Pumpkin Spice Syrup
A pumpkin spice syrup recipe made with real pumpkin puree, brown sugar, warm spices and vanilla. Simmered for 10 minutes for a smooth, amber syrup ready for lattes.
Servings 12 servings
Calories 58kcal
Cost $2
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Fine mesh strainer
- 1 Glass jar with lid
Ingredients
For the Syrup
- 1/2 cup granulated sugar 100 g
- 1/2 cup light brown sugar packed, 100 g
- 1 cup water 240 ml
- 1/4 cup canned pumpkin puree 100 percent pumpkin, not pie filling
- 2 tsp pumpkin pie spice or homemade blend
- 1 tsp vanilla extract added at the end
Instructions
Cook the Syrup
- Whisk the sugars, water, pumpkin puree and pumpkin pie spice in a medium saucepan until smooth.
- Heat over medium heat, whisking often, until the mixture just begins to bubble.
- Reduce the heat to low and simmer for 10 minutes, whisking every couple of minutes.
- Remove the pan from the burner and let it cool for 5 minutes.
Strain and Store
- Stir in the vanilla extract.
- Pour through a fine mesh strainer into a bowl, pressing lightly with a spoon.
- Let the syrup cool completely before bottling.
- Pour into a clean jar, seal and refrigerate for up to 2 weeks.
Notes
Use plain pumpkin puree, never pie filling. Whisk constantly at the start to avoid lumps. Stir before each use. Discard if it smells sour or looks fuzzy.
Nutrition
Serving: 30ml | Calories: 58kcal | Carbohydrates: 14.8g | Sodium: 1mg | Potassium: 20mg | Sugar: 14.2g | Vitamin A: 90IU | Calcium: 1mg | Iron: 0.1mg
