One of the advantages of infusing pumpkin with hard liquors is that it doesn’t give out a strong vegetable flavor just like other gourds. That’s why it’s widely used in many liqueurs and infusions. Let’s look at one of the most successful recipes of pumpkin infusion. Following this recipe will let you make a fragrant beverage with a mild flavor.

You’ll need a ripe pumpkin of any variety. The color of its pulp will define the shade of your infusion; otherwise, it makes no difference. The pulp should be springy and firm. Any rotten, moldy or blackened parts should be removed. Vodka, diluted ethanol, clarified moonshine, chip brandy, white or dark rum can all be used as the alcohol base.

Ingredients:

  • Pumpkin – 1 kilo (clear pulp)
  • Water (ethanol, moonshine) – 1 liter
  • Sugar (liquid honey) – 50-200 grams (to taste)
  • Water – 100 ml
  • Vanilla sugar – 10-15 grams
  • Ground cinnamon – 1 pinch (optional)
  • Nutmeg – 1 pinch (optional)

Pumpkin pulp blends with honey perfectly, but you can use sugar instead. Vanilla, cinnamon, and nutmegs can be added to taste.

Pumpkin Infusion Recipe

  1. Cut the pumpkin in pieces, peel them, remove seeds and inner portions.
  2. Grind the peeled pulp in a blender or meat grinder and then put it into a glass fermentation vessel. Add the alcohol base and seal it.
  3. Let it infuse for 14 days at room temperature. Shake the vessel once every 2-3 days.
  4. Filter the obtained pumpkin infusion through several layers of cheesecloth. Squeeze the pulp dry.
  5. Mix water and sugar in a cooking pot. Bring them to a boil and cook for 3-5 minutes on a slow fire. Be sure remove foam on the surface. Remove the cooked syrup from the stove, add vanilla sugar, cinnamon, and nutmegs. Stir, cover the cooking pot, and cool to room temperature.

If you’re using honey, heat the syrup to 40°C max to preserve healthy properties.

  1. Mix the cooled syrup with pumpkin infusion. Seal and let it infuse in a dark place for 10-14 days without shaking it. There should be a sediment layer at the bottom.
  2. Gently decant the infusion through a tube. Filter the beverage through a cotton wool or coffee filter for clarification (optional). Try it and sweeten the infusion to your taste.
  3. Bottle it for storing. Leave it for 2-3 days in a fridge or cellar to let the taste stabilize.

Pumpkin infusion’s shelf-life stored away from direct sunlight is up to 2 years. 25-28% ABV.