Pumpkin Spice Syrup

I am nothing if not basic. Gimme all that fall stuff and let’s have pumpkin spice everywhere! Donuts? Absolutely. Candles? Heck yeah! Coffee? Uh, duh! But to save myself some cashola, and because yes, I actually do make THE BEST pumpkin spice syrup around, I whip up my own. Want the recipe? Sure you do! You’re gonna need:

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Pumkin Spice Syrup

Yield: 24

Author: Christine Van Bloem

Prep time: 20 MinTotal time: 20 Min

Save a fortune with this incredibly tasty and totally pumpkiny coffee syrup you can make at home with just 5 ingredients!

Ingredients

• 1 cup water
• 1 cup turbinado sugar
• 1 cup canned pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1 14 ounce can sweetened condensed milk

Instructions

1. Add water and turbinado sugar to saucepan and turn heat to high. Whisk to mix and bring to a boil.
2. Once the sugar has melted, turn heat to low.
3. Add pumpkin, pumpkin pie spice, and sweetened condensed milk to the sugar mixture. Whisk gently to combine.
4. Increase heat to medium, whisking constantly until a gentle simmer begins. Remove from heat and allow to cool.
5. This will keep in your refrigerator for two weeks.

Notes

Equipment:

• 2 qt saucepan
• whisk
• measuring cups and spoons

Adjustments

If you prefer, you can use either white or brown sugar instead of the Sugar in the Raw. Both will lend a slightly different flavor, and I’d give brown sugar a try before white for its delightful molasses flavor.



Also, be sure to use pumpkin instead of Pumpkin Pie Filling. The Pumpkin Pie Filling has spices already added and we’re taking care of that on our end, so pure pumpkin only!