Sunday, September 16, 2012

Ridiculously Easy Recipe: Pumpkin Spice Syrup

A little bit of Fall in sunny Florida

Fall is here! Fall is here! Fall is...Oh, that's right. I live in Florida, land of palm trees, old people and 87 degree Christmas'.

Autumn is but a faint memory for me after living in the Sunshine State for the last 18 years. In Florida, the signal Fall has began can really only be attributed to what flavors are removed and added to the restaurants in the area. Apples, pomegranate, and squash begin making an apperance. Pumpkin bursts out of every dish, both savory and sweet. When I worked at Starbucks a year ago, my best month there was the month we released the pumpkin spice latte and I learned how beautifully it paired with our chai syrup. That's why I was so excited to find this recipe for homemade pumpkin spice sauce. While I adore the  Starbucks version, $3.55 for my daily latte is a bit steep.

 This pumpkin spice syrup is great in coffee or espresso, or even as a topping for vanilla ice cream. My sister-in-law Allison swears by it with peanut butter on sandwich bread. Although there is no substitute for hay rides, rolling around in crunchy leaves or the cool smell in the air as summer fades away, this pumpkin spice syrup comes pretty close!

Whisk vigorously to prevent scorching

Stir through a mesh strainer to remove any grainy pieces and create a smoother sauce

Perfect for lattes, ice cream topping, or plain on it's own!

Pumpkin Spice Syrup

Makes 8-12 servings

2/3 cup pumpkin puree (canned is fine, but make sure it's pure pumpkin not pie filling!)
2/3 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (or equal parts ground ginger, ground cloves, and ground nutmeg)
1 1/4 cup water
1/2 teaspoon vanilla

  1. In a heavy sauce-pan, combine the ingredients and bring to a boil, stirring constantly to prevent burning.
  2. Let the mixture cook down for 10-15 minutes until thick and syrupy (best test is whether or not it coats the back of a spoon)
  3. Remove from heat, and strain over a fine, mesh strainer or pour through a cheesecloth to catch any chunky bits.*
  4. Store in the refrigerator and stir 2-3 tablespoons into your morning coffee or espresso for a special treat. I've found it's also marvelous as an ice cream topping. 
*not required but I really disliked the chunky cinnamon/pumpkin bits in my first latte. If you don't mind the texture, feel free to skip this step! 

This weekend when I'm home with Jeff, we're going to experiment making our own pumpkin spice frappes in the smoothie maker! I can't wait! 

What are your favorite fall recipes? Comment below!

Simple, Delicious, Done!


Shauna E!


  1. Replies
    1. Thanks! I'm still holding out for a retro 50s kitchen theme but this works for now. Also, you should make the pumpkin syrup-it's DIVINE!