Pumpkin Puree:
1 small whole pumpkin
Pepita Salt Rim:
1 1/2 Tbsp salt
1 Tbsp pepitas
Margarita:
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 170 C.
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.
Margarita:
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.
Credits: Sweet Life Bake
Photo Credits: Sweet Life Bake