Very Healthy and Fresh Pumpkin Juice Recipe

Published on September 7th 2021 by Rachael Ottier Hart.
Last updated on March 4th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Healthy and Fresh Pumpkin Juice in a glass with fresh pumpkin sliced on the side

Most people associate Pumpkin dishes or drinks with the Autumn/Fall Season. At this time of year, the weather gets colder, and we can see the trees turn from green to oranges, amber, and browns. This, for many people, is the season for all things Pumpkin Spice. This blend of spices was initially used to flavor Pumpkin Pies, an American staple around Thanksgiving. However, we hope to give you a chilled or warm beverage that’s everything we love about pumpkin and pumpkin spice with this recipe. Would you like a break from the sugary, caffeinated latte? Well, try our recipe for a very healthy and Fresh Pumpkin Juice.

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Time & Serves

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Serves
4

Ingredients

  • 1 cup Water

  • 1 cup Apple Juice or °F

  • 1 cup Peach Nectar

  • 1 cup Pumpkin Puree - Fresh

  • 2 tablespoons Brown Sugar

  • 1-2 Cinnamon Sticks - whole

  • 2 Cloves - whole

  • 3 Allspice Berries - whole

  • 1 thumb Ginger - thinly sliced

  • 1/8 teaspoon Nutmeg ground

  • Whipped Cream Topping - Optional

Pumpkin Puree
  • 1/2 Lb Pumpkin or Butternut Squash

Instructions

Pumpkin Puree - Roasted

Preheat the oven on 400 °F and place a rack on the middle shelf

Remove the seeds from the pumpkin and place it skin-side down onto a baking tray or dish.

Bake the pumpkin for 15-20 minutes or until it is fork-tender, then remove from the oven,

Scoop out the roasted pumpkin and set it aside to cool and add to the drink later

Pumpkin Drink

Using a 3-quart saucepan, bring the water, cinnamon sticks, cloves, allspice berries, ginger, and nutmeg to a boil for 10-15 minutes.

Remove from the heat, cover, and allow to steep until cool.

Once the spice water mixture is cool, strain the spices and add them to a blender with the apple juice, peach nectar, pumpkin purée, and sugar, then mix to liquefy.

Taste for sweetness and add more water if you prefer a thinner consistency.

Serve chilled with ice or warm with a little dollop of whipped cream on top, and enjoy.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
pumpkin spice juice, vegan fall recipes, fall, pumpkin

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart