Homemade Pumpkin Syrup Recipe
Fall doesn't feel official at my house until there's a jar of this in the fridge. I make a batch every October and keep it going for weeks, pancakes one morning, a splash in coffee the next. It's just one pot, some pumpkin puree, about 10 minutes, and it tastes like real pumpkin.
Servings: 12 (Makes about 3 cups)
Calories: 178kcal
Ingredients
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1/2 tsp cinnamon
- 3/4 cup water
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- 5 Tbsp pumpkin puree
Instructions
- Combine all ingredients in a small sauce pot over medium-high heat.
- Using a silicone covered whisk, stir all ingredients and bring the mixture to boil.
- Once it starts to boil, immediately lower the heat to medium. Keep slowly stirring.
- Cook for 2-3 minutes, still slowly stirring the mixture.
- Cool to room temperature and transfer syrup into a jar with a lid.
- Keep refrigerated.
Nutrition
Calories: 178kcal | Carbohydrates: 46g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 37mg | Fiber: 1g | Sugar: 46g | Vitamin A: 975IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.2mg