Pumpkin Spice Syrup
Author: Jee Choe
A simple syrup flavored with pumpkin spice and pumpkin puree.
Prep Time 7 minutes mins
Total Time 7 minutes mins
Add all pumpkin spice ingredients into a saucepan and bring to a boil.Stir to make sure sugar has completely dissolved. Strain.Use a mesh strainer to help separate any solids that didn't dissolve completely into the syrup. Pour syrup into an airtight container.Cool and store syrup in an airtight container in the refrigerator for up to a week. Shake well before using.
- Be sure to use canned pumpkin puree, not pumpkin pie mix, which has added ingredients. Pumpkin should be the only thing on the ingredients list.
- The syrup will be thin right after cooking, but it will thicken slightly as it cools.
- Store pumpkin spice syrup in an airtight container in the refrigerator for 1 week.
- Add 1-2 tablespoons to coffee or tea to make it pumpkin spice flavored.
- Whisk it up with heavy cream to make pumpkin spice whipped cream.
- Pour it on top of pancakes, French toast, or waffles instead of regular syrup. You can also add it to yogurt or oatmeal as a sweetener.
Calories: 62 | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 19mg | Fiber: 1g | Sugar: 15g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg