Pumpkin Bourbon Syrup
I knew my husband was “the one” when he gave me a pumpkin for our four month anniversary. He learned quickly that while I like flowers, pumpkin is the true way to my heart. Every year since, he’s given me a pumpkin for what I refer to as our pumpkin-versary (and he rolls his eyes when I do). Typically for our pumpkin-versary I make a pie. But this year I decided to make a syrup.
In a previous post I provided a recipe for Pumpkin Chai Syrup. This time around I wanted to make a syrup that focused more on the pumpkin. I've got a fever for more pumpkin!
Pumpkin Bourbon Syrup - I love this syrup. If I become diabetic it will because of this syrup. I’m already through half a bottle and it's only been a day.
Less spicy than the pumpkin chai syrup, the pumpkin bourbon syrup has a bright pumpkin flavor with an earthy sweetness. And bonus, since it contains a small amount of alcohol, it should have a slightly longer shelf life.
This recipe calls for pumpkin puree. You can purchase canned pumpkin puree or make your own. I chose to make my own.
Start with a pie pumpkin. Pie pumpkins have more flavor than the huge carving pumpkins. Cut a circle in the top of the pumpkin using a serrated knife.
Remove the lid.
Cut Pumpkin into quarters. Remove seeds and stringy fiber using an ice cream scoop. Save seeds for roasting later.
Place pumpkin quarter on cookie sheet. Sprinkle with kosher salt. Bake in a 350 degree preheated oven for 35 minutes. Pumpkin is done when you can easily poke a fork through the flesh.
Using your ice cream scoop, remove the pumpkin flesh from its skin. Place in a food processor. Add 1/2 oz bourbon, 1/4 oz lemon juice and 1/2 oz vanilla. Process for 5 minutes. The more liquids you add the smoother your puree.
Pumpkin Bourbon Syrup
- 2 cups Rich Simple Syrup (2 cups water, 1 cup Demarara or Brown Sugar)
- 1 cup pumpkin puree
- 1 oz. bourbon
- 1 tsp. lemon juice
- 1 tsp. vanilla
- 1 tbsp. Pumpkin Spice
While the syrup is still hot, stir ingredients together and allow to steep for 20 minutes. Strain well. Cool before use.
After straining the syrup I gave the puree at taste. Man was it tasty. Thinking about using it to make muffins or something. If there are any bakers out there with ideas, let me know. And if you give the Pumpkin Bourbon Syrup a try, drop me a line.
Next post, Pumpkin Bourbon cocktails. I can't wait!