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This article was published 14/10/2011 (1837 days ago), so information in it may no longer be current.
Why should Thanksgiving have all the fun? Let Halloween in on the pumpkin pie action by turning the classic autumnal dessert into a punch.
This blend of spices, apple cider and ginger ale is delicious and rich, yet still refreshing. And it's easily adapted. Leave it as is for kids, but add vodka or rum for an adult version.
Also, consider continuing the pie theme by baking up some pumpkin gingerbread cookies (think crust) for dunking in glasses of the punch.
Pumpkin Pie Punch
1 can (398 ml/14 oz) pumpkin purée
250 ml (1 cup) packed dark brown sugar
5 ml (1 tsp) cinnamon
5 ml (1 tsp) ground ginger
1 ml (1/4 tsp) nutmeg
1 ml (1/4 tsp) ground cloves
2 l (8 cups) apple cider
2 l (8 cups) ginger ale, cold
In a medium bowl, whisk together pumpkin, brown sugar, cinnamon, ginger, nutmeg and cloves. Add apple cider and whisk until smooth and the sugar is dissolved. Chill.
In a large punch bowl, gently stir together cider-pumpkin mixture and ginger ale. Serve with ice.
Makes 6 l (about 24 cups).
-- The Associated Press