Pumpkin Syrup

Alysen

Sweet and spiced, this homemade Pumpkin Syrup is just the thing you need for Fall! Use it in lattes, bake with it, or drizzle it over your morning waffles. Unlike some others, this recipe for Pumpkin spice syrup uses plenty of fragrant spices and real pumpkin.

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Course beverage

Cuisine American

Servings 2 tablespoon servings

Calories 69 kcal

Equipment

Saucepan
Glass Jar

Ingredients

1 cup granulated sugar
1 cup water
⅓ cup pure pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon allspice
⅛ teaspoon ground cloves
1 teaspoon vanilla extract

Instructions

Add the granulated sugar, water, pumpkin puree, ground cinnamon, ground ginger, nutmeg, allspice, and cloves to a saucepan. Stir to combine.
Heat over medium heat and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes, until the mixture becomes thick and syrupy. The pumpkin syrup should be thick enough to coat the back of your spoon or spatula.
Remove from the heat and add the vanilla extract.
Let the syrup cool completely and store in an airtight container in the refrigerator.

Notes

This recipe makes approximately 1 ½ cups of syrup.
Don't have all the spices? Use 2 teaspoons of pumpkin pie spice instead of the individual spices listed here.
Store your syrup in an airtight container in the fridge for up to a week. You can also freeze this syrup using an ice cube tray and keep it in the freezer for 2-3 months.

Nutrition

Serving: 2tablespoonsCalories: 69kcalCarbohydrates: 17gProtein: 0.1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.004gSodium: 2mgPotassium: 17mgFiber: 0.3gSugar: 17gVitamin A: 1060IUVitamin C: 0.3mgCalcium: 5mgIron: 0.1mg