Pumpkin Ponche De Crème
An updated version of the classic Caribbean Christmas drink, ponche de creme but this time with pumpkin! It’s rich, creamy, egg-free, and packed with cozy holiday flavor. A delicious twist you’ll want to keep in your rotation all season long.
The holidays are creeping in and in true Trini fashion, I’m skipping past Thanksgiving (sorry, not sorry) and heading straight for black cake, ginger beer, and ponche de creme.
This pumpkin version has become a new favorite in my house, especially since it’s made without eggs, perfect for vegetarians or anyone skipping the traditional kind. My mom even told me she might prefer this one. 👀 High praise, people.
Not only is it easy to make, but it’s also a little lighter on the wallet (no eggs = more $$ for ham and curtains). And yes, it still tastes just as creamy and festive as the original.
A taste of Caribbean Christmas
Growing up, Christmas in the Caribbean wasn’t just about presents or twinkling lights — it was about preparation. We’re talking deep-cleaning the house, washing every dish (even the “don’t touch that” ones), and wrestling through fabric stores with aunties on a curtain mission. 😩
But the best part? The community. Neighbors helping neighbors, pelau bubbling on a gas stove while someone paints your fence, and a constant stream of guests — each with their own dietary preferences (you know somebody always doesn’t eat pork or raisins).
That’s why this version of ponche de creme has earned a permanent spot in my holiday lineup. It’s inclusive, budget-friendly, and ridiculously good.
Choosing the right pumpkin
Not all pumpkins are built the same — and if you want a ponche de creme that actually tastes like something, you need to pick the right one.
My go-to? Calabaza — often labeled as Caribbean pumpkin in some stores. It has that sweet, rich flavor and smooth texture we know and love from home. It’s perfect for this drink and shows up beautifully in soups, rice dishes, and just about everything.
If you can’t find calabaza, look for:
- Sugar pumpkins or pie pumpkins – sweeter, smoother flesh
- Varieties like New England Pie, Autumn Gold, or Baby Pam
- Fairytale pumpkins also work, but beware: that skin is no joke — thick and stubborn like a grandparent in an argument
Avoid carving pumpkins — they might look festive, but they’re watery, stringy, and bring zero flavor to the party.
When shopping, check for:
- No soft spots or bruises
- Dull skin is fine — pumpkins keep well, and a little dullness just means it’s been chillin’
Step 1: Prep Your Pumpkin
Start with your pumpkin.
Peel it, remove all the skin (no scraggly bits, please), and cut it into medium chunks. No need to dice it tiny. We just want it small enough to boil evenly.
Boil the chunks until tender, then let them cool slightly.
From here, you’re ready to blend and trust me, you’ll want a solid blender. I use my Ninja, and it blends like a boss. Smooth is the goal, so blend thoroughly. If needed, use a cheesecloth or fine strainer to get that silky finish.
How to make pumpkin ponche de creme
Ingredients
Pumpkin base
- Pumpkin – peeled and chopped (I use calabaza, aka Caribbean pumpkin)
Creamy blend
- Condensed milk – brings sweetness and body
- Evaporated milk – gives that creamy finish without heaviness
Flavor and punch
- Mixed essence – for that signature Caribbean aroma
- Bitters – balances the sweetness with depth
- Rum – white or gold; use as much or as little as your holiday spirit calls for
- Ground nutmeg and cinnamon – essential spice
Instructions
- Boil pumpkin until soft. Let cool slightly.
- Add the pumpkin, condensed milk, evaporated milk, mixed essence, bitters, rum, nutmeg, and cinnamon to a blender.
- Blend until smooth and creamy.
- Strain the mixture using a fine sieve or cheesecloth to remove any remaining fibers. (optional)
- Pour into sterilized bottles or jars and store in the refrigerator.
- Serve chilled or over crushed ice.
Storage
Once blended, this drink should be stored in sterilized bottles or jars and kept in the fridge. It’s best served cold — no ice needed unless you want to jazz it up with crushed ice.
How long does it last?
Technically, it can keep for up to 6 months when refrigerated. Realistically? It’ll be gone by next week.
More Christmas faves
Final Thoughts
This pumpkin ponche de creme is smooth, spiced, and so comforting. It’s like my non-alcoholic pumpkin punch went and got dressed up for a Christmas party pearls and all.
So if you’re looking for a festive drink that’s creamy, cozy, and egg-free? This right here is your winner.
Recipe
Pumpkin Punch de Creme
Ingredients
Method
- Boil the pumpkin until soft and tender, then let it cool slightly.
- In a blender, add the boiled pumpkin, condensed milk, evaporated milk, mixed essence, bitters, rum, nutmeg, and cinnamon.
- Blend until smooth and creamy.
- Strain the mixture through a fine mesh sieve or cheesecloth to remove any remaining pulp.
- Transfer to sterile bottles or containers and refrigerate.
- Chill before serving. Shake well before pouring.
Wow! This pumpkin ponche de creme is delicious! I've never tried it before, but I was processing a Fairytale pumpkin tonight and looking for some new recipes. You are absolutely right; I won't have any problem storing this! Thank you for the recipe!
Haha.. you won't. Thank you Bekka!!
Can you use almond milk to make this instead of evaporated milk? Like the Silk brand?
I have not tried almond milk unfortunately. But I can't see why not. They are about the same consistency. Or you might just need to use a little more pumpkin to let it be thicker. The only issue I can think is that the almond milk will alter the taste a little.