moonshine through the funnel into clean mason jars, leaving a 1/2 inch head. You want to filter out any remaining solids. (Cheese cloth may need to be changed after 1-2 jars)
• Place lids on jars and allow to sit in refrigerator for 1 month before enjoying.
• Please enjoy responsibly.

THE BEST PUMPKIN PIE MOONSHINE RECIPE

Steps:

• In a large stock pot, combine pumpkin puree, dark brown sugar, cinnamon, ground ginger, nutmeg, ground cloves and whisk together, mixing well.
• Pour in 1 gallon of Apple Cider. Stir and mix well.
• Add moonshine once the mixture is cool.
• Ladle the ingredients into mason jars and let sit for a few days before consuming.
• If desired, add a generous scoop of moonshine whipped cream before serving.

CLASSIC PUMPKIN PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

PUMPKIN PIE MOONSHINE

Steps:

• 1. I use a large stock pot, even though NO cooking is needed, because it's large enough to hold all of the ingredients.
• 2. In a large stock pot, combine pumpkin puree, dark brown sugar, cinnamon, ground ginger, nutmeg, ground cloves, and whisk together, mixing well.
• 3. Pour in 1 gallon of Apple Cider. Stir and mix well.
• 4. Pour in Everclear Grain Alcohol 190 Proof.
• 5. Lastly, add 2 cups of Pinnacle Whipped Cream Vodka. Continue to stir and mix well. This makes this moonshine taste like Pumpkin Pie with Whipped Cream! Omit if you'd rather not have the Whipped Cream taste.
• 6. Using a ladle or measuring cup with spout, pour moonshine mixture into mason jars, seal and refrigerate for 5-6 days. Shake well before drinking. Keep refrigerated.