Can't get enough of that pumpkin spice flavor this fall? Check out this pumpkin pie syrup! Drizzle this warm syrup with the perfect pumpkin flavor over pancakes, waffles or stir a little bit into your morning coffee!
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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
- 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
Ingredients
- 1 Cup Sugar
- ½ Cup Light Corn Syrup
- ¼ Cup Water
- 1 5 oz. Can Evaporated Milk
- ½ Cup Canned Pumpkin Puree
- ½ teaspoon 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.
- Nutritional Disclaimer
Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.
Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!
Jeff
Goes with any kind of pancakes or waffles