PUMPKIN JUICE | #PUMPKINWEEK

I don’t know about where you live, but here in my part of California we are definitely noticing that the nights are getting a little cooler and even though the days are still warm, they’ve lost the intensity of summer.  Which means my favorite season of the year is right around the corner!

I love, love, love Fall.  Sweater weather, pumpkin patches, hayrides, donuts and trick-or-treating all just make my heart sing.  It doesn’t hurt that I have an October birthday either.  For me, THIS is the most magical time of the year!

So while I’ve shared both sweet and savory pumpkin recipes this week, I thought it would be fun to share a pumpkin-forward beverage with you as well so you can have this recipe to celebrate Halloween, Thanksgiving, or just for no reason at all this Fall.  I have made this for class parties and it was a big hit with my kids who love when there is a pitcher of pumpkin juice in the fridge.  Be sure to scroll to the bottom of the post for more pumpkin-inspired recipes, and go visit this post to enter the Pumpkin Week giveaway!

Ingredients

• 8 cups (64 ounces) apple cider
• 1 (15 ounce) can pumpkin puree (a little less than 2 cups if using homemade pumpkin puree)
• 2 cups (16 ounces) apricot, peach, or pear nectar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 ground ginger
• Pinch of ground allspice
• 2 teaspoons vanilla

Instructions

1. Combine all ingredients except vanilla in a large pot over medium heat on the stove and heat just until the pumpkin juice starts to boil then reduce the heat to low and simmer for 10-15 minutes.
2. Remove from heat and stir in the vanilla, then allow to cool completely and chill before serving over ice or re-heating to serve warm.  
3. .....................................

for full instruction please see : houseofnasheats.com

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