Homemade Pumpkin Spice Syrup

1. In a sauce pot, add all of your ingredients. Over a medium flame, cook mixture stirring frequently, until it reaches a simmer. Once gently simmering, turn heat to low and cook, stirring occasionally about 5 minutes. Do not allow it to boil, otherwise the ground cinnamon could turn the syrup goopy.

2. After syrup has cooked, remove it from the heat and pour through a fine mesh strainer into an airtight (glass) container, catching any chunks of pumpkin. For a smoother syrup, line your strainer with cheesecloth before straining.

3. Store the sealed jar of syrup in fridge and use to sweeten and flavor teas and coffees, or pour over ice cream, yogurt, pancakes and waffles! Will store this way for up to two weeks!

Notes:
– Make sure to shake well before using. Syrup will thicken up quite a bit in the fridge. So if need be, gently heat (put the jar in the microwave or in a pot of simmering water for just a few seconds until it loosens up), before use. I didn’t need to do so—even after refrigeration my syrup was still pourable.
– Since this syrup is made with real pumpkin, real spices and real unrefined sweeteners it will taste like a nice homemade version! Also, when added to warm drinks, it won’t be as strong as Starbucks’ version. I know they do a pump or two of their syrup for each drink but believe you’ll need more here. We’re choosing the natural route, so add a bit more of the homemade stuff, to your taste, and enjoy!

Makes about 1 3/4 cups.