Pumpkin Margarita


Pumpkin Puree:

1 small whole pumpkin

Pepita Salt Rim:

1 1/2 Tbsp salt
1 Tbsp pepitas


Lime wedge
1 cup tequila (we suggest Arette Blanco)
1 cup pumpkin puree
3/4 cup brown sugar
1 1/2 cups water
1 cinnamon stick
1 tsp allspice
1/3 cup fresh lime juice
1/2 cup Cointreau
Ice cubes
Pepita salt mix or salt


Pumpkin Puree:

Preheat oven to 170C.

Cut the pumpkin in half.

With a spoon scoop out all the seeds and fibre (keep this to make pepitas).

Place pumpkin on a baking sheet and roast until tender. This can take between 30- 45 minutes.

Remove the flesh of the pumpkin from its skin.

Place in a food processor and process until smooth.

Pepita Salt Rim:

Place in food processor and pulse until coarse.

If mix is moist add more salt.


In a sauce pan over low heat, add pumpkin puree, water, brown sugar, allspice and cinnamon stick.

Whisk for about 20 minutes until sugar dissolves.

Cool completely.

Using a fine mesh strainer, strain the pumpkin puree. (Should resemble liquid).

Do not discard the thick mix left in the strainer as you may need it later.

On a small plate spread pepita salt mix or salt.

With a lime, moisten the rim of a glass, dip it into the salt and place in freezer to chill.

In a jug, combine tequila, pumpkin liquid and Cointreau.

Add lime juice tsp by tsp until you reach your desired taste.

If you feel like more pumpkin, add a bit of the pumpkin puree left over from the strainer.

Pour into chilled glasses.

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