Homemade Pumpkin Spice Liqueur. New Music From Jen Awad.

If you are one of the many pumpkin spice fanatics out there, then you are going to love this Pumpkin Spice Liqueur. It takes less than an hour to make and a few days set aside to blend the flavors.

The Pumpkin Spice Liqueur adds delicious flavor to whipped cream or is lovely sipped all by itself in cinnamon-sugar rimmed glasses.

Homemade Pumpkin Spice Liqueur


2 cups water
1 cup granulated sugar
1 cup packed light brown sugar
1 (15-ounce) can pumpkin purée (not pie filling)
6 (3-inch) cinnamon sticks
6 whole cloves
2 vanilla beans, split lengthwise
2 cups aged rum, such as Appleton


1. Place the water and sugars in a medium saucepan and stir to combine. Bring to a boil over medium-high heat then add the pumpkin, cinnamon sticks, cloves, and vanilla beans. Stir and return to a simmer. Reduce heat to low and simmer, stirring occasionally, about 30 minutes.

2. Meanwhile, line a fine-mesh strainer with a 13-by-15-inch piece of cheesecloth and place over a large heatproof bowl.

3. Pour the pumpkin mixture through the cheesecloth and let it drain until most of the liquid has passed through and a thick paste remains. Release any remaining liquid by pressing on the paste with a rubber spatula. Discard any paste remaining in the strainer. There should be about 2 cups of infused syrup.

4. Add the rum to the infused syrup and stir to combine.

5. Transfer mixture to a sterilized 1-quart mason jar. Store in a cool place for at least 2 days and up to 3 months before serving.

Makes about a quart

Recipe from Chowhound

The liqueur also makes a great gift.

Pair your PSL with some “Basic Bitch” and I guarantee your day will get better. It’s new from LA-based singer Jen Awad. I love how its promo notes that the song is based on a true story.

Check out Jen Awad on Facebook and her Website where you can buy the music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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