Great recipe for you pumpkin pie lovers out there! Thicker than regular pumpkin spice syrup with beautiful color for the fall season! Drizzle this pumpkin syrup over a stack of your favorite waffles or pancakes!
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Why You'll Love This Recipe
- Perfect syrup to drizzle over your pancakes for pumpkin spice season!
- This homemade version is better than pumpkin spice syrup from the grocery stores!
- Tastes great on pancakes, waffles or even French toast! You could even drizzle it over vanilla ice cream!
- Same pumpkin spice flavor as a pumpkin pie!
Ingredient Notes and Substitutions
- Light Corn Syrup - Though this recipe calls for corn syrup you may substitute agave or honey (not creamed) for it.
- Pumpkin Pie Spice- If you want to make your own here's a recipe for Pumpkin Pie Spice!
- Pumpkin Puree - Make sure you grab the can that says 100% pumpkin, not pumpkin pie filling. You could also use homemade or natural pumpkin puree.
- Evaporated Milk - You may substitute half and half or whipping cream for the evaporated milk. The half and half will give you a thin syrup while heavy cream would give you a thick consistency.
- Vanilla Extract - Many have asked about adding vanilla to this syrup. If you would like to add a teaspoon of vanilla when you add the evaporated milk feel free to do so.
How to make Step by Step Instructions:
- In a medium saucepan over medium heat, bring the sugar, corn syrup, and water to a boil.
- Boil for 3 minutes, then remove from the heat.
- Whisk in the evaporated milk, pumpkin puree and pumpkin pie spice until smooth.
- Allow to cool for a few minutes before carefully pouring into a syrup bottle or my favorite, a mason jar.
- Drizzle over this warm homemade pumpkin syrup your favorite pancakes and top with a dollop of fresh whipped cream!
Recipe FAQs
Store this syrup in the fridge for up to 2 weeks. I like to store it in a mason jar because it's easier to reheat in the microwave.
You can either re-heat this on the stove top over low heat or heat it up in the microwave.
Pancakes, waffles, french toast, german pancakes...... Even hot biscuits or sweet scones! Some like to stir a little bit into hot cereals or overnight oats. I've heard of people adding a tablespoon of syrup to their hot chocolate or fall coffee drinks this time of year even!
Yes, pour the syrup mixture into a freeze safer container and pop in the freezer. Freeze up to 3 months. Thaw in the fridge.
Related Pumpkin Recipes
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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
Great recipe for you pumpkin pie lovers out there! Thicker than regular pumpkin spice syrup with beautiful color for the fall season! Drizzle this pumpkin syrup over a stack of your favorite waffles or pancakes!
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.
- Allow to cool for a few minutes before carefully pouring into a syrup bottle or my favorite, a mason jar.
- Store in the fridge for up to 2 weeks.
- Can be reheated on the stovetop or carefully in the microwave.
Notes
- Evaporated Milk - You may substitute half and half or whipping cream for the evaporated milk. The half and half will give you a thin syrup while heavy cream would give you a thick consistency.
- Light Corn Syrup - You may substitute agave or honey (not creamed) for the corn syrup.
Keywords: pumpkin pie syrup, pumpkin syrup, pumpkin spice syrup
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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.
Kechi
What a beautiful recipe for pumpkin pie syrup. I will definitely love to make this for my husband. He loves everything pumpkin! Thanks for sharing.
★★★★★
cyndy
So yummy! Was great drizzled over our pancakes! I won't lie, there is a big chance I am drizzling this over my ice cream tonight too!
★★★★★
Biana
What a great idea! The syrup will be perfect served during a fall brunch.
★★★★★
Andrea
This is full of so much flavor. It makes breakfast even better during the fall season. Pouring it on ice cream too!
★★★★★
maryanne
I made this last weekend to pour on my buckwheat pancakes, and it was one of the best breakfasts I've had in a long time! The syrup has the perfect amount of pumpkin spice!
★★★★★
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.