Vegan Halloween Recipe: Harry Potter’s Pumpkin Juice

It’s time to break out my Halloween e-cookbook, The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes, and make some Harry Potter’s Pumpkin Juice to get in the spirit.

It has 25 original recipes and all but 4 of them have never been seen before! One of them is my favorite autumn drink – Harry Potter’s Pumpkin Juice. Scroll to the bottom of this post to get the recipe.

I had a blast setting up the props and taking the photos. It was almost as fun as eating…I mean making all the recipes. The photo above is a super easy Ghoulishly Green Potato Soup.

The Ghoulish Gourmet Kindle ebook can be read on your computer, iPad or phone. It costs $3.99 or you can read it for free if you have Kindle Unlimited.

More Halloween Treats

• Swamp Monster Slow Cooker Jackfruit Gumbo
• Harry Potter’s Mini Vegan Treacle Tarts
• Vegan Halloween Dessert: Gruesome Forbidden Rice Mousse
• The Best Vegan Halloween Sweet Recipe Roundup
• Halloween Round Up with Savory and Sweet!

What’s your favorite vegan Halloween treat? Let me know in the comments!

Continue to Content

Homemade Pumpkin Juice

Yield: 3 cups

Prep Time: 4 hours

Cook Time: 30 minutes

Total Time: 4 hours 30 minutes

Your kids will be so excited when they taste this Harry Potter's Pumpkin Juice recipe. It has no added sugar & is perfect for a healthy Halloween!

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Ingredients

• 10 dried apricots
• 1 1/2 cups water
• 2 cups apple juice
• 1 cinnamon stick
• 7 allspice berries
• 2 - 2 inch pieces of thinly sliced ginger
• 1/2 vanilla bean, split (or 1/2 teaspoon vanilla extract)
• 1/2 cup pumpkin puree
• 1/8 teaspoon ground nutmeg

Instructions

1. Soak the apricots in the water for at least 4 hours or overnight in the fridge.
2. Add the apple juice, cinnamon stick, allspice, ginger and vanilla bean to a saucepan. Bring almost to boil, then turn heat to low and simmer for 10 minutes. Take off heat and let it cool a bit.
3. Add the apricots and the soaking water to a blender and blend until smooth.
4. Add the pumpkin puree and nutmeg and blend again.
5. Strain the apple juice mixture into the blender to make sure only the liquid comes through. Blend until smooth.
6. Put a fine mesh strainer over a pitcher and strain the pulp so that only the thick juice is in the pitcher.

Notes

Save the pulp and make pumpkin juice slow cooker oats the next day!

Nutrition Information

Yield 3 Serving Size 1
Amount Per Serving Calories 156Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 19mgCarbohydrates 39gFiber 6gSugar 26gProtein 2g

Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.

Did you make this recipe?

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