Pumpkin-flavored drinks are not a fad or trend that will end anytime soon. Each autumn, people crave pumpkin spice lattes (or PSLs), but you can also satiate that desire by making pumpkin spice liqueur at home. This simple recipe is ready to drink the same day and has all the delicious flavors needed to mix up tasty pumpkin cocktails.
Click Play to Learn How to Make Delicious Homemade Pumpkin Liqueur
Pumpkin liqueurs are a popular addition to autumn drinks. Also called pumpkin pie liqueur, some versions focus on the spices and skip the pumpkin entirely, while others are creamy. Beyond the fact that you don’t always know what’s in them, pumpkin liqueurs can be elusive. It’s a very seasonal flavor that only a few liquor brands produce, and they’re not always available at liquor stores. Quite often, it’s easier to make it yourself, which lets you control all of the ingredients and create your ideal pumpkin liqueur.
This pumpkin spice liqueur recipe replicates the taste of a real pumpkin pie. It’s made with either canned or homemade pumpkin purée and signature cold-weather spices like cinnamon, cloves, allspice, and ginger. You’ll start by making a rich pumpkin spice syrup with white and dark brown sugars. After letting it infuse with the spices for a couple of hours, strain off the pumpkin and spices, then blend the syrup with rum. It works out well with light rum, and an aged rum adds a deeper background flavor.
Enjoy your homemade pumpkin liqueur on the rocks or in any drink that calls for pumpkin liqueur. The recipe yields about one liter and keeps well for a month or two, so it’s sure to take care of all your fall drink cravings. It’s also easy to scale it up or down to fit your needs, and the homemade liqueur makes a great gift when divided into pint bottles or jars.
“This liqueur hits all the right seasonal notes. I used an aged rum to play up the spice and vanilla notes. Try sipping it on the rocks as a delicious after-dinner drink or use it to make a whiskey or rum old-fashioned.” —Laurel Randolph
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2 cups water
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1 cup white granulated sugar
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1 cup dark brown sugar, packed
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1 cup pumpkin purée
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4 (3-inch) cinnamon sticks
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4 whole cloves
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4 whole allspice berries, optional
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2 (1-inch) pieces fresh ginger, sliced, optional
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2 cups light or aged rum
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1 teaspoon pure vanilla extract
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Gather the ingredients.
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In a medium saucepan over medium-high heat, make the syrup by bringing the water to a slow boil. Add the granulated sugar and brown sugar and stir until completely dissolved.
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Reduce the heat to a simmer and stir in the pumpkin purée. Add the cinnamon and cloves along with the allspice and ginger (if using). Simmer for 5 minutes, then remove from the heat, cover, and let steep and cool for 2 to 3 hours.
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Strain the pumpkin and spices from the syrup using a fine-mesh strainer lined with a layer of cheesecloth. It’s thick and will take several minutes to drain; help it along by occasionally scraping the strainer with a spoon. You should have almost 2 1/2 cups of pumpkin spice syrup.
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Add the rum and vanilla extract and stir to thoroughly blend them with the syrup.
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Funnel the pumpkin spice liqueur into clean bottles or jars with tight seals.
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How to Use
This pumpkin spice liqueur recipe is designed to be versatile. It is delicious on its own when served over ice and makes an excellent sipper for dessert after an autumn meal. You can also use it to spike coffee or hot apple cider or even drizzle the liqueur over ice cream. Pumpkin liqueur mixes very well with rum, whiskey, and vodka, so you can use it to make some fantastic pumpkin-flavored cocktails.
Recipe Variations
- Vodka makes a nice pumpkin liqueur base; use it as a substitute for the rum if you prefer.
- Instead of vanilla extract, add half of a vanilla bean to the syrup infusion. Slit the bean in half lengthwise to maximize the flavor.
- If you want a creamy pumpkin liqueur, experiment with a small portion of the original recipe to discover how much milk or cream to add (non-dairy milk works too). For instance, measure out a cup of pumpkin liqueur, add about 1/8 cup of the cream ingredient, stir it very well, and taste, then add more cream if desired. Use the same ratio to transform the entire batch into a pumpkin cream liqueur.
How to Store
Rum is the only preservative in this pumpkin spice liqueur, so it’s best to store it in the fridge. Keep the bottles or jars tightly sealed, and the pumpkin liqueur will last about two months.
How Strong Is Homemade Pumpkin Spice Liqueur?
The strength of the rum that you use will determine the alcohol content of your homemade pumpkin spice liqueur. When made with the average 80-proof rum and blended with syrup in the recipe’s proportions, the liqueur will weigh in around 18 percent alcohol by volume (ABV, 36 proof). That’s comparable to commercially produced pumpkin liqueurs.
| Nutrition Facts (per serving) | |
|---|---|
| 108 | Calories |
| 0g | Fat |
| 18g | Carbs |
| 0g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 22 | |
| Amount per serving | |
| Calories | 108 |
| % Daily Value* | |
| 0g | 0% |
| Saturated Fat 0g | 0% |
| 0mg | 0% |
| 4mg | 0% |
| 18g | 7% |
| Dietary Fiber 0g | 2% |
| Total Sugars 18g | |
| 0g | |
| Vitamin C 0mg | 2% |
| Calcium 13mg | 1% |
| Iron 0mg | 1% |
| Potassium 36mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)