A quintessential Halloween/Autumn treat, this pumpkin spiced syrup is super easy to make, as well as highly versatile. Add it to your coffee or use it on top of pancakes.
50min cooking time
2 cup sugar
2 cup water
8 cinnamon sticks
8 tsp grated nutmeg
4 tsp dried ground ginger
1 thumb fresh ginger, sliced
2 tsp whole cloves
2 tsp all spice
2tsp vanilla extract
Remove skin from the pumpkin and save. Cut into 2cm pieces and place on a baking tray. Roast in a 200°C oven for 20mins.
Mix water, sugar and pumpkin skin in a saucepan. Bring water to a boil, reduce heat to medium-low, and cook, stirring regularly, until sugar is dissolved completely into a simple syrup, about 5 minutes.
Add the roasted pumpkin, cinnamon sticks, nutmeg, ginger, cloves, vanilla extract, and pumpkin pie spice into the syrup. Bring liquid again to a simmer and cook until the syrup is well-spiced, 8 to 10 minutes.
Drain the syrup into a food processor using a sieve and add the roast pumpkin. Blend on medium until a smooth consistency is achieved.
Store in the fridge in an air tight container for up to a month.