I’m going there.
Putting pumpkin in your sangria, but leaving out the spice so can you forgive me?
This sangria is so perfect for your Halloween party or even Thanksgiving. I used a base of my pumpkin pie syrup from this pumpkin pie bourbon smash (it’s so good and I don’t even #omglove pumpkin!) and I love the end result.
I was so very much hoping that the pumpkin pie syrup was enough to keep this orange, so it would be so ridiculously seasonal. It’s not (and if you add more it’s just SO sweet that it’s barely palatable. Trust me, I went there!) but it is still a little seasonal in color. Right? A touch?
I couldn’t go as far as putting actual pureed pumpkin into my sangria.
However, I got this super cute pumpkin punch bowl which makes up for the non-orangeness. It is SO much prettier than I thought it would be. I was on the fence and it sat in my cart for over a month before I actually bought it, then it went on major sale. My excitement over it is ridiculous.
When I decorate for fall, I love to keep things on the neutral pumpkin side. I do a few Halloween pieces, but I love that pumpkins can be out from September to December, so I’m going to get a ton of use out of this. Planning on using it for Halloween, Emilia’s birthday and Thanksgiving!
These are the things that excite me in 2018.
It’s basically the fanciest non-fancy pumpkin sangria around.
I used apple and pears slices and kept it at that. With the whole pumpkin flavor going on, I didn’t want to throw in too much fruit and freak out the flavor. You know? Even if it’s a version of trashed up sangria, I wanted it to be as pumpkin as can be without tasting like an autumn candle. Very happy to say we succeeded.
Now if only I had made pumpkin ice cubes.
- 2 apples thinly sliced
- 2 pears thinly sliced
- 1 cinnamon stick
- 1 bottle pinot grigio
- 1 bottle dry prosecco
- 1 bottle sparkling apple cider
- 1 1/2 cups club soda
- 3/4 cup pumpkin pie syrup recipe below
pumpkin pie syrup
- 1 cup sugar
- 1 cup water
- 1/3 cup pumpkin puree
- 1/4 to 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Combine all the ingredients in a large pitcher or bowl. Stir and refrigerate for at least 30 minutes before serving.
pumpkin pie syrup
- Heat the sugar, water, pumpkin puree and pie spice in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and let the mixture come to a simmer. Remove it from the heat and let it cool slightly, then add the vanilla extract. Strain it through a fine mesh strainer so you’re left with a syrup consistency. This can be kept in a sealed container in the fridge for a week or so!
We can put this in a to-go cup for trick or treat… ?