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Pumpkin Pie Syrup Recipe

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


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!


Units Scale
  • 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


  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.


  • 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

Keywords: pumpkin pie syrup, pumpkin syrup, pumpkin spice syrup