Ingredients
Spiced Pumpkin Base
- ¼ cup pumpkin puree
- 1 ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Syrup Mixture
- ¼ cup packed brown sugar
- ¼ cup maple syrup
- ¾ cup water (add more for a thinner syrup)
- ½ teaspoon maple extract (or replace with more vanilla extract)
- ½ teaspoon vanilla extract
Instructions
- Combine pumpkin and spices: Add pumpkin puree, ground cinnamon, ginger, cloves, and nutmeg into a small saucepan over medium-low heat. Whisk continuously to combine into a thickened paste consistency. Cook for about 3 minutes while whisking frequently to develop the flavors and prevent sticking.
- Add sugars and simmer: Stir in the brown sugar, maple syrup, and water, whisking to dissolve the sugar thoroughly. Heat the mixture until it reaches a gentle simmer, making sure it does not boil. Allow it to simmer for 5 minutes to meld the flavors and thicken slightly.
- Finish and cool the syrup: Remove the saucepan from the heat and stir in the vanilla and maple extracts to enhance the aroma and taste. Optionally, allow the syrup to cool for 10 to 15 minutes before straining through a fine mesh sieve to remove any spice bits for a smoother syrup. Store in a sealed container refrigerated for up to 7 days.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- Adjust water quantity for desired syrup thickness—more water for a thinner syrup.
- Strain the syrup if a smooth texture is preferred, though this step is optional.
- This syrup adds a delicious autumnal touch to coffees, lattes, pancakes, waffles, and desserts.
- Store refrigerated in a sealed jar for up to one week.
- Prep Time: 2 minutes
- Cook Time: 9 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
