*This post has been updated! See the very bottom for my explanations. This syrup is a keeper at my house. We use it in Ice Tea all summer, in coffee and over caramel ice cream as our favorites.*
When we were at Apple Annie's last weekend I noticed they had a variety of flavored syrups. One caught my eye, Pumpkin Spice Syrup; that would go perfect with my Pumpkin Pancakes from last week! Well it's Pumpkin everything right now and I love it, so being the D.I.Y.'er that I am I said "I can make that!" and began first thing Monday morning. It's super easy, delicious, and a lot less expensive than store bought. There are a few different versions out there and I will show you mine. I call mine Pumpkin Pie Spice Syrup.
Put 2 cups of water in a saucepan, stir in 1 tablespoon plus 1 teaspoon of pumpkin pie spice, and 2 tablespoons of pureed pumpkin. Bring to a boil and let it sit for about 20 minutes until cool. Measure out 2 cups of sugar and set aside.
Put a coffee filter in a funnel over your jar and pour in the spiced cooled water. This will take a while so have some patience. You can change out the filter to speed things up if you like. It really doesn't need to be filtered but it is such a nice color after being filtered and mellows the sharpness of the spices a bit. *Because of the addition of pumpkin, be sure you refrigerate this syrup.*
After it is filtered, measure and add more water if needed to bring it to a 2 full cups. Return it to the saucepan and sprinkle it with a scant tablespoon of Sure Jell. ** (Sure Jell is a package pectin used in making jams and jellies, it is optional in this recipe) Mix well and bring to a boil for 1 minute. Stir in sugar all at once and return to a boil. When it is boiling hard, boil for 1 minute. Remove from heat, stir in 1 tsp of vanilla and let it cool. Don't leave out the vanilla, it really makes this syrup special.
**If you don't want to use Sure Jell you don't need to, it just adds some thickness to the syrup. Boiling before sugar is added won't be necessary, and boil it about a minute after the sugar is added and don't stop stirring.
Wasn't that easy? Serve it over pancakes, use it instead of sugar or honey in hot cereals, stir it into plain yogurt, or perhaps over ice cream. It's so good! Maybe even in your coffee? Hmmm, I'll have to try that next. Wouldn't this make a super gift from your kitchen?
I thought that you might like a tag for your freshly made Pumpkin Pie Spice Syrup so I made you one. Use regular printer paper or a sturdy card stock.
*Updated info* I made some changes to the original recipe.
I tried this recipe many different ways trying to come up with a syrup that had a nice thick consistency that didn't thin out when it was poured over hot pancakes. I had a lot of trials and errors and I have decided that the recipe will have to do as it is. I tried adding more sugar less sugar, pectin, jell powder, and I still came up with about the same thing. Except for that time when I added a lot of sugar and cooked it too long and it became crystallized!
Don't get me wrong! This is a delicious syrup, I just wanted it to go from the fridge to the hot pancakes and maintain it's consistency; I think that I need to quit and move on! Also, I understand that adding a tablespoon of vodka to the finished syrup will prolong it's refrigerated shelf life. I have not tried this tip.
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