Inspired by this recipe, I have been infusing pumpkin in vodka for about a week. I thought about using it as-is, but I’ve been on a big limoncello kick lately so I wondered if I could make a pumpkin-y beverage for fall. Indeed, you can! If you remember my previous post on limoncello, I made a creamy version which was delicious (it’s mostly gone now). This pumpkincello is pretty incredible too: I toasted the spices and added them to the creamy simple syrup, but you can also put them in with the pumpkin to infuse if you want your spice flavor to be much stronger. As an added bonus, roast your pumpkin seeds with maple sugar and salt for a tasty snack.
Update: A very good question was raised that I neglected to mention: refrigeration! Definitely store the finished product in the fridge. I let mine steep outside of the fridge and it came out fine, but if you are worried about it you can definitely store it in the fridge for every step. I feel like it will keep longer if you do it this way. I’m starting on another batch and planning to store it in the fridge as it steeps just to be extra cautious!
1 pie pumpkin
1 liter vodka (depending on the size of your container and your pumpkin, you may have some left over)
12 allspice berries
1 green cardamom pod
1 cinnamon stick
grating of fresh nutmeg
2 c whole milk or soymilk (can replace with water for non-creamy drinks)
1 c sugar
-Cut up the pumpkin. Remove the seeds (I rinse them and toast them, but you do what you want). Reserve the flesh and strings.
-Put the flesh and strings into a non-reactive container, and pour vodka over them to cover.
-Let sit for at least a week (the longer it sits, the stronger it gets).
-After your vodka is infused, pour it through a strainer to remove the pumpkin. You can strain it again through cheesecloth if tiny pumpkin bits in your drinks bother you.
-Toast the spices in a cast iron skillet until fragrant, and put in a saucepan.
-Add the sugar and milk and heat over medium-low to medium (stir occasionally) until the sugar is completely dissolved. Let cool to room temperature.
-Strain the spices from the milk, then add to the vodka. Pour into pint jars for holiday gifts or be selfish like me and hoard it all in a larger bottle in your fridge!
This recipe is on Punk Domestics!