Prep 5 mins
Cook 6 mins
Perfect for a Pumpkin Spiced Latte or topped on Pumpkin Spice Pancakes! It is a necessary staple for fall!
- 1 1⁄2 cups water
- 1 1⁄2 cups sugar
- 2 1⁄2 teaspoons pumpkin pie spice
- 3 tablespoons canned pumpkin puree
- Combine water and sugar in a medium pot over medium heat. Cook until sugar has completely dissolved. Whisk in remaining ingredients. Cook for about 6 minutes, stirring frequently. Do not allow mixture to come to a boil. Strain syrup through cheesecloth into a large glass measuring cup. Transfer to bottle of your choice and store in the refrigerator.
Prepared with 1-1/2 cups Splenda for Baking in place of the sugar and am using in my coffee for a wonderfully flavored seasonal taste. Thanks for sharing!
I know this is meant for pancake syrup but I wanted it for my pumpkin pie lattes since going to Starbucks every day in the fall is not in my budget. YUM! This was excellent. I can't wait to try it on my pancakes too.
This recipe was made to top your Pumpkin Spiced Pancakes, & they really do go well together ~ Totally delicious! We did use a bit more than half the syrup that first time around, so for another round with your pancakes, I mixed what was left with some pure maple syrup, but that combo was very satisfying, too! Many thanks for posting this great keeper of a recipe!