TIP OF THE DAY: Cooking With Pumpkin Liqueur | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Cooking With Pumpkin Liqueur | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Cooking With Pumpkin Liqueur

Pumpkin French Toast
[1] For brunch, pumpkin liqueur French toast with an optional topping of sauteed apples (photo courtesy Domesticate Me | Peapod).

Bailey's Pumpkin Spice Liqueur

[2] Baileys is one of a number of pumpkin liqueurs available in the fall (photo courtesy Baileys).

  Last year we received a bottle of pumpkin liqueur, and put it to good use in Halloween cocktails…plus coffee, tea and hot chocolate.

But we overlooked all the other uses for the seasonal spirit. Here, some ideas from Fulton’s Harvest Pumpkin Pie Cream Liqueur. There are many more here for your perusal.

You can substitute apple or spice liqueur for the same seasonal touch.

You can add a topping of diced apples for a festive brunch dish. Instead of the apple garnish, you can substitute a few roasted pumpkin seeds, toasted nuts, and/or dried fruit: cherries, cranberries, raisins.

Ingredients For 4-6 Servings

  • 2 cups whole milk
  • 2/3 cup pumpkin liqueur
  • 4 eggs
  • 2 tablespoons brown sugar
  • 1 loaf of dense bread, 12-16 slices (we used brioche)
  • 2 to 4 tablespoons. butter, as needed
  • Optional garnish: sautéed diced apples
    For Serving

  • Butter
  • Syrup

    1. MAKE the apple topping: dice and sauté in butter with a splash of pumpkin liqueur and a dash of pumpkin pie spice. Cover for warmth and set aside.

    2. MIX together the milk, liqueur, eggs and brown sugar

    3. MELT the butter on a hot griddle or in a pan. Dip the sliced bread into the batter and allow it to soak in, turning if needed.

    4. PLACE the battered bread on the griddle and cook until the first side begins to turn golden brown. Flip and repeat on the other side.

    5. TOP with the apples or other garnish, or serve them on the side. Serve with butter and syrup.



    You can dip fruit, or top desserts with this boozy caramel dip. You can also use it as a garnish with cake or pie…or make [adult] cookie sandwiches.

  • 1 package cream cheese, softened
  • 1/2 cup brown sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons pumpkin liqueur
  • 1 package caramel topping
  • Optional garnish: 1 package Heath Bits

  • Fresh fruit(s) of choice

    1. BLEND the cream cheese, brown sugar and powdered sugar with a hand mixer. Add the vanilla and the liqueur.

    2. BLEND in the caramel sauce and scoop into a serving dish. Top with the Heath Bits.
    Cut up apple (of your choice) to serve with dip.


  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup pumpkin liqueur
  • 14 ounces can sweetened condensed milk
  • 3 cups half and half

    1. BEAT the eggs with an electric mixer at medium speed. Gradually add the sugar while continuing to mix. Add the liqueur and condensed milk and mix well. Add the half-and-half and mix well.

      Caramel Fruit Dip
    [3] Serve your favorite fresh fruits with a pumpkin-caramel dip (photo courtesy BR Farms).

    Pumpkin Liqueur Ice Cream
    [4] There’s a good supply of store-bought pumpkin ice cream…but it doesn’t have liqueur (photo courtesy Dolcezza Gelato).

    2. POUR the mixture into the canister of a one-gallon ice cream maker and freeze according to the manufacturer’s directions. When finished churning, place the canister in the freezer and let it sit for at least 1 hour before serving.

    Soften store-bought pumpkin or vanilla ice cream until you can swirl in pumpkin liqueur. Mix and return to the freezer until ready to serve.

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