I first created this syrup in 2010, and I’ve made it every fall since and here are just some of the ways that we use it:
- homemade vegan pumpkin spice lattes and chai lattes
- pumpkin spice old fashioneds (1 teaspoon pumpkin spice syrup, dash of bitters, 2 oz bourbon or rye, a little club soda, orange peel)
- spooned on top of ice cream
- stirred into oatmeal
- added to soy or almond milk to make pumpkin spice milk (Milo loves this)
Pumpkin Spice Syrup
makes 12 ounces or 10-12 servings
1 1/2 cups water
1/2 cup canned pumpkin
1/2 cup loosely packed dark brown sugar
1/4 cup maple syrup
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
Combine all ingredients except vanilla in a nonstick pot, then bring to a boil. Reduce heat to medium-low and simmer for 45 minutes, stirring briskly with a fork or whisking every 5-10 minutes. After 45 minutes, the syrup should have reduced to a consistency slightly thicker and more viscous than a simple syrup — when you lift your fork or whisk out of the syrup, a few syrupy strands should come up with it. Turn the heat off and mix in the vanilla. When the syrup has cooled completely, give it another good stir before transferring to a canning jar. It will have thickened up even more and the final consistency should be between maple syrup and molasses.
Recipe originally posted to joannavaught.com in November 2010.