I love brunch any time of year, but fall is always one of my favorites. The warm flavors of pumpkin, caramel, cinnamon, and other fall spices that make their appearance are just the best! Don’t let your drinks miss out on the fun, because my pumpkin pie mimosa is the perfect pairing!
Take your brunch mimosa and give it an autumnal spin with this pumpkin pie mimosa variation. I’m swapping out the orange juice in a classic mimosa for a homemade pumpkin spice syrup.
Of course, you can use pre-made pumpkin spice syrups as well, but I prefer to make my own so I can control the sweetness and seasoning levels better. To make your own homemade syrup, see the full recipe over in my Pumpkin Spice Old Fashioned recipe!
Thankfully, it’s easy to make a batch of pumpkin spice simple syrup, and it keeps in the fridge for up to a month! Make it ahead of time and then it’s only a couple minutes to whip up your mimosas for an easy brunch!
These mimosas are perfect for Halloween, Thanksgiving, or any fall get together. Plus, they’re naturally gluten free and vegetarian, so you can please a variety of dietary needs!
Ingredients List
2 ounces pumpkin spice syrup (homemade or store bought)
6-8 ounces brut champagne, chilled (depending on size of glass)
Optional Rim
2 tsp granulated sugar
½ tsp pumpkin pie spice (or cinnamon)
Ingredient Tips and Notes
Champagne is the classic choice for a mimosa, but you can also substitute prosecco, sparkling wine, or sparkling apple juice for a mocktail option
Garnish options include whipped cream or a cinnamon stick (after all, pumpkin pie and whipped cream are a classic combination!)
Step By Step Preparation
(Optional) To rim the glass, combine the sugar and pumpkin pie spice on a plate or in a small bowl. Dip the rim of your champagne flute in a small amount of water, then press it into the sugar mixture
To your champagne flute, add 2 ounces pumpkin spice syrup (make sure it is fully cooled if you are using homemade)
Add chilled champagne to fill the glass (the exact amount needed depends on the size of your glasses), then stir gently to mix
Serve with whipped cream topper if desired, and enjoy!
Can I Make a Non Alcoholic Version of the Pumpkin Pie Mimosa?
Absolutely! To make a non alcoholic mocktail version of the pumpkin pie mimosa, simply omit the champagne. Replace it with ginger ale, sparkling cider, or even plain soda water.
You’ll still enjoy the delightful pumpkin pie flavor without the alcohol.
What’s a Good Substitute for Pumpkin Puree in the Pumpkin Spice Syrup Recipe?
If you don’t have pumpkin puree on hand, you can substitute it with butternut squash puree or sweet potato puree.
These alternatives provide a similar creamy texture and sweet, earthy flavor that compliments the spices in the drink.
Can I Adjust the Sweetness Level to Suit My Preferences?
Certainly! You have the flexibility to control the sweetness of your pumpkin pie mimosa. Add more or less pumpkin spice simple syrup to adjust the sweetness levels. You can even add some maple syrup for additional sweetness if desired.
Taste testing as you go along is the key to achieving the perfect balance.
Are There Any Garnish Ideas for My Pumpkin Pie Mimosa?
You can get creative with garnishes for your pumpkin pie mimosa. Some popular options include a cinnamon stick, a dollop of whipped cream, or a sprinkle of ground cinnamon.
These garnishes not only add visual appeal but also enhance the cocktail’s flavor and aroma.
Can I Prepare Pumpkin Pie Spice Mix at Home?
Absolutely! Making your own pumpkin pie spice mix is simple. Combine ground cinnamon, nutmeg, cloves, ginger, and allspice in equal parts.
This homemade spice mix adds a warm, cozy flavor to your pumpkin spice simple syrup and consequently, your pumpkin pie mimosa.
What Variations Can I Explore with the Pumpkin Pie Mimosa Recipe?
There are several exciting variations to try. For a creamier twist, consider adding a splash of heavy cream. To make it extra festive, rim your glass with crushed graham crackers or a cinnamon sugar mixture.
You can also experiment with different spirits like spiced rum for a unique flavor profile.
Recipe Pro Tips
Pour the champagne slowly or you’ll end up with an eruption! I normally fill the glass about ¾ full to leave room for whipped cream at the top
For a weaker drink, add more simple syrup or dilute with some apple cider or pumpkin juice. For a stronger drink, add more champagne, or even a bit of whipped cream vodka!
Glassware. Traditionally, mimosas are served in champagne flutes or stemless flutes
Storage Tips
For best results, serve pumpkin pie mimosas fresh. However, you may store extras in the refrigerator for up to 24 hours
The pumpkin spice simple syrup may be stored on its own for up to a month in the refrigerator. Just combine with the champagne when ready to serve!
This pumpkin pie mimosa recipe is the perfect fall cocktail! With just 2 ingredients, it’s amazingly simple to throw together. If you make your own homemade syrup (which I highly recommend), that only needs 5 ingredients, so it’s still incredibly easy!
With flavors of pumpkin and pie spices, this mimosa is perfect for fall brunches, Halloween, and even Thanksgiving! It’s sure to be a crowd pleaser for adults, and you can swap in sparkling apple juice for a mocktail for the kids.
It’s naturally gluten free and vegetarian, meaning that this drink works with a variety of dietary needs. In fact, it’s one less thing to worry about when planning the perfect brunch spread. Pair with some other pumpkin, caramel, or apple goodies for a lovely autumnal feast!
Easy Pumpkin Pie Mimosa
This easy pumpkin pie mimosa requires just 2 ingredients if you make your own syrup ahead of time, or use store bought. Top with whipped cream to make it even more like dessert instead of a brunch cocktail!
2Ouncespumpkin spice syrup(homemade or store bought)
6-8Ouncesbrut champagne, chilled(depending on size of glass)
Whipped cream for topping(optional)
For the Optional Rim
2Tspgranulated sugar
½Tsppumpkin pie spice(or cinnamon)
Instructions
(Optional) To rim the glass, combine the sugar and pumpkin pie spice on a plate or in a small bowl. Dip the rim of your champagne flute in a small amount of water, then press it into the sugar mixture
2 Tsp granulated sugar, ½ Tsp pumpkin pie spice
To your champagne flute, add 2 ounces pumpkin spice syrup (make sure it is fully cooled if you are using homemade)
2 Ounces pumpkin spice syrup
Add chilled champagne to fill the glass (the exact amount needed depends on the size of your glasses), then stir gently to mix
6-8 Ounces brut champagne, chilled
Serve with whipped cream topper if desired, and enjoy!
Whipped cream for topping
Notes
To make your own homemade syrup, see the full recipe over in my Pumpkin Spice Old Fashioned recipe (linked above). A batch is plenty for multiple drinks, and keeps for up to a month, so I love using it in different cocktails!
Champagne is the classic choice for a mimosa, but you can also substitute prosecco, sparkling wine, or sparkling apple juice for a mocktail option
Pour the champagne slowly or you’ll end up with an eruption! I normally fill the glass about ¾ full to leave room for whipped cream at the top
For a weaker drink, add more simple syrup or dilute with some apple cider or pumpkin juice. For a stronger drink, add more champagne, or even a bit of whipped cream vodka!
For best results, serve pumpkin pie mimosas fresh. However, you may store extras in the refrigerator for up to 24 hours
The pumpkin spice simple syrup may be stored on its own for up to a month in the refrigerator. Just combine with the champagne when ready to serve!
Exact nutritional values will vary based on brand of ingredients, any toppings or garnishes added, and quantity consumed, so please consider this a guideline only
I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
