Step 1

Preheat oven to 180°C. Combine pumpkin, maple, oil, cinnamon, nutmeg and sage in a small roasting pan lined with baking paper.

Step 2

Roast for 45 minutes or until caramelised and very tender. Remove and set aside to cool. Discard sage leaves.

Step 3

Transfer pumpkin mixture to a food processor and whiz to a puree.

Step 4

Place sugar and 1/2 cup (125ml) water in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat and cool completely.

Step 5

Add pumpkin puree and vodka, then chill for at least 2 hours to infuse. Strain through a sieve lined with muslin or clean Chux cloth.

Step 6

Squeeze to drain excess liquid, being careful not to push puree through muslin. Discard solids.

Step 7

Place half the vodka mixture in a cocktail shaker half lled with ice.

Step 8

Add half the lemon juice and 1 eggwhite, then close and shake well.

Step 9

Divide between two cocktail glasses, repeat with remaining vodka mixture, lemon juice and eggwhite.

Step 10

Sprinkle with extra cinnamon and top with extra sage leaves to serve.