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This easy to make and authentic Jamaican Pumpkin punch is incredibly filling, and tastes amazing! It’s made with seasonal produce, affordable, and will make you feel so cozy on the inside.
What is pumpkin punch?
Jamaican pumpkin punch has a thick, smoothie like conssitency, and as the title says, and is a pumpkin centered drink making it the perfect seasonal drink!
So give the iced pumpkin spice lattes a break and try this delicious and filling Caribbean drink.
This pumpkin punch recipe is perfect for a post workout as it replenishes electrolytes with the coconut milk and satsifies hunger very easily! It’s made with warming spices such as nutmeg and cinnamon and honestly tastes so delicious warm or cold.
What you’ll need
- Fresh Pumpkin– Yes, fresh is always better, especially in this recipe! I used calabaza pumpkin as this is what’s common in thre Caribbean but feel free to use any pumpkin you can get your hands on. These can typically be found at your local Asian farmer’s markets.
- Vegan Condensed Milk– This stuff is gold and what gives it that unique flavor! It can also be replaced with medjool dates if you want this refined sugar free. If you can’t find any vegan condensed milk in the store, check out my easy and fool proof homemade recipe!
- Vanilla
- Coconut Milk
- Fresh Ginger
- Nutmeg
- Coconut Milk
- Water
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How to make Jamaican Pumpkin Punch
Step One:
Carefully chop your pumpkin into small cubes so it can cook faster. I personally used calabaza pumpkin as that is the variety that’s commonly found in the Caribbean but you can use whatever pumpkin is available to you. Boil your chopped pumpkin pieces for about 10-15 minutes or until fork tender.
Step Two:
Once the pumpkin is fuly cooked, add it to the blender with the rest of the ingredients. Blend until smooth and creamy, adjust coconut milk atio for desired thickness and vegan condensed milk amount for desired sweetness level.
It’s possible to drink while warm but it is commonly cooled and served over ice. Either way you decide to have it, enjoy!
How to store Jamaican Pumpkin Punch
Jamaican pumpkin punch can store in the fridge for up to 4 days but no more due to the coconut milk.
If you want it to last longer, try freezing in ice cubes and re-blending with a bit more coconut milk and dairy free condensed milk and enjoy!
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later.
Check out these other Jamaican Drinks you’ll also love
Jamaican Pumpkin Punch
Ingredients
- 3 Cups Fresh Pumpkin chopped, I used Calabaza
- 2 Teaspoon Vanilla
- 1/2 Teaspoon Cinnamon
- 1/8 Teaspoon Nutmeg
- 1/2 Cup Vegan Condensed Milk to taste, see article for recipe
- 2 Cups Coconut Milk
- 1 Cup Water
Instructions
- Carefully chop your pumpkin itno small cubes so it can cook faster. I personally used calabaza pumpkin as that is the variety that's commonly found in the Caribbean but you can use whatever pumpkin is available to you. Boil your chopped pumpkin pieces for about 10-15 minutes or until fork tender.
- Once the pumpkin is fuly cooked, add it to the blender with the rest of the ingredients. Blend until smooth and creamy, adjust coconut milk atio for desired thickness and vegan condensed milk amount for desired sweetness level. It's possible to drink while warm but it is commonly cooled and served over ice. Either way you decide to have it, enjoy!
