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Rian Mecklenburg's avatarRian Mecklenburg

Homemade Pumpkin Spice Syrup

This homemade pumpkin spice syrup is rich, cozy, and easy to make in under 20 minutes. Perfect for lattes, chai tea, pancakes, and fall desserts, it’s an amazing way to bring autumn flavors into every sip and bite.
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Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Servings: 20 Ounces
Ingredients Method Notes

Ingredients
  

  • 1/2 cup water
  • 1/2 cup brown sugar packed
  • 1/2 cup pumpkin puree
  • 14oz can sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste or vanilla extract

Method
 

  1. In a medium saucepan, combine the pumpkin puree, water, and brown sugar and bring to a simmer for 3-5 minutes over medium heat.
  2. Remove from the heat and over a bowl strain the mixture through a strainer, ensuring to remove the pumpkin pulp. Using a rubber spatula, press out as much of the liquid from the pulp of the pumpkin.
  3. In the same saucepan, add the strained pumpkin liquid and the can of sweetened condensed milk. Mix until thoroughly combined, this will take some time to combined fully.
  4. Add in the ground cinnamon, pumpkin pie spice, and vanilla bean paste (or vanilla extract). Stir to completely combine.
  5. Remove from the heat and let cool for about 10 minutes.
  6. Store in mason jars, squeeze bottles, or an airtight container.
  7. Enjoy!

Notes

  • Make sure to store in the refrigerator for up to 1-2 weeks.
  • You can replace the vanilla bean paste with an equal amount of vanilla extract.
  • I recommend storing in squeeze bottles for easy use.