Ingredients
Units
Scale
- 1 1/4 cup water
- 1/4 cup canned pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 1/4 tsp pumpkin pie spice (1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger powder, 1/4 tsp clove, 1/8 tsp allspice)
- 1 tsp vanilla extract
Instructions
- Combine the water, pumpkin puree, coconut sugar, maple syrup and pumpkin pie spice in a small sauce pan and whisk well.
- Set over medium heat and bring to a simmer for about 10 minutes, stirring often. You want the syrup to still be thin enough to pour, but thick enough to coat the back of a spoon. Turn off the heat and add the vanilla extract. Stir well.
- Remove from the stove and allow to cool before adding it to a jar or bottle. Store in the fridge for up to 2 weeks. Serve the syrup over pancakes, or in your coffee, adjusting the amount to your taste!
Notes
If you’re making this recipe AIP, make your own pumpkin pie spice as listed above, but omit the all spice and swap the nutmeg for mace.
- Prep Time: 5
- Cook Time: 10
- Category: Drinks
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 63
- Fat: .1g
- Carbohydrates: 15.7g
- Fiber: .2g
- Protein: .1g
Keywords: pumpkin spice syrup