Pumpkin Cider Recipe

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This pumpkin cider is the perfect way to ring in the fall season, the season of campfires, sweaters, and pumpkins.

There’s just something about a cool, crisp, autumn morning. But it’s not just about the warm feeling and sense of nostalgia that comes with fall. It’s so much more.

Two mugs of pumpkin cider. A cinnamon stick rests on the top of both mugs.

Seasonal Cider

When it comes to autumn drinks, there should always be spices in every sip—from pumpkin spice lattes to chai tea blends, spices really make the drink. And this wonderful beverage does just that for those who like their spiced beverages bursting with fall flavors. And oh…. the aroma!

Pumpkin Spice Season

I grew up in, and spent the majority of my life in the San Francisco bay area and lived in the north bay and Sonoma county for about five years. Pumpkin spice season was prolific in that area. There wasn’t much you couldn’t find with pumpkin spice in it at this time of year. Pumpkin pie flavoring was everywhere as were chai spices.

In Sonoma county, they had a vast selection of hard pumpkin cider, pumpkin ales, and pumpkin beers too. I remember trying a few of them and really liking them. But I always come back to something non-alcoholic when it comes to pumpkin spice flavor. And of course, you had to take something delicious with you to the pumpkin patch to sip during the hayrides.

Two mugs filled with Pumpkin Cider. Cinnamon sticks rest on the top of the mugs.

Healthier Cider

Most non-alcoholic pumpkin cider is made with processed brown sugar or spiced pumpkin syrup. Many also use apple flavor to enhance the flavor in a cheap or subpar apple juice or cider. And the premade versions have just the slightest hint of pumpkin without containing even a smidge of real pumpkin. Some of them even add pumpkin flavor!

This recipe is far healthier. You’ll want an apple cider that is 100% juice with no added sugar. You’ll be using real pumpkin and unprocessed sweetener. It has a blend of pumpkin and pumpkin pie spice mixed into the apple cider. It uses fresh fruit to add natural apple flavor with a hint of orange. And yes, it’s gluten-free!

Slow Cooker Or Instant Pot?

You can actually use either appliance! For a slow cooker, use the recipe as instructed.

For the Instant Pot, put everything into the IP, secure the lid and adjust the Manual butter to 10 minutes. Give it a 20-minute natural release. Strain, cool, and enjoy!

Two mugs sit side by side, filled with pumpkin cider.

Pumpkin Cider Ingredients

6 cups apple cider – Make sure there is no sugar added. You can use apple juice in a pinch, but the flavor won’t be as strong. Apple cider is best. Either filtered or unfiltered cider will work.

½ cup filtered water

1 cup pumpkin puree – Make sure this is pumpkin puree, not pumpkin pie filling.

1 tbsp. pumpkin pie spice – Make sure there is no added sugar. If you want to make your own, here’s a really quick and easy recipe for pumpkin pie spice.

½ cup granular sweetener – Or honey or ¾ cup pure maple syrup.

3 medium cinnamon sticks

8 whole cloves

1 medium apple – Cored and sliced.

1 medium orange – Peeled and sliced.

½ tsp. grated fresh ginger – Optional for those who want a little spicey “kick” in their cider.

How To Make Pumpkin Cider

Pouring the cider into the pot.

Pour apple cider and water into your pot.

Adding the pumpkin spice to the apple cider in the pot.

Add in the pumpkin puree, pumpkin pie spice, and sweetener.

The fruit slices added to the pot.

Add in cinnamon sticks, cloves and fruit and stir until well combined.

An overhead view looking down into two mugs of Pumpkin Cider. A cinnamon stick rests over the top of the mugs.

Set your slow cooker to the low heat setting and allow to cook for 4 hours. Leave to cool for 20 minutes. Strain through cheesecloth for best results. Serve warm and enjoy!

How To Store Pumpkin Cider

Refrigerate any leftover cider for up to 7 days. Reheat on the stove or in a microwave.

Can You Freeze Pumpkin Cider?

Cider can be frozen for 3 months. I like to freeze it in ice cube trays. Thaw in the refrigerator.

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Two mugs filled with Pumpkin Cider. Cinnamon sticks rest on the top of the mugs.

Pumpkin Cider Recipe

A delicious, non-alcoholic autumn beverage.
Print Pin Rate
Course: Drinks
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 servings
Calories: 226kcal
Author: The Gracious Pantry

Ingredients

  • 6 cups apple cider (no sugar added)
  • ½ cup filtered water
  • 1 cup pumpkin puree
  • 1 tbsp. pumpkin pie spice
  • ½ cup granular sweetener (Or honey or ¾ cup pure maple syrup)
  • 3 medium cinnamon sticks
  • 8 whole cloves
  • 1 medium apple (sliced)
  • 1 medium orange (peeled and sliced)

Instructions

  • Pour apple cider and water into your pot.
    Pouring the cider into the pot.
  • Add in the pumpkin puree, pumpkin pie spice and sweetener.
    Adding the pumpkin spice to the apple cider in the pot.
  • Add in cinnamon sticks, cloves and fruit and stir until well combined.
    The fruit slices added to the pot.
  • Set your slow cooker to the low heat setting and allow to cook for 4 hours. Leave to cool for 20 minutes. Strain through cheesecloth for best results. Serve warm and enjoy!
    An overhead view looking down into two mugs of Pumpkin Cider. A cinnamon stick rests over the top of the mugs.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 56g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 18mg | Potassium: 427mg | Fiber: 4g | Sugar: 46g | Vitamin A: 6433IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 1mg

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