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–+ servings
a plate of pumpkin pie with a glass of pumpkin ponche de creme.

Pumpkin Punch de Creme

Pumpkin ponche de creme is a creamy, spiced Trinidadian holiday drink—with a twist! This version adds pumpkin and skips the eggs, making it a rich and delicious vegetarian option for your festive table.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 20
Course: Drinks
Cuisine: Caribbean
Ingredients Method

Ingredients
  

  • ¾ lb pumpkin
  • 2 tins condensed milk
  • 2 tins evaporated milk
  • 1 tablespoon mixed essence
  • 1 tablespoon Angostura bitters
  • 1 –2 cups dark rum adjust to taste
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon

Method
 

  1. Boil the pumpkin until soft and tender, then let it cool slightly.
  2. In a blender, add the boiled pumpkin, condensed milk, evaporated milk, mixed essence, bitters, rum, nutmeg, and cinnamon.
  3. Blend until smooth and creamy.
  4. Strain the mixture through a fine mesh sieve or cheesecloth to remove any remaining pulp.
  5. Transfer to sterile bottles or containers and refrigerate.
  6. Chill before serving. Shake well before pouring.

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