Homemade Pumpkin Spice Liqueur Recipe

• 2 cups water
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 (15-ounce) can pumpkin puree (not pie filling)
• 6 (3-inch) cinnamon sticks
• 6 whole cloves
• 2 vanilla beans, split lengthwise
• 2 cups aged rum, such as Appleton or Flor de Cana

1. Place the water and sugars in a medium saucepan, whisk to combine, and bring to a boil over medium-high heat.
2. Add the pumpkin, cinnamon sticks, cloves, and vanilla beans, whisk to combine, and return to a simmer.
3. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 minutes.
4. Meanwhile, line a medium fine-mesh strainer with a 13-by-15-inch piece of ultrafine cheesecloth and place it over a large heatproof bowl.
5. Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains.
6. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer.
7. (You should have about 2 cups of infused syrup.)
8. Add the rum and stir to combine.
9. Transfer to a 1-quart container and set aside to cool to room temperature, about 1 hour.
10. Seal the container tightly and store it in a cool, dark place for at least 2 days and up to 3 months before serving.

water, sugar, brown sugar, pumpkin puree, cinnamon sticks, cloves, vanilla beans, aged rum

Taken from www.chowhound.com/recipes/homemade-pumpkin-spice-liqueur-30899 (may not work)