Caribbean Pumpkin Punch
Creamy, cozy, and with a little kick, this Caribbean pumpkin punch blends pumpkin, milk, Guinness, and spices into a deliciously rich drink. It’s quick to whip up and full of nostalgic vibes. If you’re a fan of thick, sweet punches, this one’s going to hit real nice.
I think you should just go ahead and call me the punch ‘man’.
Seriously, I have a soft spot for a good punch. They’re easy, filling, and endlessly customizable. From beet punch to peanut punch and now this creamy pumpkin version, I’m clearly working through a punch phase, and I’m not mad at it.
Punch vendors in Trinidad and Tobago are a real thing. Usually found rolling their carts through neighborhoods, with big jugs of pre-mixed drinks, ready to pour you something thick and icy cold. The punch game? Elite.
What is a punch?
In the Caribbean, a punch isn’t your fancy fruit juice cocktail. Nope. It’s thick, creamy, often sweet, and sometimes spiked. Usually made with a fruit or vegetable, some milk, spices, and condensed milk. Alcohol? Totally optional. Texture? More smoothie than juice. But don’t call it that—we punch people for that kinda talk.
About this pumpkin punch
This one blends steamed calabaza pumpkin with whole milk, Guinness (or not!), warm spices like cinnamon and nutmeg, and sweetened condensed milk. The result is creamy, flavorful, and perfect for sipping over ice or even straight from the jug, no judgment here.
How to make Caribbean pumpkin punch
Ingredients for pumpkin punch
Most basic of ingredients. You can find all of these at your supermarket. Nothing too fancy here at all.
- Pumpkin – Calabaza pumpkin is the Caribbean go-to. It gives the punch a rich texture and natural sweetness. Make sure it’s mature—young pumpkin can be a bit bitter.
- Milk – Whole milk gives it body, but you can sub in your fave alternative (see below).
- Guinness – Adds that signature bold flavor and a slightly bitter edge that balances the sweetness.
- Condensed milk – Sweetens things up while adding more creaminess.
- Ground cinnamon + nutmeg – For that cozy spice warmth.
- Bitters – Just a dash to round things out.
Prepping the pumpkin
Yes, calabaza pumpkin is a beast to peel. The knife has tried me more than once. (If you know, you know.) I talk more about that over in my pumpkin fritters post.
To prep:
- Cook until fork-tender, then cool slightly before blending.
- Peel and cube about 1½ pounds of pumpkin.
- Boil with a pinch of salt in just enough water to barely cover the cubes.
Instructions
As I mentioned this pumpkin punch recipe is easy and really doesn’t require much work.
- Boil the pumpkin as noted above.
- Blend the cooled pumpkin until smooth.
- Add milk, Guinness, condensed milk, nutmeg, and bitters. Blend again.
- Taste and adjust for sweetness or spice.
- Chill before serving. Optional: pour over ice.
- Garnish with a dash of cinnamon on top. Fancy vibes unlocked.
Substitutions & Notes
- Canned pumpkin – Yup, it works. Use the unsweetened kind. Flavor will be a little more concentrated.
- Non-dairy milk – Try coconut, almond, or oat milk. Just avoid anything too thin.
- No Guinness? No problem. Leave it out for a kid-friendly version.
- Sweeteners – You can use brown sugar instead of condensed milk, but the flavor and texture will shift a bit.
Storage Tips
This punch should be stored in the fridge in an airtight container and consumed within 3–5 days. It will settle, so give it a good shake or stir before serving again. Spoilage is real, this punch has milk and fresh pumpkin, after all.
More pumpkin recipes:
Check out these favourites
- Pumpkin choka
- Pumpkin rice
- Pumpkin ponche de creme
Frequently Asked Questions
Yes! Just make sure it’s 100% pumpkin and not the spiced pie filling.
I wouldn’t recommend it. The texture might split when defrosted. Stick to fridge chilling.
Chilled, always. But hey, if you sip it warm straight from the pot, I won’t tell.
If you’re a punch lover like me, this pumpkin version might become a new favorite. It’s rich, cozy, and just the right amount of sweet. Let me know if you try it—or better yet, tag me when you make it!
Recipe
Caribbean Pumpkin Punch
Ingredients
Method
- Peel and cube pumpkin into equal sizes.
- Add cubed pumpkin to pot and cover with just enough water to be in line with the pumpkin. Boil until tender
- Strain the water off and let the pumpkin cool.
- Add pumpkin to a blender and puree.
- Add to pumpkin puree the milk, Guinness, and nutmeg and blend.
- Add bitters and sweeten to taste.
- Chill and serve.
