The idea of a cocktail made with canned pumpkin both fascinates and frightens me. But since we love pumpkin around here, this Thanksgiving, I set out to design a cocktail that was easy on the palate and slightly sweet but not dessert-like, with the pumpkin pie flavor I love.

After much searching, I stumbled upon a pumpkin pie cocktail that sounded almost perfect, so I made a few tweaks, substituting spiced rum for the vodka the recipe called for. I have to say, the resulting pumpkin pie potable did not disappoint.

Get the recipe now.

Inspired by Haru Sushi

Pumpkin Pie Cocktail

Ingredients

1-1/2 ounces spiced rum
1 ounce pumpkin purée
1 teaspoon (0.3 ounces) Grand Marnier
1 scant teaspoon (about 0.2 ounces) simple syrup
Splash of bitters (such as Angostura)
Dash of nutmeg
Dash of cinnamon
Dash of allspice

Directions

1. Pour all contents in a cocktail shaker filled with ice and shake thoroughly.
2. Strain into a martini glass straight up.
3. Garnish with nutmeg and cinnamon.

Makes 1 drink.

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