# Maple Pumpkin Red Sangria

Red wine, pumpkin puree, maple syrup, apple cider and brandy over orange, apple and cinnamon. A thick, cozy sangria for Thanksgiving week.

 

 

 ![Maple Pumpkin Red Sangria](https://irenpins.com/wp-content/uploads/2026/11/ire-235-maple-pumpkin-red-sangria-5e123805.webp)  

 [Print](#wpzoom-recipe-card-maple-pumpkin-red-sangria) 

  

 

 

 

## Maple Pumpkin Red Sangria

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: DrinksDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Chilling time

3

hours 

Red wine, pumpkin puree, maple syrup, apple cider and brandy over orange, apple and cinnamon. A thick, cozy sangria for Thanksgiving week.

### Ingredients

- 1 bottle (750 ml) red wine
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 cup apple cider
- 1/4 cup brandy
- 1 orange, sliced
- 2 cinnamon sticks
- 1 apple, diced
- 1/4 cup fresh cranberries, optional, for garnish
- 3 cups ice, for the glasses
- 6 orange half wheels, for garnish
- 6 cinnamon sticks, for garnish

### Directions

- Pour about a cup of the red wine into a bowl and whisk in the pumpkin puree until it is smooth. Serve it with a [stainless soup ladle](/go/amazon/?p=B0G1MBS3MX).
- Pour that mixture back into a large pitcher.
- Add the rest of the red wine, the maple syrup, the apple cider and the brandy.
- Stir until the mixture is evenly mixed and no pumpkin clumps remain.
- Add the orange slices, the diced apple and the cinnamon sticks.
- Cover and chill in the fridge for at least 2 to 4 hours, until the fruit is soft and the drink is cold.
- Give it a final stir before serving, since the puree settles.
- Pour over ice, with some fruit in each glass.
- Garnish with fresh cranberries if you like, plus an orange half wheel.
- Finish with a cinnamon stick and serve.

 

### Notes

 

For a version without alcohol, use pomegranate juice or dark grape juice in place of the wine and extra cider for the brandy. The sangria keeps covered in the fridge for about 3 days; whisk before each pour. Use plain pumpkin puree, not pie filling, which is already sweetened and spiced. Leave out the cranberries if you want a smoother glass.

 

  

## A thick, cozy pitcher

 

Whisking the pumpkin puree into just a cup of wine first is the trick. It breaks up the lumps before the rest goes in. Maple syrup and cider sweeten the red, and brandy adds depth.

 

Orange slices and cinnamon sticks keep it from feeling heavy.

 

## Swaps

 

Honey can replace the maple. Apple brandy works for the brandy. Plain red blend or Merlot both suit.

 

Pie filling is the wrong swap. It is sweetened and spiced, and it ruins the balance.

 

## Serving

 

Whisk before each pour, because the puree settles as it sits. Serve with sharp cheese, roast turkey or pumpkin bread.

 

Covered in the fridge, it keeps well, though the cranberries soften.

 

## Keep it smooth

 

A cold pumpkin mixture thickens, so mix it at room temperature when you can. If you find the pitcher too thick, thin it with a splash more cider. Whisk with a fork or a small whisk, and pour through a strainer if you want a smoother glass. Garnish with an orange slice and a cinnamon stick.