Pumpkin Moonshine


CWA Financial Advisor, Jennifer DeNapoli’s husband, Bret, makes a pumpkin pie moonshine that is dangerously delicious. She recalls one gathering for her brother’s 50th birthday where she brought along three mason jars of the ‘shine for the occasion. Before she and the rest of the 30 and 40 something’s even got a taste, the 70 something’s in attendance had two jars gone. Good thing there was plenty of food to soak up all that alcohol! It is so smooth and full of all the fall flavors we love. Just make sure you give it time to mellow.

Besides the yummy flavor, we love that this recipe only takes about twenty minutes to make, has simple ingredients and can be adapted to your tastes.

From: Jennifer DeNapoli

Prep Time: 20 Minutes

Fermentation Time: 1 Month



One gallon apple cider (can substitute apple juice but cider tastes best)

One 29 oz can pumpkin puree (not the pie filling)

2 ½ cups dark brown sugar (light brown sugar will work, but the dark tastes better)

6 tsp pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

2 cups Everclear grain alcohol (other 190 proof grain alcohol works too, but Everclear is far superior taste-wise)

2 cups whipped cream vodka

Equipment Needed:

A Stock Pot (or any large pot)

Mason Jars with Lids


Cheese Cloth



In a large pot, stir together apple cider, pumpkin puree, dark brown sugar and spices.

Simmer on low and stir constantly until all ingredients combine.

Remove from heat and let cool.

Add grain alcohol and vodka to the cooled mixture and stir gently.

Line your funnel with several layers of cheesecloth and sit it over a jar.

Ladle the moonshine through the funnel into clean mason jars, leaving a ½ inch head. The idea here is to strain out any sediment. You may have to change the cheesecloth after a jar or two.

Place the lids tightly on the jars and allow them to sit in the refrigerator for one month before enjoying.

You may be able to sneak a taste after two or three weeks but it won’t be as mellow. It’s worth the wait!



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