In a large pitcher, pour in the 750 ml of crisp white wine followed by 1 cup of Fireball Cinnamon Whisky and ½ cup of unsweetened pumpkin purée. Stir thoroughly until well combined.

Add 2 cups of fresh apple cider, stirring to meld the flavors. Toss in the sliced apples and orange, alongside 2 cinnamon sticks. Sprinkle in 1 teaspoon of ground nutmeg and ½ teaspoon of ground cinnamon.

If you prefer a sweeter sangria, drizzle in 1 tablespoon of maple syrup, stirring gently until fully dissolved.

Cover the pitcher and place it in the refrigerator for at least 2 to 4 hours, ideally overnight.

Fill glasses with the sangria, ensuring each serving has fruit slices, and garnish with a cinnamon stick.

For a smoky flavor, you can briefly light the cinnamon stick before serving as a garnish.