This pumpkin pie lemonade recipe is a sweet and sour treat for the fall season! This recipe is super easy to make, and takes less than ten minutes!
Check out my other pumpkin recipes here.
Lemons
I got a great deal on organic lemons, and squeezed the juice out of them myself. Fresh-squeezed lemon juice are always preferable to store-bought pre-made lemon juice. This wisdom applies to practically any recipe – ingredients taste better fresh. Otherwise companies wouldn’t go out of their way to to try to convince you how ‘fresh’ their food is.
Pumpkin Pie Filling
For this recipe, I used canned pumpkin pie filling to mix in with the lemonade. If you only have canned pumpkin, you can still make this recipe work! Add 1/2 tsp of cinnamon and a 1/2 tsp of nutmeg to the pumpkin prior to mixing with the other ingredients.
This mixture will often settle on the bottom, so give it a good shake or stir before consuming.
Pumpkin Pie Lemonade
Equipment
- Pitcher
- Large spoon
Ingredients
- 5 cups water
- 1 cup lemon juice
- 1/3 cup pumpkin pie filling
- 4 tbsp cane sugar
Instructions
- Add all ingredients together in a pitcher.
- Stir thoroughly.
- Before serving, stir to avoid settling on the bottom.