Pumpkin Spice Syrup

I’m not in the hates-pumpkin-spiced-lattes club, but I avoid buying them from that one coffee shop because, honestly? They’re too sweet for me. Other than that, I think they’re pretty tasty, and I enjoy indulging in one now and then in the fall, but only if it’s made from scratch. I sweeten my version with maple syrup, but you can sweeten yours with sugar or brown sugar if you prefer.

To begin, I usually make a big batch of my own toasted pumpkin pie spice, and if we are lucky enough for a bountiful pumpkin harvest, I’ll roast one up and puree the flesh for this as well. The store bought versions of both pumpkin puree and pumpkin pie spice will do nicely too.

If you don’t have an espresso machine at home, you can add cream or half-and-half to this syrup to make a delicious coffee creamer. Sometimes I make it this way just for a little variety, or I’ll add some syrup to plain milk and gently warm it for the kids. Delicious.

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Pumpkin Pie Syrup

Author: A Wooden Nest

This recipe makes a spiced pumpkin syrup that's perfect for sweetening your coffee beverage.

Ingredients

• 1 cup pumpkin puree
• 3/4 cup maple syrup
• 2 tablespoons pumpkin pie spice (recipe here)

Optional

• 2 cups cream

Instructions

1. Combine the pumpkin puree, pumpkin pie spices and maple syrup in a small saucepan and place over medium-high heat, stirring frequently.
2. Once the mixture starts to heat and loosen up, remove from heat.
3. If you want to turn this into a pumpkin spiced coffee creamer, go ahead and add the cream now, stirring until fully incorporated.
4. Store in the refrigerator for up to a week in an airtight container, or up to three months in the freezer.

Notes

Feel free to substitute the maple syrup for brown sugar or sweetener of your choice.

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