Raise a glass to the cooler months with this deliciously spiced pumpkin gin liqueur. It’s super easy to make and just perfect for Thanksgiving and Halloween, cheers!
It’s pumpkin season so what better way to celebrate the season than by turning it into a drink. This pumpkin gin liqueur is super tasty with the warmth of spices and sweetness of pumpkin.
Perfect for celebrating Thanksgiving and Halloween. This pumpkin gin also makes a terrific foodie gift to give to the host/hostess of an event or as a Christmas prezzie for friends too.
Liqueur or Infusion?
The difference between a liqueur and an infusion (flavoured vodka or gin etc) is one word – sugar. Liqueurs have added sugar to make them sweet. Flavoured booze just has the ingredients to add flavour but no sweetness.
As with all my homemade liqueurs there are just a few ingredients in my spiced pumpkin gin liqueur.
You’ll need pumpkin of course. I simply chopped up some fresh pumpkin and steamed it then whizzed it in my food processor to get my pumpkin puree. If you can buy canned pumpkin puree use that instead if you like.
Sugar – I’ve used brown sugar in this pumpkin liqueur as I feel the almost caramel-like flavour of the sugar goes perfectly with the warming spices and the earthiness of pumpkin.
Gin – forget your fancy Bombay Sapphire and high-quality gins. Just go with a basic supermarket-style gin here. After all, you are adding lots of flavour here with the pumpkin and spices so you don’t want a highly flavoured gin to start with.
Spices – I’ve opted for cinnamon, ginger and vanilla. These spices add both heat and warmth to you pumpkin gin liqueur.
If you are not a fan of gin you can make this spiced pumpkin liqueur using vodka instead.
Use white sugar if you don’t have brown sugar.
Try a different mix of spices if you don’t like cinnamon. Chilli works well for a real hot kick!
Making spiced pumpkin gin liqueur couldn’t be easier.
Once you have your pumpkin puree (either by steaming and blitzing in food processor as I have here, or from a can) simply pour it into a large Kilner type jar and add all the other ingredients.
Give it a jolly good shake and set aside in a cupboard for a week for the flavours to blend.
Now you have to sieve out all the solids. Have patience here. Like a sieve with either two layers of muslin/cheesecloth or two layers of kitchen paper and let the liqueur drip slowly through.
If it is still cloudy then do the same thing again till you get a crystal clear golden pumpkin gin liqueur.
Want to make this a flavoured gin?
If you don’t want this to be a liqueur then simply leave out the sugar from this liqueur recipe and you will have just spiced pumpkin gin.
How much does this make
I got about 500ml of pumpkin gin liqueur from this simple recipe. Want more? Then just double up the recipe and you’ll have plenty of liqueur for gifting.
How long does this liqueur keep?
Your spiced pumpkin gin liqueur will keep for up to a year. Mine is always guzzled long before that!
A pumpkin martini!
Serve this pumpkin liqueur with ice in a small shot glass.
Add ginger ale for a long drink.
Looking for more super easy pumpkin recipes? Then check these out before you go;
How to make perfectly pickled pumpkin
Spicy pumpkin cake with popcorn topping
Pumpkin pesto and pasta bake recipe
Looking for more super easy homemade liqueurs to try? Then check out my Homemade Liqueurs & Infusions section for more boozy inspiration.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Spiced Pumpkin Gin Liqueur
- 500 g pumpkin puree
- 500 ml gin
- 1 small cinnamon stick
- 2 tsp ginger fresh ginger grated
- 1 vanilla pod
- 200 g brown sugar
- Either use canned pumpkin puree or make your own by steaming chopped pumpkin and blitzing it in food processor
- Put all ingredients in large Kilner type jar with a lid and shake well then set aside for a week in a cupboard
- Strain through 2 layers of muslin/cheesecloth or 2 layers of paper towel, do this again if not completely clear
- decant into sterilised bottle
Leave a Reply