Low Carb Pumpkin Spice Cocktail
1.6g
Net Carbs
0.3g
Protein
0.1g
Fat
0.8g
Fiber
123
Calories
Cooking tip: This recipe was redeveloped in 2026.
Ingredients:
- 1/2 cup water
- 6 tablespoons canned unsweetened pumpkin
- 3 tablespoons + 1 teaspoon erythritol-stevia granulated sweetener, divided
- 1 tablespoon cider vinegar
- 3/4 teaspoons pumpkin pie spice blend
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 2 cups ice
- 6 fl oz gold rum
- Cinnamon stick and star anise for garnish
Directions:
- In a small saucepot whisk together water, pumpkin, 3 tablespoons sweetener, vinegar, and pumpkin pie spice blend until well combined. Bring to a simmer over medium heat, whisking frequently to dissolve sweetener. Remove from heat and pour through a fine mesh strainer, stirring to help get the liquid through, but discarding solids left in the strainer. Stir in vanilla extract and cool for at least 15 minutes in the freezer, or until fully chilled in the refrigerator. This can be made up to 3 days in advance and kept in the refrigerator. Whisk or shake well before using.
- While the pumpkin syrup is cooling, rim glasses. Use a wet paper towel to dampen the rims of the glasses. On a small plate, combine 1 teaspoon sweetener and 1/4 teaspoon cinnamon. Dip each damp glass rim in cinnamon sugar and then set aside to dry.
- To assemble each cocktail, place 1/2 cup ice in a cocktail shaker, add 2 ounces of pumpkin syrup, 1 1/2 ounces of rum, cover and shake until the exterior of the glass is chilled. Strain into a rimmed glass, add a large ice cube and garnish with a cinnamon stick and star anise if desired. One cocktail as described is one serving.
