Pumpkin Spice Syrup
Author:Learn how to make Pumpkin Spice Syrup at home! It only takes a few minutes and is full of delicious spiced pumpkin flavour. Use in your favourite fall beverages or drizzle on bakes, desserts, and pancakes.
Ingredients
- 1 cup (200 grams) brown sugar , or granulated sweetener
- 1¼ cup (300 ml) water
- ⅓ cup (80 grams) pumpkin puree
- 2 teaspoons pumpkin spice , see notes for alternative
- 1 pinch freshly ground black pepper
- ¼ teaspoon sea salt
- ½ teaspoon vanilla
INSTRUCTIONS
- Add the brown sugar, water, pumpkin, pumpkin spice and salt to a small pan. Stir/whisk to combine.
- Bring to a gentle simmer, stirring occasionally for about 5 minutes or until the sugar has completely dissolved and the syrup will coat the back of a spoon.
- Remove from the heat, add the vanilla, stir it in, then pour into a small jar or other heat proof lidded container.If you prefer to have a thinner syrup without the pumpkin puree, simply strain it through a sieve over a bowl, then bottle the syrup. The remaining pumpkin solids can be composted or added to a smoothie or oatmeal.
NOTES
Store pumpkin spice syrup in an airtight container in the fridge for up to 10 days. It can also be frozen for up to 3 months but some crystallization may occur once defrosted. This is easily remedied by gently heating it again.
No pumpkin spice? Use this instead: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ground ginger.
NUTRITION
Serving: 1tablespoon | Calories: 44kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.02g | Sodium: 33mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 477IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.2mg
