This liqueur is reminiscent of everything you love about Fall flavors and it's all in a small glass.
Homemade Pumpkin Liqueur
Makes: Approximately 1 Quart
- 1 quart whole milk
- 1/2 cup raw sugar
- 1 vanilla bean, split lengthwise and scraped
- 1 whole cinnamon stick
- 2 slices fresh ginger (about the size of a quarter and 3/16” thick)
- 1/8 teaspoon grated nutmeg (fresh is best)
- ¼ cup pumpkin puree (NOT pumpkin pie filling)
- 2 whole allspice berries, crushed
- pinch of kosher salt
- 1 cup dark rum (like Sailor Jerry’s)
- 1 tablespoon Cointreau
- Pour the milk, sugar, and vanilla bean into a large, heavy saucepan. The wider the pan, the faster the milk will reduce and the heavier the pot, the less likely the milk is to scorch and burn. Bring the milk to a simmer over medium (or medium low) heat, stirring frequently. The stirring helps to keep the milk from boiling over. Scrape the bottom and sides of the pot to prevent the milk from burning. When the milk has reached a simmer, reduce the heat to low and continue to cook, stirring frequently, until the mixture has reduced to about 2 cups. This will take about 40-60 minutes depending on your cooktop.
- Once the milk has reduced, stir in the cream, cinnamon, ginger, nutmeg, pumpkin, allspice and salt. Continue to heat the mixture until it comes to a frothy bubble, while still stirring, then remove from the heat, cover, and let rest for 10 minutes.
- Strain the milk mixture through a fine mesh strainer (use cheesecloth to strain the mixture if you only have a colander to strain through) and let the mixture cool until it’s almost room temperature. Give the mixture a good stir. Once it’s cooled, stir in the rum and Cointreau.
- This creamy pumpkin liqueur is not shelf-stable, so store it in the refrigerator. It should keep for at least a month.
- While the liquid is straining, you may need to scrape the sides to help the liquid flow through the strainer. Don't push on the solids, just scrape them from side to side. Pushing on them will push the solids through and your liquid will be thicker than it should be.
- This recipe has been ridiculously adapted from a post done by The Bojon Gourmet.