Homemade Pumpkin Cream Liqueur

This seasonal Homemade Pumpkin Cream Liqueur is easy to make; it’s rich, thick, smooth, and delicious. That’s a perfect dessert drink for the holiday season.

Holiday Season

Hello everyone – how are you? Did you celebrate Halloween well? And by this I totally mean if you had enough chocolates? I took a few weeks off from blogging, but I am now back ready to share this tasty liquor.

Also I am so ready for the holiday season. Who can relate? Usually, I open Christmas season a week or two before American Thanksgiving. But I am starting it next week. Sorry not too sorry. This bizarre year requires some early celebration. While this Pumpkin Liquor does not scream “Holidays” itself, it’s quite a holiday recipe to me.

Actually, that was Davorka and her recipe for Pumpkin Cream Liqueur that inspired me. I made a classic Irish cream liquor before, but I really never thought of infusing. Indeed, I made another variation on the same day. Dear Katherine, you can start jumping because that was… dulce de leche liquor! Genius, right? However, you all need to wait until January as I will be focusing on holiday recipes vibes for the time being. Or you can make it right away as recipes for homemade liquor are so easy.

Spoiler alert: stay tuned and you will see some Christmas flavour additions!

Homemade Pumpkin Cream Liqueur

This Homemade Pumpkin Liquor was luscious! There’s few things I want to mention:

– It’s thick. It’s significantly thicker than store-bought liquor. But that’s because I used quite a lot of pumpkin pure. While most recipes for homemade cream liquor require heavy cream, I used a part of light cream. Still, it was pretty thick and rich. I think if desired, you can use only lighter cream (I would say 18%).

– It’s quite sweet. But again it can be adjusted to your liking by adding less of sweetened condensed milk.

– I used Irish whiskey for this recipe, so technically it’s also homemade Pumpkin Irish Cream. However, other strong alcohol like rum or vodka will perfectly work. And you don’t need to use super expensive alcohol, either. Any good quality spirit will do. You can play with the amount of alcohol too by making it more or less strong.

– Be generous with spices because pumpkin pure can be very bland. You don’t need to use specifically pumpkin spice mix – you can limit this to your favourite spices. personally I think that cinnamon, nutmeg, ginger, and cardamom are the best choices for this recipe. And try adding at least 2 different spices (Better more), for the added depth of flavour.

Easily Customized, too!

And you know what’s the best part of this recipe? You can easily adjust it to your liking. We are talking about few extra spoons, not cups – just to make it clear. There’s no raw ingredients like eggs, so sample, sample, and sample. Well, there’s a risk that you will end up drunk while testing and adjusting, but who judges, right?

I hope you like this Homemade Pumpkin Cream Liqueur, and you will give it a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

See you soon with holiday recipes!

Homemade Pumpkin Cream Liqueur

Recipe by Ben | HavocinthekitchenCourse: Drinks

Servings

8

servings

Prep time

5

minutes

Cooking time

5

minutes

This seasonal Homemade Pumpkin Cream Liqueur is easy to make; it’s rich, thick, smooth, and delicious. Perfect drink for the holiday season!

Ingredients

• 2/3 to 1 cup pure pumpkin pure

• 1 cup of sweetened condensed milk

• 1 cup whiskey (Other strong spirits such as rum, bourbon or vodka will work)

• 1/2 cup heavy (35%) cream

• 1/2 cup 10% cream

• 1 tbsp. instant coffee granules / powder – or more, to taste

• 1 tbsp. (or more to taste) of pumpkin pie spice or the combination of spice of your choice (Such as cinnamon, nutmeg, cardamom, ginger, allspice)

• a tiny pinch of salt

Directions

• Combine all ingredients in a blender until smooth. Try and adjust the taste if necessary by adding more alcohol, condensed milk, or spices. Mix again. Chill for 30 minutes, although you can serve it right away.
• Store refrigerated for up to a week. Enjoy!

Notes

• You can easily adjust this recipe to your preference by 1) using less or more of sweetened condensed milk 2) using more or less of alcohol, 3) using more or less of spices. Also, normally cream liquor require using heavy (35%) cream. But thanks to pumpkin pure, this is already very creamy and rich. I partially used light cream (11 %), and I believe you can easily substitute both breams for 1 cup of 18% cream. I have not tested this with only 10% cream, but I think this will work!

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.