Nothing represents the start of fall like sight of a bright orange pumpkin! Celebrate the changing season and practice your Halloween mixology with this Pumpkin Pie Cocktail. This cocktail is full of rich, real pumpkin taste, complementary spices and finished with fine bubbles to enhance all the flavors. Plus as a bonus, we'll show you how to make a matching pie with just a few extra minutes of prep.
First we need some Pumpkin Pie Syrup. To begin, get a half cup of pumpkin purée for that real pumpkin taste. To make pumpkin purée, halve a small baking pumpkin, scoop out the goop & seeds, place on a baking pan. Bake for one hour at 325F. Scoop the soft cooked pumpkin flesh into the blender. Blend until smooth. [Alternatively scoop a half cup of pumpkin purée from a can] Now to make the syrup, put 1/2 cup pumpkin purée, 1+1/2 cups water, 3/4 cup brown sugar, 3/4 cups white sugar, and a 1/2 teaspoon of each of cinnamon, cloves, nutmeg, ginger and cardamom in a small saucepan. Stir at low-medium heat until dissolved and mixed completely and then allow to simmer on low for 15 minutes. When complete, let it cool down and pour into a mason jar. This Pumpkin Pie Syrup will keep for 3 weeks in the refrigerator. It's also great on ice cream, oatmeal and try a shot of it in your coffee on a cool fall morning.
Now for the Pumpkin Pie Cocktail. Fill the flavor chamber with the Pumpkin Pie Syrup and place a carbonator in the flavor chamber. This cocktail is great virgin or with rum. For a Virgin Pumpkin Pie Cocktail with a fun kick, put a small handful of whole all-spice and a cinnamon stick in the bottle and top up to the rim with cold water. For a Rum Pumpkin Pie Cocktail, we'll get the kick from 3/4 of a cup of rum in the bottle and top up to the rim with a couple ice cubes and cold water.
Close up the system and press the button. Watch as the syrup enters the bottle from the bottom. See a short video of the start of the sparkle cycle here. When you release the bottle from the system it is sealed so either open and enjoy or prepare before the party and refrigerate 100% sparkled and sealed until party time! See a video of the end of sparkle cycle and pour here. The bubbles created with this beverage are fine like a sparkling wine - they work with the pumpkin and spice particles to create a smooth, flavorful fall cocktail. Enjoy!
BONUS! With another few minutes of prep you can create a matching pie. Woo hoo! The Pumpkin Pie Syrup had all the ingredients of a pumpkin pie, except eggs, heavy cream and a pie shell. Plus a small baking pumpkin leaves you with exactly the right amount of leftover purée. So don't clean up yet - it's very easy. Preheat the oven to 425F. For the pie filling put three eggs,1/2 cup brown sugar, 1/2 cup white sugar, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves and 1/4 tsp cardamon in a bowl. Mix. Add 2 cups pumpkin purée. Mix. Add 1 1/2 cups heavy cream. Mix. Pour this pie filling into a pie shell. Put in the oven at 425F for 15 minutes, then turn down to 350F and continue baking for 45 minutes or until the filling is set. Voilà! Matching pie & cocktail. Unless you drank the cocktail while making the pie. Completely reasonable.
