Pumpkin Spice Syrup
Ingredients
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup water
1 cup pure maple syrup, sugar, or honey
1 teaspoon ground cinnamon or raw cinnamon sticks
1/2 teaspoon ground nutmeg
1/4 teaspoon ground or whole cloves
1/4 teaspoon ground or whole ginger
1 teaspoon vanilla extract
A pinch of salt
Instructions
In a saucepan over medium heat, combine the canned pumpkin puree and water. Stir until well combined and heated through.
Add the maple syrup, cinnamon, nutmeg, cloves, ginger, and a pinch of salt to the pumpkin mixture. Stir continuously to combine all the ingredients.
Allow the mixture to simmer for about 5-7 minutes, stirring occasionally. The syrup should thicken slightly.
Remove the saucepan from the heat and stir in the vanilla extract. Taste and adjust the spices or sweetness to your liking.
Let the syrup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to two weeks.
