Pumpkin spice coquito

Pumpkin Spice Coquito, aka liquid pumpkin pie. Who knew pumpkin could taste this good? This coquito de calabaza will have your guests asking for the recipe 😉

Pumpkin Spice Coquito is a match made in heaven: creamy coconut and flavorful pumpkin, spiced to mark the start of fall. In this coquito de calabaza recipe, we will learn how to take ordinary ingredients and elevate them into an experience I can only describe as liquid pumpkin pie.

Coquito is the drink of the Christmas season in Puerto Rico, but we have come a long way from single-flavor concoctions. I have a variety of flavored coquito recipes to choose from: Traditional Coquito (the standard and most popular), Pistachio Coquito (the crowd favorite), and the whimsical Oreo Coquito.

Why you'll love this recipe

• Real Pie Flavor: We cook the pumpkin down with spices before it meets the coconut, so every sip tastes like real pumpkin pie. 
• Balanced, Not Buried: Coconut and pumpkin can easily fight for attention. This recipe is built so both come through. 
• Coquito at Its Core: Strip away the pumpkin, and you're left with a proper, traditional coquito.
• Made for Sharing: Bottle it up for the holidays. It's the kind of drink people start asking you to bring back every year.
• A Reason to Slow Down: Chilled, thick, and sippable. This coquito turns a fall evening into an occasion.

Ingredient Notes

• Canned Pumpkin: Using canned pumpkin makes this recipe that much easier. Use a pumpkin puree with no added sugars or spices. This lets you control the spices and the sweetness.
• Spiced Rum: We chose dark, spiced rum to carry the pumpkin spice flavor further, instead of white rum, which would fade into the background.
• Pumpkin Spice: In my traditional coquito recipe, I used a spice tea. I decided to use a pumpkin spice blend instead to show you how to incorporate it and get as much flavor as possible.
• Condensed Coconut Milk: Because this cocktail's flavor profile mimics pumpkin pie, I opted for condensed coconut milk instead of coconut cream. If you can't find condensed coconut milk, it's ok to use regular condensed milk. Condensed milk bridges coquito and pumpkin pie.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions

• Pumpkin Pie Mix: This product already contains spices and sweeteners that will throw off this recipe. If you have that, it will work. Just skip the sugar and spices in the recipe, and taste as you go to see if you need to add more cinnamon or nutmeg. However, I suggest not adding anything, so you have a base to build on next time. Take notes, and let me know how it went!
• Rum: Rum has been a debate in the coquito community. Some swear it is made with only white rum. If that is what you have, use it. There is plenty of "spice" in this recipe. 
• Spice Tea: In my coquito recipe, I share a spice tea I make, and I absolutely love. It works great because you get all the spice flavor without the grainy residue.
• Ginger:  I love ginger in my pumpkin pie, and when used in this recipe. It adds a layer of flavor. Ginger warms anything you add it to.
• Brown the butter: Browning the butter adds a bit of nutty flavor.
• Cream of Coconut (Coco Lopez): Cream of coconut makes a coquito shine and is a great substitute if you don't have either type of condensed milk. So we are clear; here is a quick rundown on coconut milk products:
  • Coconut milk: Pure white, liquid like milk. Some varieties list the fat content on the can, but in Puerto Rico, it's full fat.
  • Cream of Coconut: A syrup-like product. It's very sweet, somewhat translucent, and has a strong coconut flavor; it's the main ingredient in Piña Coladas.
  • Coconut Condensed Milk: Like regular condensed milk, it is milk that has been reduced and sweetened to the point that it is almost like caramel, and it can be used as a caramel precursor.
  • Coconut Cream: Some are labeled for whipping, and you'll need to chill the can before using. Again, this is great for whipping and not for making coquito. If this is what you have, use it as a variation on coconut milk. This cream has no added sugar.

Not all variations or substitutions have been tested. If you try any of them, please let me know in the comments.

How to make Pumpkin coquito

Creating the pumpkin base

In a small pot, combine butter, pumpkin, almond extract (optional; you may double up on vanilla if you don't want to use almond extract), vanilla extract, and brown sugar.

Blooming the spices

Once the sugar has incorporated, add the pumpkin spice. Cook until the mixture starts to bubble and the bubbles get large.

Cooling down

Add 1 can of condensed coconut milk. Let cool completely, then pour into a large container.

Blending bases

Add coconut milk & blend with an immersion blender.

Spike it!

Add rum & incorporate. Portion into bottles & chill.

Serving Suggestion

Make this drink more memorable by elevating the presentation.

1. Drizzle dulce de leche into glasses and lightly wet the rims with the caramel.
2. Crumble a couple of Biscoff cookies and cover the rim of the glass.
3. Place a few ice cubes into the glasses.
4. Pour pumpkin spice coquito into glasses.
5. Top with whipped cream and dust with more Biscoff crumbles and pumpkin spice.

Expert Tips

• Watch the Bubbles, Not the Clock: Sugar can go from perfectly caramelized to burnt in seconds. Keep the heat moderate and pull the pot off the heat the moment the bubbles get large; don't walk away.
• Cool It Completely Before Blending: Blending hot liquid can be dangerous, since heat causes the liquid to expand and can make it erupt from the blender. Let the mixture cool completely, and add the rum only once it's cool; this also keeps the alcohol from cooking off.
• Taste Before You Bottle: Pumpkin spice blends vary in strength by brand. Taste the mixture before adding the rum, and adjust if it needs more spice.
• Shake Before Every Pour: Like traditional coquito, this will settle in the fridge. A good shake brings it back to that thick, creamy texture.

Recipe FAQs

More Fall Favorite Recipes