Pumpkin Spice Syrup

Pumpkin Spice Syrup

I love pumpkin, especially this time of year…let’s be honest, who doesn’t? If you don’t…I don’t want to hear about it, and millions of others don’t either. I am just going to pretend it tastes like soap to you and to the rest of the world  it is a delicious marker that fall is finally here. This little syrup is such a great addition to several morning breakfasts treats. We make it and eat it with french toast, pancakes and waffles. You can also add it to cobblers and ice-cream if you are looking for a dessert. If you want to double the fun you can add it to yummy pumpkin spice waffles as well. I promise you, no one will complain!

Pumpkin Spice Syrup Pumpkin Spice Syrup Pumpkin Spice Syrup

1. In a heavy bottomed pot add pumpkin, sugar, pie spice, and butter. Cook over medium heat for about 10 minutes, stirring regularly.

2. Slowly add the water, stirring during the addition. Cook for about 10-15 minutes on medium/high to high heat.Pumpkin Spice Syrup

3. Add vanilla off the heat and stir to combine. Place syrup in a jar or container with a lid. Keeps in fridge for up to a week.

Pumpkin Spice Syrup sharingthyme.com

Pumpkin Spice Syrup:

1 regular can pumpkin puree

2 cups brown sugar

2 tsp pumpkin pie spice

1 stick butter

2 cups water

1 tbsp vanilla

 

Method:

1. In a heavy bottomed pot add pumpkin, sugar, pie spice, and butter. Cook over medium heat for about 10 minutes, stirring regularly.

2. Slowly add the water, stirring during the addition. Cook for about 10-15 minutes on medium/high to high heat.

3. Add vanilla off the heat and stir to combine. Place syrup in a jar or container with a lid. Keeps in fridge for up to a week.

 

 

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