Homemade Pumpkin Spice Liqueur

Ingredients

• 15 ounce pumpkin puree canned (not pie filling)
• 6 sticks cinnamon (3-inch)
• 1 cup granulated sugar 
• 1 cup brown sugar light packed
• 2 cups rum such as appleton or flor de caña
• 2  vanilla pod split
• 2 cups water 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• spatula
• cheesecloth

Directions

1. Place the water and sugars in a medium saucepan, whisk to combine, and bring to a boil over medium-high heat.
2. Add the pumpkin, cinnamon sticks, cloves, and vanilla beans, whisk to combine, and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 minutes. Meanwhile, line a medium fine-mesh strainer with a 13-by-15-inch piece of ultrafine cheesecloth and place it over a large heatproof bowl.
3. Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. (You should have about 2 cups of infused syrup.)
4. Add the rum and stir to combine.
5. Transfer to a 1-quart container and set aside to cool to room temperature, about 1 hour.Seal the container tightly and store it in a cool, dark place for at least 2 days and up to 3 months before serving.