Pumpkin Pie

Method

1. 01

   To make the rim decoration: In a small dish, mix cinnamon powder and brown sugar (about a 1:3 ratio) and stir evenly. Using a small brush, dip it in a small amount of maple syrup and brush a thin ring of syrup around the outer rim of the glass (about half to two-thirds of the rim, leaving some of the original rim exposed) to create a natural, flowing texture.

2. 02

   Gently invert the rim of the glass onto the cinnamon-brown sugar mixture, rotating it gently to adhere, forming a partial golden-brown sugar rim. Once complete, place the glass upright and let the decoration set for 1-2 minutes.

3. 03

   Prepare the pumpkin puree: If using fresh pumpkin, peel and cut it into chunks, steam until tender, and mash with a spoon to a smooth consistency, then strain to remove fibers. If using canned pumpkin puree, ensure it is 100% pure pumpkin (not pumpkin pie filling). Measure out 10ml and set aside.

4. 04

   In a shaker, add 30ml vodka, 60ml coconut water, 10ml pumpkin puree, and 22ml maple syrup in that order to help the ingredients blend better.

5. 05

   Add a large amount of ice to the shaker until it is about 2/3 full, and securely close the shaker lid.

6. 06

   Shake vigorously for 20-25 seconds (slightly longer than a regular cocktail) to ensure the pumpkin puree is fully emulsified with the other liquids, leaving no lumps. Shake until the shaker is frosted and feels cold.

7. 07

   To make the soy milk foam: Take 60ml of room temperature or slightly cool unsweetened soy milk (do not use cold soy milk), and use an electric frother or French press to quickly froth for about 30-45 seconds until a light and airy foam forms, increasing in volume by about half, with a texture similar to a cappuccino foam.

8. 08

   Using a strainer, filter the liquid from the shaker into the decorated glass, filling it to about 2/3 full, leaving space for the foam. If you notice any pumpkin puree lumps, use a fine mesh strainer for a second filtration.

9. 09

   ⑨ Gently spoon the frothed soy milk onto the surface of the liquid, slowly pouring it to naturally float and form a 2-3cm thick foam layer. Do this gently to maintain the light and airy texture of the foam.

10. 10

    ⑩ Sprinkle a small amount of pumpkin spice (or cinnamon powder) evenly over the foam surface, using a fine mesh sieve to create an even layer of powder.

11. 11

    ⑪ Insert a whole cinnamon stick (about 7-10cm long) vertically into the glass as a stirrer and decoration, leaving about 3-5cm of the cinnamon stick exposed above the rim.

12. 12

    ⑫ Serve immediately, and suggest that guests first smell the warm aroma of cinnamon and pumpkin before slowly savoring the rich texture of the cocktail with the foam.