Pumpkin Pie Liqueur

Emily | emilyfabulous.com
by Emily | emilyfabulous.com
2 cups
50 min

Make your own Pumpkin Pie Liqueur and you can make Fall Cocktails all season long! You can also add it to your coffee or sip it on its own by the fire for a winter warmer. This homemade liqueur tastes like pumpkin spice and will make any cocktail amazing. Make a pumpkin spice martini, pumpkin pie cocktail, or add it to ice cream or a latte. You can use this homemade liqueur for fall cocktails, add it to your coffee, pour it over ice cream or a fall fruit crumble, or make a boozy pumpkin pie milkshake just to name a few. You can also make a non-alcoholic version for the kids or for a pumpkin spice hit without the extra buzz.

Pumpkin Pie Liqueur

Pumpkin puree in a jar

Pumpkin Pie Liqueur syrup cooking in a pan

Pumpkin Pie Liqueur
Recipe details
  • 2  cups
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 1 cups water
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 3 cinnamon sticks
  • 1 tbsp ground cloves
  • 1 vanilla bean, cut lengthwise
  • 1 cups rum
Instructions
Whisk together the water, sugar, and brown sugar in a saucepan over med-high heat and bring to a boil. Add the remaining ingredients, except for the rum, and turn down the heat. Simmer, whisking occasionally, for 30 minutes.
Remove the pan from the heat, add the rum, stir and allow the mixture to cool for about an hour.
Pour the liqueur into a sealable bottle or jar. Store the liqueur in a cool location for 2-3 days to allow all of the flavors to blend with the alcohol. Enjoy this liqueur in your favorite cocktail or with your favorite Fall dessert!
Tips
  • Some people decide to strain the liqueur before placing it in the bottle. I decided not to do this because there were beautiful and delicious vanilla beans and residual pieces from the ingredients. I wanted those in my liqueur and in my drinks so I did not strain. If you want a clearer liquid, strain through a fine-mesh strainer and/or a cheesecloth before bottling.
  • You can substitute 1 tsp vanilla bean paste for the vanilla bean
Emily | emilyfabulous.com
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Apple Fritter Bread
Becky at The Bake Dept Becky at The Bake Dept
Pumpkin Spice Martini
Emily | emilyfabulous.com Emily | emilyfabulous.com
Homemade Pumpkin Pie Recipe
Rebecca D. Dillon Rebecca D. Dillon
Graham Cracker Crust Pumpkin Pie
Whisking Wolf Whisking Wolf
Pumpkin Hand Pies
Michele Brosius Michele Brosius
"Real Pumpkin" Pumpkin Pie
Thistlewood Thistlewood
Homemade Tuna Noodle Casserole
Rhonda | Fun Country Life Rhonda | Fun Country Life
Pretzel Ring With Cream Cheese Mustard Dip
Emily | emilyfabulous.com Emily | emilyfabulous.com
Brie Grilled Cheese
The Darling Apron The Darling Apron
How to Make Box Brownies Better
Katelyn | Sugary Logic Katelyn | Sugary Logic
Cheese Dip
Vicky Vicky
Peanut Butter Energy Balls
Michele Brosius Michele Brosius
The Softest Chocolate Chip Cookie Recipe
Jessica Perkins Jessica Perkins
Boxed Cake Mix Cookie Crinkles Recipe
Laura Kelly Designs Laura Kelly Designs
Spaghetti Alla Nerano
Legally Healthy Blonde Legally Healthy Blonde
5-minute Fudge Brownies
Vicky Vicky
Queso Chicken
Barbara Curry Barbara Curry
Detox Cabbage and Carrot Salad With Ginger Miso Dressing – Vegan
Eating Works @eatingworks Eating Works @eatingworks
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.