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!
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!!)
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.
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 cream liqueur tips and faqs
Because this liqueur contains dairy, you will need to refrigerate it.
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.
Yes, use about 2 teaspoons, or to taste.
No, you can use light or golden rum, spiced rum, whiskey, or vodka, to name a few others.
Yes, you’d have a perfect pumpkin spice creamer. Note that it won’t keep as long without the alcohol.
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.)
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!)
more fall inspired libations
- Hot Buttered Apple Cider
- Slow Cooker Mulled Wine
- How to make Smoking Cocktails with Dry Ice (or not!)
- What to Drink Now: Fall Cocktails
- Pomegranate Mulled Cider ~ and giving up alcohol
Homemade Pumpkin Liqueur
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
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!
I think a couple of weeks for sure.
Can this recipe be doubled?
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.
Great idea!
Can I use capt morgan?
Yes, for sure.
What are your thoughts on using Malibu Rum?
Thank you Sue!
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!
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!
omg I need to come to your house for breakfast :))
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
I don’t see why not!
This would be a wonderful Thanksgiving cocktail and could be better than the traditional Tom and Jerry at Christmas too. Great idea!
What a delicious and creative recipe Sue! I have many places to pin it!
you, my dear, are a friggin’ genius! I love this!
Can you find the canned pumpkin in the UK these days? I know for a while it was almost impossible…