Pumpkin Pie Preggatini

Pumpkin Pie Preggatini

I’m finally letting the pumpkin out of the patch! I kept it quiet for 25 weeks but it’s time to share our good news. I’m having a cupcake of my own due in early February.

baby pumpkin4

I wasn’t keeping it a secret for so long for any special reason. I really wanted to make a cute baby gender reveal cake to post but with moving, living in temporary housing and not having a fridge I just didn’t find the time. Our fridge is finally coming on Wednesday so I hope to make it in the next weekend or two.

Bump Collage2

Until then I’ll let you guess if it’s a boy or a girl! My friend Sophia sent me a book called Preggatinis and I immediately made both of the autumn¬†mocktails. I definitely miss real coffee more than alcohol but these are sure fun to make. I made my own pumpkin pie coffee syrup to impart spiciness to the cocktail. I don’t have any martini glasses. I had to quadruple the recipe to fill up the mason jar glasses.

I have a fun orange Halloween mocktail coming up later this week.

Pumpkin Pie Preggatini


Pumpkin Pie Preggatini

Yield: 1 mocktail

Pumpkin Pie Preggatini


2 graham crackers

1 ounce pumpkin pie coffee syrup (or cordial)

2 ounces milk

1 1/2 ounces sweetened condensed milk

1 tbs canned pumpkin

whipped cream for topping


  1. Crumble the graham crackers into small crumbs. Roll the edge of your cocktail glass in some corn syrup or extra coffee syrup and then into the graham crumbs.
  2. In a cocktail shaker combine the coffee syrup, milk, condensed milk and pumpkin. Shake vigorously and then pour into the prepared glass.
  3. Top with some whipped cream and extra graham cracker crumbs.


The coffee syrup is very sweet. You may want to add less.


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