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Homemade Pumpkin Spice Liqueur

Ingredients (8)

  • 2 cups water
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 (15-ounce) can pumpkin purée (not pie filling)
  • 6 (3-inch) cinnamon sticks
  • 6 whole cloves
  • 2 vanilla beans, split lengthwise
  • 2 cups aged rum, such as Appleton or Flor de Caña
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Nutritional Information
  • Calories359
  • Fat0.19g
  • Saturated fat0.09g
  • Trans fat0.0g
  • Carbs58.07g
  • Fiber2.62g
  • Sugar53.59g
  • Protein0.7g
  • Cholesterol0g
  • Sodium14.16mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Homemade Pumpkin Spice Liqueur

A lot of autumn pumpkin drinks out there are made with fake pumpkin flavoring, but this easy homemade liqueur uses the real thing. Make a pumpkin-spiced syrup by steeping canned pumpkin with sugar, spices, and water, then strain it and add some aged rum. Give it a few days for all of the flavors to come together, and you’ll have a bottle of pumpkin nip to add to coffee or whipped cream for topping a ginger cake, or to give away as a Christmas gift. Check out all the best of pumpkins on Chowhound for more great ideas.

Tips for Christmas

Instructions

  1. 1Place the water and sugars in a medium saucepan, whisk to combine, and bring to a boil over medium-high heat. Add the pumpkin, cinnamon sticks, cloves, and vanilla beans, whisk to combine, and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 minutes. Meanwhile, line a medium fine-mesh strainer with a 13-by-15-inch piece of ultrafine cheesecloth and place it over a large heatproof bowl.
  2. 2Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. (You should have about 2 cups of infused syrup.)
  3. 3Add the rum and stir to combine. Transfer to a 1-quart container and set aside to cool to room temperature, about 1 hour.
  4. 4Seal the container tightly and store it in a cool, dark place for at least 2 days and up to 3 months before serving.
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