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Pumpkin Margaritas Two Ways

A delicious pumpkin margarita made with fresh pumpkin puree or store-bought pumpkin puree is the ultimate Thanksgiving margarita.
Author Vianney Rodriguez


  • For Pumpkin Puree:
  • 1 small whole pumpkin 4-6 pounds
  • For Pepita Salt Rim:
  • 1 ½ tablespoons salt
  • 1 tablespoon pepitas
  • For Pumpkin Margarita:
  • lime wedges
  • 1 cup tequila Blanco or reposado
  • 1 cup homemade pumpkin puree or store-bought pumpkin puree
  • ¾ cup brown sugar
  • 1 ½ cups water
  • 1 cinnamon stick or 1 teaspoon ground cinnamon
  • 1/3 cup fresh lime juice
  • ½ cup Cointreau
  • ice cubes
  • pepita salt


  2. For the Pumpkin Puree: Preheat oven to 350. Cut the pumpkin in half. With a spoon scoop out all seeds and fibers and use these to make pepitas. Place pumpkin on a baking sheet and roast until fork-tender, 30-45 minutes. Remove pumpkin flesh from the skin. Place in a food processor and process until smooth.
  3. For Pepita Salt Rim: In a food processor pulse until coarse. If the mix is moist, add salt.
  4. Margarita: In a saucepan add pumpkin puree, water, brown sugar, and a cinnamon stick or ground cinnamon. Simmer over low heat for about 20 minutes, whisk to help the sugar dissolve. Remove from heat, cool completely.
  5. Using a fine-mesh strainer, strain the pumpkin puree (what you are looking for is the pumpkin liquid). Do not toss the thick mix left in the strainer, you might need a tsp or so later.
  6. On a small plate spread pepita salt mix or salt. With lime moisten rim of glasses, dip into salt and place in the freezer to chill.
  7. In a pitcher combine tequila, pumpkin liquid and Cointreau. Add lime juice teaspoon by teaspoon until you reach desired lime taste.
  8. If you feel your margarita mix needs an extra punch of pumpkin to add a bit of the pumpkin puree left in the strainer. I added an extra two tablespoons to mine, adjust to your taste.