Pumpkin Spice Syrup (Step-by-Step Recipe)
This recipe only needs a handful of ingredients and about 15 minutes on the stove. So, let’s walk through it step by step.
Equipment
- Small or medium saucepan
- Whisk or sturdy spoon
- Measuring cups and spoons
- Fine mesh strainer (optional but helpful)
- Glass jar or bottle for storage
- Funnel (optional, but makes bottling easier)
Ingredients
- ¼ cup pumpkin purée (make sure it’s pure pumpkin, not pie filling)
- ½ cup brown sugar
- ¼ cup white sugar (optional—it balances out the richnes
- 1 cup water
- 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp each nutmeg, ginger, cloves)
- 1 teaspoon vanilla extract
- Optional: pinch of salt to deepen the flavor
Instructions
- Step 1) Combine Ingredients in a Saucepan: Add the pumpkin purée, brown sugar, white sugar, water, and pumpkin pie spice into your saucepan. Next, whisk until the mixture looks smooth and well-blended. This helps prevent any clumps before it heats up.
- Step 2) Simmer and Infuse: Place the saucepan over medium heat and bring the mixture to a gentle simmer and not a boil. Afterward, stir often so the sugars dissolve fully and the pumpkin doesn’t stick to the bottom. After about 5–8 minutes, the syrup should thicken slightly and smell like autumn in your kitchen.
- Step 3) Strain and Finish: Once off the heat, stir in your vanilla extract. If you want a smoother syrup, pour it through a fine mesh strainer into a bowl. This will remove any leftover pulp or spice flecks. Next, let the syrup cool for about 15 minutes before bottling.
- Step 4) Store Your Syrup: Use a funnel to pour the cooled syrup into a clean glass jar or bottle. Store it in the fridge, and give it a good shake before each use. Commonly, pumpkin settles at the bottom. It should stay fresh for 10 to 14 days.