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Pumpkin Ponche de Creme

Course Drink
Cuisine Caribbean
Author Felix (Simply Trini Cooking)


  • 1 lb yellow pumpkin
  • 2 tins condensed milk
  • 1 carton evaporated milk 250ml
  • 1 ½ cups puncheon rum
  • 3 tbsp. Angostura aromatic bitters
  • 2 tablespoon mixed or vanilla essence
  • 2 teaspoon grated nutmeg


  • Wash, peel and boil pumpkin and puree.
  • Add bitters, essence, nutmeg, evaporated milk and condensed milk. Add rum and stir well.
  • Pour in sterilized bottles and refrigerate. Serve chilled.