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.
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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
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
- 1/2 Cup Light Corn Syrup
- 1/4 Cup Water
- 1 (5 oz.) Can Evaporated Milk
- 1/2 Cup Canned Pumpkin Puree
- 1/2 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.
What if one do not have evaporated milk? What is something one can use?
A light whipping cream would work. I think half and half should work as well.
Excellent Syrup
★★★★★
Can this we water bath canned to make it shelf stable?
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.