Personal Chef Austin Texas
– 2 cups water
– 1 cup brown sugar
– 1 cup granulated sugar
– 1/4 cup pumpkin puree
– 2 tablespoons of butter
– 1 tablespoon cinnamon
– 1 teaspoon vanilla bean paste
– 1/2 teaspoon ground ginger
– 1 teaspoon allspice
– 1/4 teaspoon nutmeg
1. In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
2. Turn the heat down to low and whisk in the dry spices and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
3. Remove from the heat and strain through a mesh strainer lined with cheese cloth.
4. Add 2 tablespoons of butter and melt it in. Then add the vanilla bean paste stirring to incorporate the milk solids and vanilla paste.
5. Allow the syrup to cool to room-temperature.
6. Use it immediately on some fresh pumpkin pancakes or store in a mason jar, or airtight container in the refrigerator, this should last about a month if it is not used up by then.