Van Ryn’s Brandy and NOMU have joined forces to create a range of winter warming hot chocolate-based cocktails, and we love this recipe for Van Ryn’s Pumpkin Pie! The recipe was developed by cocktail specialist Owen O’Reilly, so give this a try on your winter menu.

Van Ryn’s Pumpkin Pie


Pumpkin Puree:

  • 1 butternut
  • 4 tbsp NOMU Cook’s Collection Holiday Baking Spice
  • 300ml water
  • 200g sugar


  • 50ml Van Ryn’s 10 Year Old Vintage Brandy per serving
  • 35ml pumpkin purée, per serving
  • 2 tsp NOMU Skinny Hot Chocolate per serving per serving
  • Boiling water, to top up

To Serve:

  • 250ml whipping cream, whipped
  • 1 pump NOMU Vanilla Paste
  • Pumpkin purée, to taste


Pumpkin Puree:

  • Preheat oven to 200°. Cut pumpkin into 4, remove seeds, and place onto a baking tray. Sprinkle with 2 tbsp NOMU Cook’s Collection Holiday Baking Spice, and bake for an hour, or until the pumpkin is soft to the touch. Set aside – once cool, remove the pumpkin skin.
  • While cooling, add the water, sugar and remaining 2 tbsp NOMU Cook’s Collection Holiday Baking Spice to a small pot, and bring to a rolling boil. Simmer while stirring occasionally for 10 minutes.
  • Add baked pumpkin pieces to a blender or food processor with the spiced syrup. Blend until smooth and then pour through a fine strainer. Add a little water if the purée is too thick. Use immediately or store in the fridge for up to 3 days.


  • Pour the Van Ryn’s 10 Year Old Vintage Brandy and pumpkin purée into your choice of mug or glass. Add NOMU Skinny Hot Chocolate and stir into a paste.
  • Add boiling water, leaving room for cream, and stir briskly.

To serve:

  • Whip the cream to soft peaks and stir through the NOMU Vanilla Paste. Gently spoon the cream into the glasses, and drizzle with the remaining pumpkin purée.

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