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Pumpkin Purée
Brian Miller, Bar Manager, Death & Co. New York City
Makes 30-oz (3.75 cups)
IngredientsMakes 30-oz (3.75 cups)
1 (15-oz) can Libby's® 100% Pure Pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
15.0-oz simple syrup
Preparation
Place all ingredients in a blender; process until smooth. Cover and store in refrigerator.
Variation(s):
For Mom's Pumpkin Pie — Omit ginger.
Source: Flor de Caña®
Use this Pumpkin Pie Syrup to make a Pumpkin Liqueur.
Pumpkin Pie Syrup
Marcia Simmons - 2012
Makes about 6-oz (3/4 cup)
Ingredients1 cup water
1 cup sugar
4 cinnamon sticks
1 whole clove
1 tsp ground nutmeg
1/2 tsp powdered ginger
1/2 tsp vanilla extract
3 Tbsp pumpkin purée
Preparation
Bring the water and sugar to a boil. Reduce heat to Low and add cinnamon, clove, nutmeg, ginger, vanilla and pumpkin puree; simmer for 10 minutes. Remove from heat and cool for 15 minutes. Strain through fine mesh strainer lined with cheesecloth; use bottom of ladle to press to extract as much liquid as possible.
Source: Marcia Simmons via Serious Eats
Use this syrup to make a Pumpkin-tini.
Makes qty ???
Ingredients
1/2 cup pumpkin purée
1/2 cup water
1/2 cup sugar
Preparation
In a small saucepan over High heat, combine all ingredients and bring to a boil; stir until sugar is dissolved. Remove from heat; cool completely. Store, covered, in the refrigerator.
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