Pumpkin Pie Liqueur
Make your own Pumpkin Pie Liqueur and you can make Fall Cocktails all season long! You can also add it to your coffee or sip it on its own by the fire for a winter warmer.
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Ingredients Needed to Make Pumpkin Spice Liqueur
- brown sugar
- pumpkin puree
- cinnamon sticks
- ground cloves
- whole vanilla bean
How to Make Homemade Pumpkin Pie Liqueur
- Place the water, sugar, and brown sugar in a saucepan over med-high heat and bring to a boil while whisking.
- Add the remaining ingredients, except the rum, and turn down the heat. Simmer, whisking occasionally, for 30 minutes.
- Remove the mixture from the heat, stir in the rum, and allow the mixture to cool for about an hour.
- Pour the liqueur into a sealable bottle or jar. Store the Pumpkin Pie liqueur in a cool location for 2-3 days to allow the flavors to all blend.
To Strain or Not To Strain?
I decided not to strain my liqueur because there were beautiful and delicious vanilla beans and residual pieces from the ingredients. I wanted those in my liqueur and in my drinks so I did not strain it. If you want a clearer liquid or fewer floaties, strain through a fine-mesh strainer and/or a cheesecloth before bottling.
What to use this Syrup for
- Fall Cocktails, of course! Like a Pumpkin Spice Martini
- Add it to your coffee for a creamy, dreamy caffeine hit
- Pour it over ice cream or a fall fruit crumble
- Make a boozy pumpkin pie milkshake
- Sip it over ice by the fire on those cold winter nights
You Can Make a Non-Alcoholic Version too!
Sometimes you want the Pumpkin Pie Flavor without the alcohol. You can make this liqueur as a syrup without the booze and enjoy the same fall flavor without the spirits. Do everything the same except use 2 cups of water at the beginning of the recipe.
TIP: I reused my vanilla bean and cinnamon sticks and made a second batch of pumpkin pie syrup (without the alcohol). In doing this, I had the non-alcoholic syrup for the morning and the liqueur for the evening. AND, I had less waste and used up that delicious vanilla bean (which wasn’t cheap).
Pumpkin Pie Liqueur
- medium saucepan
- medium mixing bowl
- fine mesh strainer (optional)
- sealable glass bottle or jar
- 1 cups water
- ½ cup sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 3 cinnamon sticks
- ½ tbsp ground cloves
- 1 vanilla bean, cut lengthwise (or 1 tsp vanilla extract)
- 1½ cups rum
- Whisk together the water, sugar, and brown sugar in a saucepan over med-high heat and bring to a boil. Add the remaining ingredients, except for the rum, and turn down the heat. Simmer, whisking occasionally, for 30 minutes.
- Remove the pan from the heat, add the rum, stir and allow the mixture to cool for about an hour.
- Pour the liqueur into a sealable bottle or jar. Store the liqueur in a cool location for 2-3 days to allow all of the flavors to blend with the alcohol. Enjoy this liqueur in your favorite cocktail or with your favorite Fall dessert!
- Some people decide to strain the liqueur before placing it in the bottle. I decided not to do this because there were beautiful and delicious vanilla beans and residual pieces from the ingredients. I wanted those in my liqueur and in my drinks so I did not strain. If you want a clearer liquid, strain through a fine-mesh strainer and/or a cheesecloth before bottling.
- You can substitute 1 tsp vanilla bean paste for the vanilla bean
- recipe inspired by Chowhound
More Cocktail Recipes to Try!
- Gingerbread Martini
- Lemon Curd Cocktail Recipe
- Gin Elderflower Cocktail Recipe
- The Modern Negroni Cocktail Recipe
- Grapefruit Tequila Cocktail
Show Me Your Pumpkin Pie Liqueur!
If you get a chance to make some Pumpkin Pie Liqueur, I’d love to see and hear about it! Tag me on Instagram or Facebook and show me your stuff and tell me what you did with it. If you love fun, delicious, and easy recipes, sign up for my mailing list and follow me on Pinterest so you never miss a new recipe.