Pumpkin Pie Syrup Recipe
Great recipe for you pumpkin pie lovers out there! Thicker than regular pumpkin spice syrup with a beautiful color for the fall season! Drizzle this pumpkin syrup over a stack of your favorite waffles or pancakes!
Servings: 2 Cups
Calories: 744kcal
Cost: 15
Ingredients
- 1 Cup Sugar
- ½ Cup Light Corn Syrup
- ¼ Cup Water
- 5 oz Evaporated Milk 5 oz. Can
- 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 the heavy cream will give you a thick consistency.
- Light Corn Syrup - You may substitute agave or honey (not creamed) for the corn syrup.
- Nutritional Disclaimer
Nutrition
Calories: 744kcal | Carbohydrates: 177g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 134mg | Potassium: 347mg | Fiber: 2g | Sugar: 174g | Vitamin A: 9703IU | Vitamin C: 4mg | Calcium: 217mg | Iron: 1mg