Time: 30 minutes
Makes 2 cups of syrup and keeps for a couple of weeks in the fridge
Ingredients:
- 1/2 cup pumpkin purée
- 1/2 cup brown sugar
- 1/2 cup water
- 1 cup sweetened condensed milk
- 1/2 tbsp vanilla extract
- 1/2-1 tbsp pumpkin pie spice extract
Directions: In a small sauce pan, add the pumpkin purée, brown sugar, and water. Stir everything to combine and over medium high heat, bring to a boil and immediately reduce to the heat to simmer for about 3 minutes.
Once smooth and reduced slightly, pour through a fine mesh sieve to get any pumpkin bits out of there and set aside.
Rinse out the sauce pan and add the sweetened condensed milk. Add the warm pumpkin syrup and stir gently to bring together into a smooth mixture. You can put it back on the stove on the lowest heat if you need to but the syrup should still be warm enough. You don’t want to heat this too high or it could curdle. Add the vanilla and pumpkin pie spice extract and stir together.
Pour into a jar or container and store in the fridge to use for coffees. This should keep in the fridge for a couple of weeks if sealed properly.