Pumpkin and Apple Cider Fizz

Pumpkin and Apple Cider Fizz

Well I’ve been on quite the pumpkin kick recently, wouldn’t you agree?  First the crostata.  Then the whoopie pies.  And now this Pumpkin and Apple Cider Fizz.  It seems like each fall I develop an obsession for a different seasonal fruit or vegetable.  Last year was figs.  The year before, root vegetables (particularly parsnips).  Do you ever find yourself doing the same thing?  This year, I can partially attribute my pumpkin obsession to a pantry full of organic pumpkin puree.  I stocked up a month ago thinking there would be some sort of pumpkin shortage this year.  I’m thinking the shortage never really happened because I’ve seen plenty of pumpkins (whole and canned) around.

This Pumpkin and Apple Cider Fizz is a seasonal blend of pumpkin puree, vanilla vodka, cider and ginger beer.  The cocktail tastes very similar to pumpkin pie; however, it’s not overly sweet.  The ginger beer lends a bit of a bite to the drink and counters the heft of the pumpkin puree, resulting in a very enjoyable mouthfeel.  A perfect cocktail to enjoy before Thanksgiving dinner!  Continue reading for the recipe.

Pumpkin Puree

I used leftover, homemade pumpkin puree for the drinks pictured above, but you could certainly used canned.  And yes… I am alluding to another pumpkin recipe coming down the line :)

Building the Cocktail

5.0 from 3 reviews
Pumpkin and Apple Cider Fizz
Recipe type: Cocktail
Serves: 1
  • 1 1/2 oz. pumpkin puree (canned or homemade*)
  • 1 1/2 oz. vanilla vodka
  • 2 oz. apple cider
  • 1 1/2 oz. ginger beer
  1. Fill a cocktail shaker with ice then add pumpkin puree, vanilla vodka and apple cider. Shake vigorously until well chilled.
  2. Strain into a glass filled with ice and top off with ginger beer.
*To make pumpkin puree: Preheat your oven to 400°F. Cut a pie pumpkin in half and scoop out seeds and strands. Place cut side down on a baking sheet and roast for 30 - 40 minutes. The texture of the pumpkin flesh should be soft when pierced with a fork. Let cool a bit. Scoop flesh into a food processor and puree until smooth.



  1. says

    Hey there! I just found your blog today, fellow San Diegan food lover! Your photos are just plain gorgeous and the recipes sound UH-MAZE-ING. I’m excited to keep on reading and gain some konfidence, especially since I’m almost a beginner at cooking/baking, and currently trying to learn as much as I can!
    Also, I am determined to make this drink for the weekend! I have a bit of pumpkin left over from another recipe, and this post came at the most opportune time :)

    • Brandon Matzek says

      Thanks so much Ann!!! Welcome to the Kitchen Konfidence family :)

      Are you a member of the San Diego Food Blogger’s Facebook page?

  2. says

    This looks and sounds amazing. (I had to take a minute to collect myself before writing a comment—I was so excited by the idea of a pumpkin cocktail that my first reaction was to type out about 50 exclamation points.) Well done!

  3. Bana says

    Sadly, I need some clarification. Because Americans and English have different products for the same words.. is the cider mentioned alcholic hard cider or regular American apple cider? and is the ginger beer alcoholic or non.

  4. says

    I’m just the same as you – get fixated on one seasonal fruit or veg and just go nuts on it for weeks! I’ve never seen a pumpkin-based drink before, and now I’m wondering why – this combo sound amazing!

  5. says

    I think a pumpkin kick isnt the worse thing that could happen :) Either is a fig kick, I was on that last year and would try to cook and bake with figs pretty much on a daily basis.
    This drink sounds heavenly! So interesting and different. I love all the flavors going on!

    • Brandon Matzek says

      That’s a great question! I would add vanilla simple syrup to taste. If you add too much, squeeze in some lemon to balance the flavors.

    • Brandon Matzek says

      You would lose the vanilla flavor if you omit the vodka. Instead maybe try vanilla simple syrup with a little lemon?

  6. Bridget says

    Is there something else that you could use beside ginger beer? I have Celiac Disease, so I can’t have beer. And I’m allergic to ginger, haha

    • Brandon Matzek says

      You could try ginger ale, but the ginger flavor won’t be as strong. Ginger is one of the main flavorings here so if you switch it out, you’ll be making a different drink 😛

  7. says

    Hi! I stumbled across your recipe on Pinterest and it sounds delish! Call me naive or inexperienced… but are you referring to sparkling apple cider or just regular? And I’ve never even heard of ginger beer… can I just buy it at a typical grocery store? Thanks so much!

  8. Courtney says

    Would it work if I substituted club soda for ginger beer? And/or apple vodka in place of vanilla-flavored? Just thinking of what I have on hand already…

    • Brandon Matzek says

      Hi Courtney, you could make those substitutions, but your version wouldn’t really taste this cocktail. I would just test it out and see what happens! Enjoy. And please share results :)

  9. Kirsten says

    Thanks for the recipe! I used this along with apple cider recipes to make a homemade all natural version :)

    1 5lb pumpkin, seeded, cleaned, and chopped
    ½ gallon flash heated pure apple cider (or raw apple juice)
    3 cinnamon sticks
    ½ tbsp whole allspice
    1 tbsp whole cloves
    1 whole nutmeg
    ½ ginger root, chopped
    1 orange, juiced
    ½ cup brown sugar

    Combine pumpkin, cider, and spices in crockpot. Cook on low for 6+ hours, mashing once soft. Pour mixture through fine strainer, squeeze strained pulp through cheesecloth and discard. Add brown sugar and fresh orange juice, stir and refrigerate. Combine 1 part vanilla vodka, 2 parts chilled pumpkin cider (from a pumpkin keg!), and 3 parts club soda for a delicious early fall cocktail!


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