How to make: Pumpkin Pie Vodka

Halloween is over and the Starburst infused vodka and the candy corn infused vodka are all gone. All that remains are remnants of costumes, decorations around the house, and pumpkins. Instead of letting those pumpkins go to waste, we are sharing the perfect way to use them with this pumpkin pie vodka.

pumpkin pie vodka

No, you don’t need to make a pumpkin pie and pour a gallon of vodka into it. That would be, well, it would be nasty. Instead, you infuse vodka with freshly processed pumpkin and pumpkin pie spices. All the goodness of the pie without the crust.

You can make this pumpkin pie vodka to impress your family at Thanksgiving or you can just save it all for yourself. I kind of recommend the latter. Who wants to share when you have something this good?

how to make pumpkin pie vodka

How to make pumpkin pie vodka


  • 1 cup of cooked and pureed pumpkin (canned pumpkin can be used instead)
  • 2 teaspoons of pumpkin pie spice – if you can’t find pumpkin pie spice use a combination of cinnamon, ginger, nutmeg, allspice and cloves
  • 750 ml of vodka


  1. Add the pumpkin and spices  to a quart size mason jar.
  2. Pour the vodka into the jar.
  3. Put the lid on and shake vigorously to mix the ingredients.
  4. Label the jar with the date and place in the refrigerator.
  5. Shake the jar once a day.
  6. Let vodka infuse for two days and then taste it. If it tastes good, you’ll follow the rest of the directions. If not, let it infuse longer checking each day. I know the waiting will be painful but it’s worth it. Trust me.
  7. To strain the pumpkin pie vodka, pour it through a fine mesh strainer or cheesecloth. Gently squeeze the mixture to get all the vodka out of the pumpkin.
  8. Discard the pumpkin and enjoy your newly infused vodka in a pumpkin pie martini or a pumpkin eggnog cocktail.

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Jessica Torres is the chief cocktail creator here at One Martini. Outside of the internet, she works at DEATH & TAXES (a bar) and midtown eats (a restaurant) in Reno, Nevada. When not working, Jessica can be found working out, spending time with her family or attempting to nap. Subscribe to our newsletter to get all of the latest cocktail creations delivered directly to your inbox.
Filed under: Infused Alcohol
7 comments… add one
  • Linda October 17, 2013, 11:09 am

    This sounds delicious and I’d like to try it. How long do you think the vodka will last after I’ve strained the pumpkin out? (Just want to plan on having some for Thanksgiving dinner.). Thanks!

    • Jessica Torres October 17, 2013, 1:19 pm

      If you use a high proof vodka (80 or over) the vodka should last for awhile. I would say at least 3 to 4 months, maybe longer. That is, if you can resist drinking it for that long.

  • Linda October 17, 2013, 1:30 pm

    Great, thank you!!!

  • Carmen November 16, 2015, 7:12 pm

    What is freshly processed pumpkin? is it raw chunks of pumpkin or cooked and pureed pumpkin?

  • John November 11, 2016, 9:30 am

    Thanks for this recipe. I let mine infuse for 3 days, and used Ketel One. For some reason, I feel like the Vodka came out extremely harsh after infusing…I had a very hard time tasting it, and the cocktail came out extremely alcohol forward. Do you have any suggestions? Thanks!

    • Jessica Torres November 11, 2016, 3:59 pm

      Sorry to hear that. I’ve made this several times and have never had any problems. My guesses would be that either the pumpkin and vodka wasn’t mixed enough or it had to do with the infusion time.


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