Homemade Pumpkin Syrup
This Homemade Pumpkin Syrup is like liquid pumpkin pie — smooth, sweet, and perfectly balanced without too much spice. Made with dark brown sugar, real pumpkin, and warm spices, it’s perfect for pumpkin spice lattes, chai, matcha, cold foams, or drizzling over pancakes, waffles, and French toast.
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Servings: 8 ounces
Equipment
- syrup bottle or mason jar
Ingredients
- 1 cup dark brown sugar
- 1 cup water
- 1 cup canned pumpkin
- 8 whole cloves or ¼ teaspoon ground cloves
- ½ inch chunk of ginger or ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 cinnamon sticks or 1 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- In a medium saucepan, combine the dark brown sugar, water, canned pumpkin, cloves, ginger, and salt. Break the cinnamon sticks in half and add them to the pan.
- Set the vanilla bean paste aside for later.
- Bring the mixture to a simmer over medium-low heat. Let it gently simmer for 15 minutes, stirring every 5 minutes to keep it from sticking.
- Carefully pour the mixture through a fine mesh strainer to remove the pumpkin puree, cloves, ginger, and cinnamon pieces.
- Strain 2–3 times, or until the syrup is a smooth, thin liquid with no puree remaining.
- Stir in the vanilla bean paste, then let the syrup cool at room temperature for at least 1 hour.
- Transfer to a syrup bottle or container, and store in the fridge for up to 2–3 weeks.
- Save the leftover pumpkin puree and use as a toast or yogurt topper, or blend into smoothies.
Notes
The whole cloves, fresh ginger and cinnamon sticks will give you the smoothest syrup texture. If you use ground seasonings, you will have a more gritty textured syrup.