Pumpkin Spice Syrup – Day 12!

I love pumpkin spice as much as the next gal, but sometimes it can be a little too sweet and overpowering.

Making your own at home can help you control the sweetness and adjust any spices based on your personnal preferences.  I like a little more cinnamon, you may like a little more ginger, either way you can play with this recipe and make it your own pumpkin spice heaven.


1 1/2 cups water

1 1/2 cups sugar

1/2 cup fresh pumpkin puree or pumpkin pie filling

4 cinnamon sticks

4 t freshly grated nutmeg

2 t minced fresh ginger

2 t whole cloves

2 t vanilla extract

1/2 t pumpkin pie spice

1/4 cup sweetened condensed milk

1. Mix water and sugar in a saucepan. Bring water to a boil, reduce heat to

     medium-low, and cook, stirring regularly, until sugar is dissolved completely

      into a simple syrup, about 5 minutes.

2. Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger,

     cloves, vanilla extract, and pumpkin pie spice into the syrup. Bring liquid again

      to a simmer and cook until the syrup is well-spiced, 8 to 10 minutes.

3. Strain the mixture through a sheet of cheesecloth. Return liquid to the

      saucepan over low heat.

4. Stir sweetened condensed milk and remaining 2 tablespoons pumpkin pie

      puree or filling into the spiced syrup and cook, stirring regularly, until the

      pumpkin dissolves into the liquid, about 5 minutes.


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