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1
Pour the vodka in a jar or bottle with an airtight lid. Add all the ingredients and let sit for at least 24 hours. It will get spicier and stronger with time. Taste daily to determine how strong you would like it. Remember you will mixing it with the pumpkin cream, so it should be quite concentrated and strong.
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2
Heat oven to 350. Cut pumpkin in half, de-seed, and put in a casserole pan. Add an inch of water to the pan and a small amount to the center of the pumpkin. Add three pieces of carmelized ginger to the center and sprinkle each with 1 teaspoon of sugar. Cover with tin foil and let cook until soft, about 45 minutes to an hour.
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3
Let the pumpkin cool. Scoop into blender or food processor and add coconut milk, ground ginger, and sugar (add a bit more or less to your preference but remember the rim will be sugared and there will be whipped cream, so don't overdo the sweetness. You can substitute agave nectar for the sugar as well). Blend. Add more coconut milk until you have a very thick smooth cream. You can make this day before and store it in the refrigerator. In batches add the vodka to the blender until you get a very thin creamy liquid. Refrigerate.
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4
Pour whipping cream into a bowl and beat until stiff. Fold in vanilla seeds and 1 tablespoon of the cinnamon sugar (less or more to taste).
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5
Pour agave nectar into a small saucer around the edges. In a second saucer, spread a generous amount of the cinnamon sugar evenly around the edges. Turn glass upside down and dip into the agave nectar so that the entire rim is coated. Then dip the glass into the sugared saucer and spin to generously sugar the rim.
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6
Fill a martini shaker or glass jar with ice. Fill the shaker with pumpkin mixture and pour into glasses, leaving at least an inch at the top.
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7
Spoon a heaping tablespoon of whipped cream on top and garnish with freshly grated nutmeg and cinnamon sticks to scoop out the whipped. Enjoy!
