Pumpkin Syrup
This homemade pumpkin syrup is perfect for adding a delicious fall flavor to your coffee, lattes, pancakes, or desserts. It’s easy to make and can be stored in the fridge for several weeks.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Measuring cups
- 1 Measuring spoons
- 1 Airtight container for storage
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar You can adjust the sweetness by adding more or less according to your taste.
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice Or a mix of cinnamon, nutmeg, and ginger.
- ½ teaspoon salt
Instructions
- In a medium saucepan over medium heat, combine the pumpkin puree, brown sugar, and water. Stir until combined.
- Bring the mixture to a gentle boil and then reduce the heat to low.
- Whisk in the vanilla extract, pumpkin pie spice, and salt. Continue to simmer for about 15-20 minutes, stirring occasionally, until the syrup thickens slightly.
- Remove from heat and let it cool for a few minutes.
- Strain the syrup through a fine mesh sieve into an airtight container to remove any pumpkin pulp for a smoother syrup.
- Allow the syrup to cool completely before sealing the container and storing it in the refrigerator.
- This syrup can be stored in the refrigerator for up to 2 weeks.
Notes
This syrup can be stored in the refrigerator for up to 2 weeks.
Use it as a sweetener for coffee or lattes, or drizzle it over pancakes or waffles for a seasonal treat.
You can adjust the sweetness by adding more or less brown sugar according to your taste.