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Today is the first day it actually feels like fall here in Denver. Cool, rainy, and cozy. Thankfully, I have the day off, and I defiantly plan on staying in my PJs most of the morning. There just may be a Hobbit marathon in the works. I am actually welcoming the idea. I came home from work rather late last night, and my entire house smelled of freshly cut basil. Steve took an inventory of the garden and harvested enough vegetables and herbs to span the surface area of our dining room table. There’s so much here to be grateful for.

Between the Hobbit movies, there will be lots of pesto-making, tomato-puréeing, chutney-prepping, and herb-drying. All of these are easily accomplished in my PJs, for the record. I think the most exciting event this Wednesday, however, is Sara Cornelius of Cake Over Steak‘s fabulous roundup, celebrating all-things-pumpkin! It is a #virtualpumpkinparty, and over 70 bloggers are sharing their favorite pumpkin-inspired recipes.

I couldn’t resist the challenge to create a pumpkin cocktail. And not one of those pumpkin-flavored cocktails with whipped cream vodka and store-bought pumpkin spice syrup. Oh, no. This one’s the real deal, and it’s made with full-fat coconut milk, a bitter amaro, homemade pumpkin spice simple syrup, and aged rum.

And it’s delicious. And you can already thank us all for fulfilling your pumpkin desires throughout the rest of the year.

 If you’ve visited Sara’s blog before, you are well aware of her insanely mad illustration skills. At times, I don’t know which of her recipes and food shots are her digital drawings or actual photos. And I can’t believe I somehow missed her post on an elaborate whiskey-tasting party, complete with bourbon cookie dough shots. Good thing I have all of the ingredients to make these today. Maybe that’s a bad thing.

So, pumpkin cocktails. I really haven’t had much luck finding one I liked. For this recipe, I wanted to make sure the final concoction wasn’t cloyingly sweet, was in balance, and didn’t contain anything artificially flavored. I scoured some recipes and finally decided to make a roasted pumpkin-based, spiced simple syrup. I chose a rim, composed of toasted pumpkin seeds, salt, a little sugar, and a dash of cayenne pepper, just enough to offset the sweetness of the drink.

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pumpkin pie martini

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• 1 1/2 ounces Ron Zacapa Rum
• 1 to 1 1/2 ounces roasted pumpkin simple syrup {recipe below}
• 1/2 ounce Amaro Nonino Quintessentia
• 1/2 ounce Grand Marnier
• 1 ounce full-fat coconut milk
• 2 dashes Miracle Mile Toasted Pecan Bitters
• spiced pumpkin seed rim {recipe below}

1. Run a slice of lemon along the rim of a martini glass {or coupe} and gently coat the edge of the glass in the spiced pumpkin seed rim. Set aside.
2. In a mixing tin, combine the rum, roasted pumpkin simple syrup, Amaro Nonino Quintessentia, Grand Marnier, coconut milk, and bitters.
3. Add a handful of ice and shake well.
4. Strain into the martini glass or coupe and serve immediately.

• This recipe yields one cocktail.
• Be sure to use full-fat coconut milk for the richest texture.
• If you’re unable to find Ron Zacapa, sadly, feel free to substitute another aged rum. Zaya Gran Reserva is another of my favorites.

A lot of recipes call for vanilla vodka or an espresso liqueur; however, I really enjoyed pairing the Caribbean flavors of rum and coconut in this fall libation, along with freshly roasted pumpkin. This cocktail is not meant to mimic a PSL, but feel free to use this simple syrup in your next homemade cappuccino or latte. This roasted pumpkin simple syrup is actually inspired by Melissa over at the Faux Martha. I tested out three different pumpkin syrups, and hers was spot-on. I made a few adaptations, but she is the true inspiration. And she’s also participating in the #virtualpumpkinparty!

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roasted pumpkin simple syrup

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• 1 cup filtered water
• 1/2 cup roasted pumpkin
• 1/2 cup grade B maple syrup
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon sea salt
• pinch cloves
• 1/8 teaspoon ginger
• pinch nutmeg

1. You’re more than welcome to use canned pumpkin, but if you have a pumpkin on-hand, slice it in half, remove the seeds, and place the sides face-down in a casserole or baking dish, filled with about a 1/2 inch of water. Bake at 350 degrees Fahrenheit for 45 minutes or until fork-tender.
2. In a blender, process the water, roasted pumpkin, maple syrup, cinnamon, vanilla extract, sea salt, cloves, ginger, and nutmeg. Let the blender run about 30 seconds or until well incorporated.
3. Pour the contents into a saucepan and bring to a light simmer. Let the pumpkin mixture slowly simmer for about five minutes. Remove from heat.
4. Strain through a fine-mesh strainer or chinois into a mason jar. Cool before using or storing in the refrigerator.

The perfect juxtaposition between this slightly sweet cocktail, with its rich, subtle, bitter notes, is the toasted pumpkin seed rim. With a little salt, sugar, and spice, the contrast brings balance to this savory, yet dessert-like, cocktail.

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toasted pumpkin seed rim

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• 1/4 cup toasted pumpkin seeds {pepitas}
• dash of sea salt
• dash of sugar
• dash of chili powder or cayenne powder

1. Blend the toasted pumpkin seeds for about 30 seconds, until the seeds reach a texture of a fine powder.
2. Add salt, sugar, and chili powder to taste. Mix thoroughly.
3. Store in an airtight container.

I’ll close with a list of the collaborators in Sara’s pumpkin party, along with a few photos from the last of what’s happening in our garden. I couldn’t resist shooting yet another cocktail alongside all of the fall color. This is my most favorite time of the year, so you’ll probably see a few more fall leaves in this space. Be forewarned.

• Do you have a favorite pumpkin-based cocktail that actually tastes fantastic?
• What things are you making all-things-pumpkin?

Big Xs and Os for the rest of the week! And big wishes on enjoying all the things pumpkin!

Jayme

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#virtualpumpkinparty

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• Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze
• B. Britnell • Pumpkin & Goat Cheese Macaroni
• A Couple Cooks • Pumpkin Spice Almond Butter
• I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
• Well and Full • Harissa-Spiced Pumpkin Gnocchi
• Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
• Girl Versus Dough • Pumpkin Challah
• Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
• Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
• Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
• Two Red Bowls • Pumpkin & Caramelized Onion Galette
• The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
• Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
• An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
• Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
• Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
• The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
• Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
• With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
• A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
• Nommable • Pumpkin Moon Pies
• Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
• The Yellow Table • Coconut-Curry Pumpkin Soup
• Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
• The Crepes of Wrath • Pumpkin Pie Cake
• The Swirling Spoon • Pumpkin Hand Pies
• Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
• Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
• My Name is Yeh • Pumpkin Slice and Bake Cookies
• Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
• Broma Bakery • Pumpkin Pie White Chocolate Brownies
• Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
• The Sugar Hit • Pumpkin Everything Bagels
• The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
• Sprinkled with Jules • Pumpkin Spice French Macarons
• Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
• Jojotastic • Pumpkin Cinnamon Rimming Sugar
• Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
• Appeasing a Food Geek • Pumpkin Ale Cake
• Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
• Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
• My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
• Fork Vs. Spoon • Pumpkin Buttermilk Pudding
• Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
• Twin Stripe • Pumpkin Spice Toffee
• Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
• The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
• Brewing Happiness • Caramelized Apple Pumpkin Muffins
• Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
• Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
• The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
• Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
• Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
• Fork to Belly • Pumpkin Orange Brulee Pie
• Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
• Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
• Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
• Southern Soufflé • Sorghum Pumpkin Soufflés
• Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
• Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
• The Little Epicurean • Maple Pumpkin Butter Brioche Toast
• Vigor and Sage • Maple Pumpkin Harvest Smoothie
• Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
• Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten-free)
• The Fauxmartha • Baked Pumpkin Donuts
• So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
• Wit & Vinegar • Pumpkin Flaxseed Dog Treats
• Dunk & Crumble • Pumpkin Roundup
• Biscuits and Such • Pumpkin Pound Cake
• SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
• A Little Saffron • Spiced Pepita Brittle
• Farmette • “Tis’ Different,” An Ode to Pumpkin Pie