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Pumpkin Syrup
Your fall cocktails (and homemade lattes) aren't complete without your own homemade pumpkin syrup.
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Ingredients
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 cups water
  • 1 cup packed brown sugar
  • 1 cup pure maple syrup
  • 3-4 cinnamon sticks
  • 2 tsp pumpkin pie spice
  • Pinch of kosher salt
  • 2 tsp vanilla bean paste or vanilla extract
Instructions
  • Add the pumpkin purée, water, brown sugar, maple syrup, cinnamon sticks, pumpkin pie spice, and salt to a medium saucepan.
  • Bring to a gentle simmer over medium heat, stirring until the sugar has completely dissolved.
  • Reduce the heat to low and simmer for approx. 8-10 minutes, stirring occasionally.
  • Remove from the heat and discard the cinnamon sticks.
  • Strain through a fine-mesh strainer into a heatproof container.
  • Stir the vanilla bean paste or extract into the strained syrup.
  • Let cool completely, then transfer to an airtight container and refrigerate for up to 2-4 weeks. Shake before using.