I know what you’re thinking. ANOTHER Pina Colada variation? But I just can’t help myself! I love tropical cocktails and especially ones that are rich, sweet, and contain coconut cream. Maybe I should just turn this into a Pina Colada Blog. I wanted to do something fun and seasonal, and theres only one thing I love more than Pina Coladas in the summer, and that’s Pumpkin Spice everything in the fall. Plus the weather has been on the hotter side here in NYC still so I wanted to get one more frozen cocktail in before my blender retires for the winter.
Haters gonna hate I guess but stop! There is no possible way you don’t like pumpkin pie. Call me a “basic B” or what have you, I simply do not care. I proudly indulge in lattes, yogurt, almond milk, fro-yo, beer, fudge, oreos, m&ms and anything else you can think of that comes in PS flavor. It is a glorious 2 months a year I get to enjoy all of these delicious things and I take full advantage of it!
This cocktail is super easy to make, right down to the pumpkin puree. The flavor combination of coconut and pumpkin was so good, I may try to bake a pumpkin coconut cheesecake or cream pie. To make the puree simply combine equal parts (I did 11 oz. each because the size of the coconut milk I purchased) unsweetened coconut milk and libby’s pumpkin pie mix in a saucepan over low heat. This will be on the thicker side, so add a half a cup of water and a half a cup of sugar to sweeten a little. When this is well combined add in 1 3/4 teaspoon of pumpkin pie spice (blend of powdered cinnamon, nutmeg, ginger, cumin, cloves, and allspice). Stir until incorporated. Allow to cool, bottle, and keep refrigerated.
Pumpkin Spice Pina Colada
1 1/2 oz. Spiced Rum
1 oz. Pineapple Juice
1/2 oz. Orange Juice
1 1/2 oz. Pumpkin Coconut Puree
Combine all ingredients in a blender pitcher, add ice, and blend on smoothie setting. Pour into serving vessel and garnish with coconut and some freshly grated nutmeg on top.