Pumpkin Syrup
This Pumpkin Syrup is easy and quick to make with just a few ingredients. It’s way tastier and cheaper than any store-bought version, so it’s almost addictive.
Servings: 10
Calories: 86kcal
Ingredients
- ½ cup pumpkin puree
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- In a medium saucepan, whisk together the pumpkin purée, brown sugar, granulated sugar, and water over medium heat.
- Bring the mixture to a gentle simmer, stirring frequently, until the sugars are fully dissolved, and the syrup begins to thicken slightly, about 8–10 minutes.
- Remove from heat and stir in the vanilla extract and pumpkin pie spice.
- Allow the syrup to cool slightly, then pour into a glass jar or bottle.
- Refrigerate for up to 2 weeks and shake well before using.
Notes
- Store your pumpkin pie syrup in a sealed glass jar in the fridge for up to 2 weeks.
- I don’t recommend keeping it in the freezer. It will not have the same consistency when it thaws.
- Keep the heat at medium and avoid boiling the syrup. If the sugar crystallizes, you’ll have to start over.
Nutrition
Calories: 86kcal | Carbohydrates: 22g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 1907IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.3mg