Michael Voltaggio’s Pumpkin Pie Cocktail, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Michael Voltaggio

Pumpkin Pie Cocktail

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings


Butternut Squash Simple Syrup:


Special equipment:
a high-powered blender; juicer; cocktail shaker
  1. Pour the milk into a medium saucepan and place over medium-low heat. Scald the milk by heating it just until bubbles form around the edges of the pan.
  2. Place the yolks and sugar in a high-powered blender and blend on low speed. Slowly pour the scalded milk into the blender with the motor running. Increase the speed to high and blend for 2 to 3 minutes. Add the cooled Butternut Squash Simple Syrup and the whisky and blend again until smooth, another 30 seconds to 1 minute.
  3. Pour the eggnog into a very large ice-filled cocktail shaker and shake vigorously for 30 seconds. Strain into 4 coupe glasses and garnish each with whipped cream and a dusting of cinnamon.

Butternut Squash Simple Syrup:

Yield: about 1 cup
  1. Bring the butternut squash juice, sugar, allspice berries, cinnamon stick and clove to a simmer in a small saucepan. Steep for 10 minutes, strain and cool.