Pumpkin Spice Syrup

BRACE YOURSELVES.  PUMPKIN SPICE SEASON IS HERE!!!!

Eating or drink anything with the blend of cinnamon, clove, all spice, nutmeg, and ginger always get me into the Autumn or Halloween spirit. 

I was so ready for it I made my own Pumpkin Spice Extract, you should go check it out. Keep a look out for all the yummy Pumpkin Spice baked goods I'll be making the next two months.

Did you know that Pumpkin Spice has been around since the 1890's? Who knew that our great-great grandparents were the inventors of our Pumpkin Spice obsession.

Use this syrup in your coffee, hot chocolate, pancakes, waffles, biscuits, and scones.  Anything that you would want syrup on it you can use this. Add to some half and half or almondmilk to make creamer.

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Pumpkin Spice Syrup

Tools

Medium to Large Sauce Pan

Glass or Plastic Container with a lid

Funnel

Cooking Time: About 15 minutes

Yields: ~ 3 1/2 cups

Recipe

2 cups Unrefined Sugar

1 cup Brown Sugar

2 1/2 cups Water

1/2 cup Pure Pumpkin, make sure its not pumpkin pie filling

1/2 teaspoon Sea Salt, I used course salt if using a finer grain use 1/4 teaspoon

2 Tablespoons Pumpkin Spice Extract, can use ground Pumpkin Pie Spice

1 Tablespoon Vanilla Extract, I used homemade extract

1.) Dissolve pure pumpkin into water so it won't be clumpy. Turn the heat on medium high.

2.) Bump up the heat to high, add sugar, brown sugar and sea salt. Bring to a rolling boil for 5 minutes.

3.) Add pumpkin spice and vanilla extract, let boil for another 5 minutes.

4.) Turn off the heat and let it cool completely, about 1 hour.
5.) Once the syrup has cooled, transfer into desired container. You may need to strain it with a mesh strainer if the pumpkin didn't fully dissolve. Store in a cool area.

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