In a large pot, blend together 4 cups of apple cider, 1 cup of pumpkin puree, and 1 cup of apricot nectar. Add in 1/2 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1 teaspoon of ground ginger, and 1/4 teaspoon of ground allspice. Stir well until the mixture is smooth and all ingredients are fully incorporated.

Place the pot over medium heat and gently warm the mixture. Keep stirring occasionally until it begins to bubble, about 5–7 minutes.

Once it reaches a boil, reduce heat to low and let the pumpkin juice simmer for 10 to 15 minutes, stirring occasionally.

After simmering, remove from heat and stir in 2 teaspoons of pure vanilla extract.

Allow the pumpkin juice to cool to room temperature before refrigerating until chilled, or serve warm right away.