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Pumpkin Spice Syrup

3.00 Mitt(s) 4 Rating(s)4 votes, average: 3.00 out of 54 votes, average: 3.00 out of 54 votes, average: 3.00 out of 54 votes, average: 3.00 out of 54 votes, average: 3.00 out of 5

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Level: Easy

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Description

Instead of spending tons of money on the ever-popular pumpkin lattes, why not make your own at home with this homemade pumpkin spice syrup? (No artificial ingredients required!)

Ingredients

  • 2 Tablespoons Pumpkin Puree
  • ½ cups Granulated Sugar
  • 1 cup Water
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cloves

Preparation

Combine all ingredients in a small saucepan. Over low heat, bring to a simmer, stirring occasionally to keep the sugar from burning.

Simmer until the sugar is completely dissolved and the pumpkin is fully mixed into the syrup. Allow to cool for 10 minutes before transferring to an airtight container. Refrigerate and use within 3 weeks.

9 Comments

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nattiesmom on 9.28.2011

I doubled the pumpkin when I made it and it was quite good! This would be yummy on ice cream as well.

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Savvy Julie on 9.28.2011

Sadly, this recipe is NOT safe for water bath canning. It just doesn’t have enough acid and hasn’t been heated for long enough.

More info on why this isn’t safe can be found here:
http://www.savvyeat.com/brain-food-101-the-science-of-canning/

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Katie's Famous Jams on 9.28.2011

I am wondering too about processing this in a water bath and how long it should be?
Also, where can we get those cute jars?

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candykettle on 9.26.2011

oh wow! this has been my fetish lately….homemade syrups and mixes to use in my SodaStream and Nespresso latte maker….thank-you. I’ll let you know how it turns out once I get my pumpkins out of the garden!

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Rachel on 9.26.2011

I would also like to know if and how this could be canned! It would be great to try out at Thanksgiving and then give little jars in gift baskets at Christmas!

4 Reviews

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amyhen on 11.17.2011

I really enjoyed this. I read all of the previous reviews before starting. I doubled the pumpkin. I have a microplane spice grater and grated my own nutmeg. I did not have any clove to use. I strained the syrup through a fine mesh sieve and the finished syrup was not grainy at all. When I make it again with cloves, I am going to put whole cloves in a tea ball and see what that does.

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mayasmom on 9.15.2011

I had the same experience of having a grainy syrup. I really wanted to like this. The ingredients are simple and readily on hand. If I could’ve achieved a smoother texture it would have been better.

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smileyks on 9.15.2011

I had the same experience with cooking longer and it still being grainy from the spices. I also added an extra 1T of pumpkin, but could have done more. I had to add about 3T to one cup of coffee to be able to taste it. It seemed to stay mixed well and it did add a good flavor.

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nlchap74 on 9.15.2011

I cooked this longer and it was still grainy, not sugar but the rest of spices. I think it also needs more pumpkin flavor.

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