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Pumpkin Spice Fireball Sangria
Ben Carraoli

Pumpkin Spice Fireball Sangria Recipe

Sangria is already a festive and flavorful drink, but this Pumpkin Spice Fireball Sangria takes it to the next level. With warm autumn spices, sweet fruit, and a fiery cinnamon kick, it’s the perfect party drink for fall gatherings. This version uses real pumpkin puree and maple syrup, making it both seasonal and delicious. The Fireball whisky adds warmth, while the wine and fruit balance everything perfectly.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Dinner
Calories: 250
Ingredients Method

Ingredients
  

  • 1 750 ml bottle dry red wine – Use Merlot or Cabernet Sauvignon for a rich but not too sweet base.
  • 1 cup Fireball Cinnamon Whisky – Brings warmth and a cinnamon kick.
  • 1 cup pumpkin puree not pumpkin pie filling – Adds creamy texture and authentic pumpkin flavor.
  • 1/2 cup maple syrup – Natural sweetener; adjust to taste for sweetness balance.
  • 1/4 cup orange liqueur Cointreau or Grand Marnier – Adds citrus brightness to cut through the richness.
  • 1/4 cup brandy – Gives depth and boosts the overall flavor profile.
  • 2 oranges sliced – Fresh citrus flavor and beautiful visual appeal.
  • 2 apples cored and chopped – Add crispness and soak up flavor.
  • 2 pears cored and chopped – Soft fruit that blends nicely with spiced wine.
  • 4 cinnamon sticks – Infuses warm spice notes.
  • 2 star anise – Adds a light licorice-like aroma and flavor.
  • 1 teaspoon pumpkin pie spice – Enhances the autumn flavors.
  • 1 liter ginger ale or club soda optional – For a fizzy, refreshing finish.
  • Ice – Keeps the sangria chilled when serving.
  • Optional garnish: cinnamon sticks orange slices, star anise – For festive presentation.

Method
 

  1. Start by making the flavor base. In a large bowl, whisk pumpkin puree, maple syrup, and pumpkin pie spice until smooth. This mixture is the foundation of the drink, so make sure it has no lumps. Slowly whisk in the Fireball whisky. It blends heat with sweetness and helps create a smoother infusion. Stir in the orange liqueur and brandy for extra richness and citrusy brightness.
  2. Now, it’s time to combine the flavors. Pour a full bottle of dry red wine into a large pitcher or punch bowl. Add the pumpkin spice mixture you just prepared and stir gently until the wine and pumpkin blend evenly. This step ensures your sangria has a balanced flavor throughout.
  3. Next, stir in sliced oranges, chopped apples, and chopped pears. These fruits soak up the alcohol and release natural sweetness into the mix. Drop in cinnamon sticks and star anise to deepen the aroma and add warmth. Let everything mingle together for the best result.
  4. Cover the pitcher or punch bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is best. Chilling allows the spices to infuse and the fruit to absorb the wine, creating a smoother, richer sangria. The wait is worth it for the perfect fall drink.
  5. When ready to serve, stir the sangria and taste. Adjust sweetness by adding more maple syrup if needed. For fizz, top with ginger ale or club soda just before pouring. Serve over ice in glasses, making sure to include some fruit pieces. Garnish with a cinnamon stick, orange slice, or star anise for a festive finish.