This Pumpkin Pie Ginger Smash tastes like fall in a glass. It is creamy, fizzy, a little spicy, and full of pumpkin pie flavor. Fresh ginger keeps the drink bright, while maple syrup adds just enough sweetness. Best of all, you can make it in about 10 minutes with no cooking.
Makes: 2 drinks
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Why I Love This Recipe
This drink came from wanting pumpkin pie flavor without making a whole pie. Pumpkin can feel heavy in a drink, so the trick is to balance it with fresh lemon, spicy ginger, and lots of bubbles. The result has that cozy pumpkin flavor but still feels fresh.
I also love how quickly it comes together. There is no syrup to cook and no blender to wash. Mix, pour, stir, and it is ready.
What You’ll Need
- 1/4 cup pure pumpkin puree — use plain pumpkin, not pumpkin pie filling
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated fresh ginger
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 cup ice cubes
- 1 cup chilled ginger beer — non-alcoholic
- 2 tablespoons whipped cream
- 1/8 teaspoon pumpkin pie spice, for topping
- 2 thin slices fresh ginger, for garnish
Why This Recipe Works (Quick Science)
Pumpkin puree is thick because it contains lots of plant fiber. Whisking it first with maple syrup and lemon juice makes it easier to mix into the drink.
The lemon juice does another important job. Its acid brightens the pumpkin flavor and keeps the maple syrup from tasting too heavy.
Fresh ginger gives the drink a sharp, warm bite. Ginger beer adds even more ginger flavor plus carbonation. Those bubbles make the thick pumpkin mixture feel lighter.
Adding the ginger beer last also protects the fizz. If you stir it too hard, carbon dioxide escapes and the drink goes flat.
Tools You’ll Need
- Small mixing bowl
- Small whisk
- Measuring cups
- Measuring spoons
- Fine grater
- Citrus juicer
- 2 clear lowball glasses
- Long drink spoon
Pro Tips
- Use pure pumpkin puree. Pumpkin pie filling already has sugar and spices added, so it can make the drink much too sweet.
- Chill the ginger beer first. A cold mixer keeps the ice from melting too fast.
- Grate the ginger very finely. Large ginger pieces can make the drink harder to sip.
- Pour the ginger beer slowly. It can foam when it hits the pumpkin mixture.
- Stir gently. You want the pumpkin mixed in, but you also want to save those fizzy bubbles.
Recipe and Instructions
Step 1: Make the Pumpkin Base
Add 1/4 cup pure pumpkin puree, 2 tablespoons pure maple syrup, 1 tablespoon fresh lemon juice, 1 teaspoon finely grated fresh ginger, 1/2 teaspoon vanilla extract, and 1/2 teaspoon pumpkin pie spice to a small mixing bowl.
Whisk for about 30 seconds. Keep whisking until the pumpkin is smooth and the maple syrup, lemon juice, grated ginger, vanilla, and spice are evenly mixed. You should have a thick, smooth orange mixture with tiny spice and ginger flecks.
Step 2: Divide the Pumpkin Mixture
Place 1 cup ice cubes into two clear lowball glasses, using 1/2 cup ice per glass. Divide all of the pumpkin mixture from Step 1 evenly between the glasses, about half of the mixture in each one.
The pumpkin mixture should settle around the ice. Do not worry if it still looks thick. The ginger beer will loosen it in the next step.
Step 3: Add the Ginger Beer
Slowly pour 1 cup chilled ginger beer over the two glasses, using 1/2 cup ginger beer per glass.
Stir each drink gently for 10 to 15 seconds. The pumpkin mixture should blend into the ginger beer and turn into a lighter, smooth orange drink. Stir gently so you keep plenty of bubbles.
Step 4: Garnish and Serve
Top each drink with 1 tablespoon whipped cream. Sprinkle each one with 1/16 teaspoon pumpkin pie spice, using 1/8 teaspoon total. Add 1 thin fresh ginger slice to each glass.
Serve right away while the drink is cold and bubbly.
Common Mistakes
- Using pumpkin pie filling: It is sweeter and more heavily spiced than pure pumpkin puree.
- Adding too much pumpkin: More is not always better. Too much makes the drink thick instead of refreshing.
- Using old ginger: Fresh, firm ginger gives this drink its bright, spicy kick.
- Stirring too hard: Fast stirring knocks the bubbles out of the ginger beer.
- Making the whole drink too early: Once ginger beer is opened and mixed, it slowly loses its fizz.
Substitutions and Variations
- Swap maple syrup for honey or simple syrup.
- Use fresh lime juice instead of lemon juice for a sharper citrus flavor.
- Replace ginger beer with ginger ale for a sweeter, milder drink.
- Use dairy or non-dairy whipped cream.
- For more spice, add a tiny pinch of ground cinnamon.
- For a less sweet drink, reduce the maple syrup to 1 tablespoon.
- For an adult cocktail, add 1 1/2 ounces bourbon per glass and reduce the ginger beer to about 1/3 cup per glass.
Make-Ahead Tips
You can make the pumpkin base up to 24 hours ahead. Whisk together the pumpkin puree, maple syrup, lemon juice, grated ginger, vanilla, and pumpkin pie spice. Cover it and keep it in the refrigerator.
Give it another quick whisk before making the drinks.
Do not add the ice or ginger beer ahead of time. The ice will melt, and the ginger beer will lose its bubbles.
What to Serve With
This drink goes well with simple fall snacks and desserts.
- Apple slices with caramel dip
- Cinnamon sugar cookies
- Pumpkin bread
- Banana bread
- Apple muffins
- Toasted pecans
- Cheese and crackers
- Vanilla cupcakes
- Warm cinnamon rolls
Macros Information
Approximate nutrition per drink, including whipped cream:
- Calories: 130
- Carbohydrates: 31 g
- Protein: 1 g
- Fat: 1 g
- Fiber: 1 g
- Sugar: 26 g
Nutrition will change depending on the ginger beer, whipped cream, and maple syrup brands you use.
Leftovers and Storage
The pumpkin base stores much better than a finished drink. Keep leftover pumpkin base in a covered container in the refrigerator for up to 2 days.
A finished Pumpkin Pie Ginger Smash is best enjoyed right away. Once ginger beer sits, it loses its bubbles, and melting ice waters down the drink.
If you do have a leftover mixed drink, remove the ice and refrigerate it for up to 1 day. Add fresh ice and a splash of fresh ginger beer before serving again.
FAQ
Q: Can I use pumpkin pie filling?
A: I do not recommend it. Pumpkin pie filling already contains sweetener and spices. Pure pumpkin puree gives you much better control over the flavor.
Q: Is this drink alcoholic?
A: No. The main recipe uses non-alcoholic ginger beer. For an adult version, you can add bourbon.
Q: Can I use ginger ale instead of ginger beer?
A: Yes. Ginger ale is usually sweeter and less spicy, so the final drink will have a softer ginger flavor.
Q: Why is my drink too thick?
A: Make sure you measure the pumpkin puree rather than adding it by eye. You can also add another splash of ginger beer to thin the drink.
Q: Can I leave out the whipped cream?
A: Yes. It is only a topping. The drink will still have plenty of pumpkin pie flavor without it.
Q: Can I make a large batch?
A: Yes. Multiply the pumpkin base ingredients by the number of servings you need. Keep that mixture chilled. Add the ginger beer to each glass just before serving so it stays fizzy.
Final Thoughts
Pumpkin Pie Ginger Smash is an easy way to bring pumpkin pie flavor into a cold, bubbly drink. The creamy pumpkin, sweet maple, fresh ginger, warm spice, and fizzy ginger beer give you a little bit of everything in each sip.
Make it for a fall afternoon, a holiday gathering, or any time that pumpkin craving hits. If you make it, leave a comment and share how yours turned out. I would love to hear about any changes you tried or questions you have.
