Cut pumpkin into quarters and seed. Roast pumpkin on a large baking sheet for 45 to 60 minutes or until flesh has softened. Remove from oven and cool slightly.
Pumpkin pie, meet your match. This dessert cocktail is packed with fresh pumpkin puree, pumpkin pie spice, and dark rum.
To get more of the Beard Behind the Bar, and get all of Jeff’s cocktail creations, go to HSTV.com.
Servings and Ingredients
|Fresh Pumpkin Puree|
|1||medium fresh pumpkin|
|5 tsp.||pumpkin pie spice|
|Toasted Pumpkin Cocktail|
|4 oz.||Hy-Vee heavy cream|
|2 oz.||Kraken dark rum|
|5 oz.||simple syrup|
|5 oz.||ginger beer|
|Hy-Vee large marshmallows, for garnish|
|Hy-Vee graham crackers, crushed, for garnish|
Things To Grab
- Large baking sheet
- 2 medium saucepans
- Large mug
- Torch, if desired
Preheat oven to 375 degrees.
Scoop cooled pumpkin flesh into a blender and discard pumpkin skin. Add pumpkin pie spice and puree until smooth.
Add pumpkin puree to a medium saucepan over medium heat. Cook until mixture is heated through and thickened. Remove from heat.
Hyvee Culinary Expert TipCook this mixture to your desired consistency. Keep a careful eye on the puree and make sure to stir occasionally, using a whisk, to avoid burning.
In another medium saucepan, add heavy whipping cream, rum, and simple syrup. Heat through and remove from stove top; do not boil.
Divide 4-oz. pumpkin puree, warmed cream mixture two large mugs. Top each glass with 2-1/2-oz. ginger beer.
If desired, top with marshmallows and torch, or broil, until desired doneness. Garnish with graham cracker crumbs.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 65mg
- Sodium: 35mg
- Total Carbohydrates: 68g
- Protein: 2g