Spicy pumpkin liqueur with rum, cinnamon and vanilla

Spicy pumpkin liqueur with rum

Portions: 8 persons | Preparation time: 30315 minutes

The homemade pumpkin liqueur with cinnamon and vanilla is spicy and warms you up from the inside. It is a great addition to any dessert or coffee.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Spicy pumpkin liqueur with rum
Spicy pumpkin liqueur with rum

Portions: 8 persons | Preparation: 30315 minutes

The homemade pumpkin liqueur with cinnamon and vanilla is spicy and warms you up from the inside. It is a great addition to any dessert or coffee.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Cook | Menu: Alcoholic drinks | Cuisine: German recipes

Ingredients

  • 500 g pumpkin
  • 2 cups sugar
  • 500 ml water
  • 1 vanilla bean
  • 3 cinnamon sticks
  • 500 ml rum

Instructions

For the pumpkin puree

  1. Peel the pumpkin and cut into large pieces.
  2. Bake the pumpkin in the oven for about 20 minutes at 180 degrees.
  3. Pure the pumpkin with a hand blender.
  4. Bring the sugar and water to a boil in a saucepan.
  5. Scrape out the pulp from a vanilla bean.
  6. Add the pumpkin puree, cinnamon sticks, vanilla pulp and vanilla bean.
  7. Cook over low heat for 30 minutes, stirring constantly.
  8. Pour the pulp through a sieve, add the rum, stir well and leave to cool.
  9. Pour the liqueur into clean bottles and seal them.
  10. Leave the pumpkin liqueur to steep in a cool, dark place for at least three weeks.

Utensils

  • knife
  • blender
  • pot
  • mixing spoon
  • sieve
  • canning bottles