Homemade Pumpkin Spice Liqueur

pumpkin spice liqueur in cocktail glasses

Homemade Pumpkin Spice Liqueur is creamy, lightly spiced and so easy to make at home. The result is fresher and more delicious than anything you can buy!

homemade pumpkin liqueur in a cocktail glass

this pumpkin spice liqueur recipe is inspired by my homemade Irish Cream

I’ve been itching to try my hand at other homemade liqueurs and this pumpkin liqueur tuned out equally fantastic. The lightly spiced, creamy pumpkin is slightly sweet, but because I chose dark rum for the base, it has a good strong kick to it as well. Sip it alone, use it for mixed cocktails, or in an after dinner coffee.

A bottle of homemade pumpkin cream liqueur is the ideal way to thank whomever is hosting you this Thanksgiving, (even if it’s yourself!!)

pouring homemade pumpkin spice liqueur over ice

homemade liqueurs are fun to make!

Do it once and you’ll be hooked. You’re basically infusing flavor into hard alcohol, and as you can imagine, the combinations are limitless. Some liqueurs need to be steeped for a period of time, then strained and bottled. Others, like this creamy pumpkin liqueur, don’t need aging, you can drink them immediately. How cool is that?

what you’ll need

  • a clean bottle or bottles
  • a mesh strainer
  • and ideally a funnel for easy filling

You can usually find funnels right in your grocery store, where they keep the kitchen tools and supplies. You can find all sorts of glass bottles online or in home goods stores.

pouring homemade pumpkin spice liqueur into a mason jar

ingredients for pumpkin liqueur

  • pumpkin puree ~ look for pure canned pumpkin, not pumpkin pie filling. Any brand will be fine.
  • half and half
  • sugar
  • ginger
  • cinnamon
  • nutmeg ~ whole nutmegs can be found right in the spice section of your supermarket. The flavor of fresh grated nutmeg is incredible and worth the effort to buy the whole spice.
  • clove
  • allspice
  • vanilla
  • rum ~ use what you like to drink. I used dark rum for a strong flavor.
pumpkin liqueur over ice

pumpkin cream liqueur tips and faqs

Do I need to refrigerate this pumpkin liqueur?

Because this liqueur contains dairy, you will need to refrigerate it.

How long does homemade cream liqueur last?

Properly stored in the refrigerator it will last at least a month, probably longer. If it smells off, is curdled, or has a spoiled flavor or appearance, discard it.

Can I just use pumpkin spice?

Yes, use about 2 teaspoons, or to taste.

Do I have to use dark rum?

No, you can use light or golden rum, spiced rum, whiskey, or vodka, to name a few others.

Can I made this without the alcohol?

Yes, you’d have a perfect pumpkin spice creamer. Note that it won’t keep as long without the alcohol.

Do I need to strain this?

To strain or not to strain is your call. I actually like the thick quality when it’s left un-strained…it’s like a decadent adult milkshake! (In fact, consider blending it up with some ice cream for the ultimate fall treat.)

How should I serve pumpkin liqueur?

Serve it straight up, or over ice, it’s your call. You can use it in mixed cocktails, or in coffee (it’s pretty much the ultimate coffee creamer!)

a glass of homemade pumpkin spice cream liqueur with cinnamon stick

more fall inspired libations

pumpkin spice liqueur in a lowball glass
pumpkin spice liqueur in cocktail glasses
Print
3.58 from 28 votes

Homemade Pumpkin Liqueur

Homemade Pumpkin Spice Liqueur is creamy, lightly spiced and so easy to make at home. The result is fresher and more delicious than anything you can buy!
Course liqueur
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Yield 3 cups
Calories 91kcal
Author Sue Moran

Ingredients

  • 1 cup half and half or heavy cream
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/3 cup confectioner’s sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/2 tsp vanilla extract
  • 8 ounces dark rum

Instructions

  • Put the half and half, pumpkin, sugar, and spices in a saucepan, stirring to combine everything. Heat gently for a few minutes, but do not bring to a simmer.
  • Let cool slightly and then add the vanilla and the rum.
  • Strain the mixture through a mesh strainer, stirring to encourage the liquid to flow through. Some of the puree will go through, but most will be left in the strainer. Discard the remaining solids.
  • Pour the liqueur into a clean bottle or bottles.
  • Keeps for a month in the refrigerator.

Nutrition

Serving: 2ounces | Calories: 91kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 10mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3249IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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32 Comments

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    Please rate this recipe!




  • Reply
    Laurie
    November 17, 2021 at 8:11 pm

    Hi Sue – How long do you think this would keep in the fridge? I would think a couple weeks at least but may be way off. I’m just trying to get some Thanksgiving things done in advance. Thanks!

    • Reply
      Sue Moran
      November 17, 2021 at 8:24 pm

      I think a couple of weeks for sure.

  • Reply
    CHRISTINE ROPPEL
    October 18, 2021 at 2:54 pm

    Can this recipe be doubled?

  • Reply
    lowandslow
    October 15, 2021 at 9:34 am

    5 stars
    This would have been a nice addition to the pumpkin ice cream we recently made which would have have helped soften it up. Guess we`ll just have make it again and try it with this.Thanks.

  • Reply
    Rachel B
    December 1, 2020 at 4:26 am

    Can I use capt morgan?

    • Reply
      Sue
      December 1, 2020 at 5:14 am

      Yes, for sure.

    • Reply
      France
      October 15, 2021 at 1:40 pm

      What are your thoughts on using Malibu Rum?
      Thank you Sue!

      • Reply
        Sue Moran
        October 15, 2021 at 5:21 pm

        Well, I can’t quite imagine the flavor of pumpkin and coconut together, but you could definitely try it. Maybe with coconut milk instead of half and half!

  • Reply
    Darlene
    October 9, 2019 at 8:36 am

    5 stars
    This is a great recipe. Not overly sweet like the one sold at a Trader Joe’s. I had some left over and used it to make French toast! Absolutely delicious!

    • Reply
      Sue
      October 9, 2019 at 8:45 am

      omg I need to come to your house for breakfast :))

  • Reply
    Susan Thompson
    November 21, 2018 at 3:46 pm

    Hi Sue, Happy Thanksgiving!

    Do you think you could substitute rye or bourbon for the dark rum? I have a lot of rye/bourbon already….thank you Kentucky!

    Thank you and best wishes,
    Susan

    • Reply
      Sue
      November 21, 2018 at 4:57 pm

      I don’t see why not!

  • Reply
    Susan
    October 21, 2015 at 2:57 pm

    5 stars
    This would be a wonderful Thanksgiving cocktail and could be better than the traditional Tom and Jerry at Christmas too. Great idea!

  • Reply
    Toni | BoulderLocavore
    October 18, 2015 at 7:11 pm

    What a delicious and creative recipe Sue! I have many places to pin it!

  • Reply
    Dom
    October 18, 2015 at 4:31 am

    5 stars
    you, my dear, are a friggin’ genius! I love this!

    • Reply
      Sue
      October 18, 2015 at 10:49 am

      Can you find the canned pumpkin in the UK these days? I know for a while it was almost impossible…

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