Homemade Pumpkin Spice Syrup

Personal Chef Austin Texas

Pumpkin Spiced Syrup

Ingredients
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

Instructions:
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.

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