Do you love the pumpkin flavors of fall? Drizzle this pumpkin pie syrup on pancakes, waffles or french toast! You'll love it!
Do you love pumpkin flavored foods and desserts? Then you are definitely going to want to try this pumpkin syrup! It tastes just like pumpkin pie! It is quick and easy to make and just look at that beautiful color! It goes great on pancakes, waffles, or french toast. If you need a pancake recipe try my Fluffy Buttermilk Pancakes or perhaps you would rather try my No Fuss Homemade Waffles.
How to make:
- Over medium high heat, bring the sugar, corn syrup and water to a boil. Boil for 3 minutes and remove from the heat.
- Whisk in the evaporated milk.
- Whisk in the pumpkin puree and pumpkin pie spice until smooth. Ta-Da! That's it! Serve warm and store the leftovers in the fridge. This makes approximately 2 cups of pumpkin pie syrup.
How to store:
Store this syrup in the fridge for up to 2 weeks.
How to re-heat:
You can either re-heat this on the stove top over low heat or heat it up in the microwave.
More Pumpkin Recipes for my Pumpkin People!!!
Have you tried this recipe? If so, leave me a rating above and a comment below!
Don't forget to subscribe to get my newest recipes sent right to your email!
You can also follow me on Facebook, Pinterest, and Instagram!
Print
Pumpkin Pie Syrup Recipe
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 2 Cups 1x
- Category: Breakfast
- Method: Simmering
- Cuisine: American
Description
Do you love the pumpkin flavors of fall? Drizzle this pumpkin pie syrup on pancakes, waffles or french toast! You'll love it!
Ingredients
- 1 Cup Sugar
- ½ Cup Light Corn Syrup
- ¼ Cup Water
- 1 (5 oz.) Can Evaporated Milk
- ½ Cup Canned Pumpkin Puree
- ½ tsp Pumpkin Pie Spice
Instructions
- Over medium high heat, bring the sugar, corn syrup and water to a boil. Boil for 3 minutes and remove from the heat.
- Whisk in the evaporated milk.
- Whisk in the pumpkin puree and pumpkin pie spice until smooth.
- Serve over pancakes, waffles, or french toast. Store leftover syrup in the fridge.
Keywords: pumpkin, pumpkin pie, syrup
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
Cristy
This was so good! I have a few questions though, what would happen if I omit the evaporated milk? Also could I add lemon juice or ground citric acid? If so, how much would you recommend?
Thank you so much!
★★★★★
Mindee
Without the evaporated milk it wouldn't be as creamy. You could add lemon juice or citric acid. I think I would try a 1/2 tablespoon of lemon juice or a 1/2 teaspoon citric acid and see how it tasted. Then add a little more if you wanted.
Cristy
Thank you! Do you think with the lemon it can last longer? I would love to give as gifts but for it to last at least 30 days after opening in the fridge and a few days sealed at room temperature. What do you think?
Cristy
Never mind the citric acid, it changed completely and not in a better way. I am sticking to the recipe 🙂 I am also thinking about swapping the evaporated milk for eggnog to make it super seasonally, that would mean less durability, I tried it and it tasted amazing but for gifts that will be consumed in 2-3 weeks I think it would be better only evaporated milk. Thank you! It got me to experiment a bit more!
Mindee
You're welcome!
Meredith
Can this we water bath canned to make it shelf stable?
mindeescookingobsession
I have not tried to can this syrup but I do know that due to the evaporated milk in this recipe that it would be unsafe to can most especially in a water bath canner. If you were to can it, it would absolutely have to be in a pressure canner because milk is a protein and pumpkin is low in acidity. That said I personally DO NOT recommend canning this syrup because you run a really high risk of getting food poisoning.
Jen
I used to make several flavors of caramel sauce, the recipe consisted of sugar, butter, corn syrup, and heavy cream...the jars self sealed because of the sugar content. no problem.... my mom has canned milk... and meat...weird stuff..... she's cans for the apocalypse. lol.
I'm going to give it a shot...maybe add a bit of lemon juice.
Jeff
Excellent Syrup
★★★★★
Jwayne
What if one do not have evaporated milk? What is something one can use?
mindeescookingobsession
A light whipping cream would work. I think half and half should work as well.