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Pumpkin Spice Syrup

20 min·91 Views
Pumpkin Spice Syrup

Flora Petrova

352 Recipes

The author has not written a description for this recipe.

Allergens
Vegan
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
897kcal

1 Portion · 657 g

Protein
4 g
Carbohydrates
213 g
Fat
1 g
Fiber
12 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

1

g
  • Brown Sugar200 grams
  • Water200 milliliters
  • Pumpkin Puree300 grams
  • Cinnamon1 teaspoon
  • Ginger Powder
  • Clove Powder
  • Nutmeg Powder
  • Allspice Powder

Prepare the syrup base:

  1. 1

    In a medium saucepan, combine 200 g Brown Sugar and 200 ml Water.

  2. 2

    Heat over medium heat, stirring occasionally, until the sugar is fully dissolved.

Add pumpkin and spices:

  1. 3

    Stir in 300 g Pumpkin Puree

  2. 4

    1 tsp Cinnamon

  3. 5

    ½ tsp Ginger Powder

  4. 6

    ¼ tsp Clove Powder

  5. 7

    ¼ tsp Nutmeg Powder and

  6. 8

    ¼ tsp Allspice Powder.

  7. 9

    Mix well until the ingredients are fully combined.

Simmer the mixture:

  1. 10

    Lower the heat and let the mixture simmer for 10–15 min, stirring occasionally.

    Timer15 min
  2. 11

    This helps the syrup thicken and the flavors to meld.

Strain and cool:

  1. 12

    Remove the saucepan from heat.

  2. 13

    Pour the syrup through a fine mesh strainer into a clean bottle or jar to remove any pumpkin solids, creating a smooth syrup.

  3. 14

    Allow the syrup to cool to room temperature before using.

Store and enjoy:

  1. 15

    Store the pumpkin spice syrup in the refrigerator for up to two weeks.

  2. 16

    Use it to flavor coffee, tea, or desserts.

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