Although it's hard to believe that this heatwave will ever end, the ber months are just around the corner. In just a few weeks, a particular kind of autumn morning will knock on our doors.
This pumpkin syrup is perfect for those slower, cosier, cooler mornings. If you can't wait for cooler weather, the syrup also tastes fantastic in iced coffee — I've selflessly tested this for you.
I adapted it from Olivia Biermann's pumpkin spice syrup over at Liv B. I made my own version with fresh pumpkin (although fresh pumpkin puree is a bit more hassle, the improvement in quality and taste is worth it) and added a little more warmth with cinnamon and ginger. The idea is hers, though, and I love the recipe to bits!
It makes 1 1/2 small jars, which is plenty to see you through a week of slow mornings.
What you'll need
- 1 cup fresh pumpkin puree
- 2/3 cup brown or caster sugar
- 1 cup water
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1 tsp vanilla extract
Pumpkin pie spice is easy enough to find online or in the larger supermarkets. Mixed spice will do at a pinch, though the flavour leans a little different.
How I make it
- Put everything into a saucepan and whisk it together over a medium heat until the sugar has dissolved and the mixture looks smooth.
- Bring it up to a gentle simmer, then turn the heat right down and let it cook, stirring often, for about ten to fifteen minutes. The exact time depends on how watery your pumpkin puree is. Keep the heat low so it does not catch on the bottom of the pan. You are waiting for it to thicken a little and deepen to a dark amber. Fresh pumpkin holds more water than the tinned kind, so give it a few extra minutes if it still looks loose.
- Take it off the heat, let it cool a little, then pour it into a clean jar. It keeps in the fridge for about a week and even longer in the freezer.
How I use it
The obvious home for it is coffee. Stir a spoonful into a hot cup of Harvest, let it dissolve, and add milk if that is your thing. It is also good over porridge, yoghurt, or pancakes when there is time for pancakes.
With thanks to Olivia Biermann at Liv B, whose pumpkin spice syrup this is adapted from.
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