Pumpkin Punch de Creme

a plate of pumpkin pie with a glass of pumpkin ponche de creme.

5 from 1 vote

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

Cook Time 10

Servings: 20

Course: Drinks

Cuisine: Caribbean

Calories: 227

Ingredients Method Nutrition Notes

Ingredients

1 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

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. Serving: This drink tastes best after it's been refrigerated for a few hours, allowing the flavors to meld together.

Nutrition

Calories: 227kcal

Notes

Recipe Notes

Pumpkin: I prefer fresh calabaza (Caribbean pumpkin) for the best flavor, but canned 100% pumpkin puree works well too. Be sure to use pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
Straining: If your pumpkin is particularly fibrous, strain the finished drink through a fine-mesh sieve or cheesecloth for an extra smooth texture.
Rum: Adjust the amount of rum to suit your taste, or leave it out completely for a non-alcoholic version.

Recipe Printed From ThisBagoGirl.com

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