Pumpkin Liqueur

by Pamela

pumpkin liqueur, pumpkin liqueur recipe

Pumpkin liqueur is definitely how you want to toast this holiday season. While it may take a little time and patience to make your own liqueur, you will be well rewarded with the delicious fruits of your labor.

I’m partnering with Fiji Water and Perfection takes time to bring you this pumpkin liqueur – a recipe that’s going to have you and your guests savoring all the rich flavors of Fall in a small ice filled glass.

Sure, you can now buy pumpkin liqueur but you know homemade pretty much always tastes better. While it may be quicker to run to the store to pick up that bottle for the party, aren’t your guests more impressed when they see you bring out that cool swing top or Weck bottle full of boozy goodness? Or how about gifting some of this pumpkiny holiday cheer?

Homemade Pumpkin Liqueur

Fiji water doesn’t get its purity through man made filtering, no the rain water that falls from high above Fiji trickles through layers and layers of volcanic rock gathering minerals and electrolytes. That’s why it has such a smooth taste when you crack open that bottle. In fact, you’re the the first person to touch that water when you unscrew the top and begin drinking in that goodness.

Since it’s rich and creamy, this pumpkin liqueur is best served well chilled. Even better is to serve it over ice. May I suggest that you make your own ice cubes (the old fashioned way – in a tray) instead of using the ice cubes from your refrigerator ice maker. The pure clean taste of Fiji water makes for EXCELLENT ice cubes. Since it’s a special time of year, why not go all out and pick up some of those round or big block ice cube makers. Your guests will be oohing and aahing and you can tell them that not only are the cubes cool, because of their size and shape, they also melt more slowly than your standard ice cube. Now they can enjoy that creamy pumpkin liqueur, without it being diluted, even longer.

Homemade Pumpkin Liqueur

The process of making this pumpkin liqueur takes a bit of time, but don’t all things that are worth it take a bit of time? The reason why this recipe takes a bit of time to make is because you’re making the actual base of the liqueur – condensed milk. (This was inspired by The Bojon Gourmet.) While most recipes call for skipping this step and opening up a can, perfection takes time and with that comes a much better tasting end product. (Trust me, I’ve tried it.)

Get this and many other Perfection Takes Time Recipes onΒ fijiwater.com

Sponsored Post – Fiji Water – “Perfection Takes Time”


Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


Pamela November 20, 2014 at 2:10 pm

To all who were looking for the recipe link…it’s in the post now. You can also go here: http://www.fijiwater.com/blog/food/homemade-pumpkin-liqueur?utm_source=honest%20cooking&utm_medium=sponsored%20post&utm_campaign=honest%20cooking%20ppt CHEERS!!!

Maureen | Orgasmic Chef November 15, 2014 at 1:40 pm

No joy for me either.

Nancie November 15, 2014 at 9:45 am

Not finding any type of link on the Fiji website for this recipe… Help?

Pamela November 15, 2014 at 1:09 pm

Hi Nancie, they haven’t put the link up yet. πŸ™ I’ll let you know as soon as it’s live.

joe November 15, 2014 at 9:31 am

Could not find the recipe on the Fiji website.

Pamela November 15, 2014 at 1:10 pm

Hi Joe, I’m sorry that they haven’t put the link up yet. πŸ™ As soon as it’s live, I’ll will let you know.

Leave a Comment