Description
A simple, cost-effective homemade pumpkin spice coffee syrup made with real pumpkin puree and whole spices. Capture the essence of autumn in your morning coffee or latte with this customizable, chemical-free recipe.
Ingredients
Scale
- 1 cup (240g) pure pumpkin puree (canned, not pie filling)
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- 2 tablespoons (12g) pumpkin pie spice
- 1 teaspoon (5ml) pure vanilla extract
- 1/4 teaspoon (1.5g) salt
- 1 tablespoon (14g) butter (optional, for emulsification)
Instructions
- In a medium saucepan, combine sugar and water over medium-high heat. Stir gently until sugar is completely dissolved (about 2-3 minutes). Do not boil yet.
- Reduce heat to medium. Add pumpkin puree, pumpkin pie spice, and salt. Whisk vigorously until the mixture is smooth and uniform in color.
- Add vanilla extract and stir to combine.
- Bring the mixture to a gentle simmer. Stir every 2-3 minutes to prevent sticking. Cook for 15-20 minutes until the syrup thickens and coats the back of a spoon.
- Remove from heat. If using, stir in butter until melted.
- Let cool for 5 minutes, then strain through a fine-mesh sieve into a bowl to remove any pumpkin fibers or spice bits.
- Pour the cooled syrup into sterilized glass bottles or jars.
Notes
Store in the refrigerator for up to 2 weeks. For longer storage, freeze in ice cube trays. The syrup can be customized by adjusting spice levels or swapping sugar for maple syrup or coconut sugar. If the syrup separates, shake well before use.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 15
- Carbohydrates: 13
- Fiber: 0.5
Keywords: pumpkin spice syrup, homemade coffee syrup, fall drink recipe, pumpkin spice latte, autumn coffee, dairy-free syrup, vegan syrup