At a glance
You're making a homemade pumpkin spice syrup that comes together quickly with minimal hands-on time. The key is keeping everything over low heat while dissolving the sugar and gently warming the pumpkin mixture—no boiling allowed. Once cooled, you'll have a versatile syrup that works beautifully in coffee, hot milk, or water.
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Dissolve the sugar
Warm the water with the sugar over a low heat and add the spices. The goal is to dissolve the sugar without letting the water come to a boil.
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Add the purée and vanilla
Stir the pumpkin purée and vanilla into the liquid. Keep it over a low flame for about 8 minutes, making sure the water never boils.
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Cool and store
Remove from the heat and let it cool. If you like, strain the syrup through a cheesecloth or fine sieve for a perfectly clear result. Pour into a jar and store in the fridge for 1-2 months.
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