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Home » Breakfast Recipes » Pumpkin Pie Syrup

Pumpkin Pie Syrup

Published: Nov 17, 2021 · Modified: Nov 17, 2021 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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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!

Eye catching bottle of this pumpkin syrup recipe!
Eye catching bottle of this pumpkin syrup recipe!
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes and Substitutions
  • How to make Step by Step Instructions:
  • Recipe FAQs
  • Related Pumpkin Recipes
  • Pumpkin Pie Syrup Recipe

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.
Ingredients to make this pumpkin spice syrup.
Ingredient list to make homemade pumpkin syrup!

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!
Simple steps to make your own pumpkin spice syrup.
Just a few steps to make this simple syrup!

Recipe FAQs

How to store...

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.

How to re-heat...

You can either re-heat this on the stove top over low heat or heat it up in the microwave.

What do I use this for?

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!

Can I freeze it for later?

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

  • Pumpkin Pancakes - best way to eat these is with my Cream Cheese Syrup!
  • Pumpkin Waffles - best thing to top these waffles with is my Cinnamon Cream Syrup!
  • Pumpkin Sheet Cake - great way to use up extra pumpkin purée.
  • Pumpkin Lasagna - one of those easy recipes that still looks fancy!
  • Pumpkin Cream Pie - great option if you like pumpkin pie but not the custard pie texture!

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my new recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

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Pumpkin Pie Syrup Recipe

★★★★★ 5 from 7 reviews
  • Author: Mindee
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 2 Cups 1x
  • Category: Breakfast
  • Method: Simmering
  • Cuisine: American
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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

Units Scale
  • 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

  1. Over medium high heat, bring the sugar, corn syrup and water to a boil.  Boil for 3 minutes and remove from the heat.
  2. Whisk in the evaporated milk.
  3. Whisk in the pumpkin puree and pumpkin pie spice until smooth.
  4. Allow to cool for a few minutes before carefully pouring into a syrup bottle or my favorite, a mason jar.
  5. Store in the fridge for up to 2 weeks.
  6. 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

Did you make this recipe?

Tag me on Instagram @mindeescooking and hashtag it #mindeescookingobsession

Thanks for stopping by! Before you go be sure to check out a few of my most popular recipes!

  • Easy Lemon Bundt Cake
  • Black Tie Mousse Cake
  • Raspberry Cheesecake Sweet Rolls
  • Coconut Pecan Frosting
  • Soft Crumbl Oreos
  • Copycat Italian Cheese Bread

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.

 

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Reader Interactions

Comments

  1. Kechi

    November 17, 2021 at 6:49 pm

    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.

    ★★★★★

    Reply
  2. cyndy

    November 17, 2021 at 6:42 pm

    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!

    ★★★★★

    Reply
  3. Biana

    November 17, 2021 at 4:21 pm

    What a great idea! The syrup will be perfect served during a fall brunch.

    ★★★★★

    Reply
  4. Andrea

    November 17, 2021 at 4:15 pm

    This is full of so much flavor. It makes breakfast even better during the fall season. Pouring it on ice cream too!

    ★★★★★

    Reply
  5. maryanne

    November 17, 2021 at 2:24 pm

    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!

    ★★★★★

    Reply
  6. Cristy

    November 25, 2020 at 1:41 pm

    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!

    ★★★★★

    Reply
    • Mindee

      November 27, 2020 at 5:40 am

      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.

      Reply
      • Cristy

        November 27, 2020 at 11:44 am

        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?

        Reply
      • Cristy

        November 27, 2020 at 3:15 pm

        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!

        Reply
        • Mindee

          November 27, 2020 at 3:17 pm

          You're welcome!

          Reply
  7. Meredith

    May 02, 2020 at 9:28 pm

    Can this we water bath canned to make it shelf stable?

    Reply
    • mindeescookingobsession

      May 04, 2020 at 7:04 am

      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.

      Reply
      • Jen

        September 30, 2020 at 8:25 am

        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.

        Reply
  8. Jeff

    April 13, 2019 at 8:13 am

    Excellent Syrup

    ★★★★★

    Reply
  9. Jwayne

    October 28, 2018 at 7:15 am

    What if one do not have evaporated milk? What is something one can use?

    Reply
    • mindeescookingobsession

      October 28, 2018 at 2:31 pm

      A light whipping cream would work. I think half and half should work as well.

      Reply

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