Pumpkin Syrup, 2 ways

A Facebook friend’s request for a Starbucks-style pumpkin syrup launched this recipe search. I found this recipe online and gave it a whirl. It was heavy on the sweet and spice, but light on the pumpkin. I doubled the amount of pumpkin from the original recipe, and this made a delightful chai-style drink when mixed with our favorite green tea. I also made a spice-free version (same recipe without the cinnamon, nutmeg or cloves).  I wanted something that showcased the pumpkin flavor a little more.  Mission accomplished, but I still found it a little too sweet. Pumpkin has such great natural sweetness, it doesn’t need a ton of extra sugar. In the end, it turns out that I don’t really enjoy pumpkin-flavored beverages. However, we are going to throw the syrup on pancakes this weekend. Can’t wait!


  • 4 Tablespoons fresh pumpkin puree
  • 1/2 cup sugar
  • 1 cup water
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves


  1. Whisk together all ingredients in a nonreactive pan until the sugar is dissolved.
  2. Slowly bring the mixture to a simmer over medium-low heat.
  3. Brush down the sides with plain water occasionally to keep the sugar from burning.
  4. Simmer until at least 1/4 of the liquid has evaporated.
  5. Cool, then pour into an airtight container. Store in the refrigerator for up to 3 weeks. We have found that the syrup usually needs a little shake before pouring.

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