Monday, November 3, 2014

Pumpkin Syrup

Not to be confused with the Pumpkin Spice Syrup I posted earlier, this syrup actually contains pumpkin, and is much thicker, and, dare I say it, more delectable.

The way I justify the sugar content in this syrup is with the fact that I use a sugar substitute that I absolutely love!  And it tastes just like the real thing!

This syrup is so divine, a pumpkin-lovers bliss!

Pumpkin Syrup


1 c. brown sugar
1 c. sugar
2 tsp cornstarch
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 c. water
1/2 c. cream
1/4 c. pumpkin puree
1/2 c. light corn syrup

1 tsp vanilla
2 Tbs butter


In a medium sauce pan, whisk together the sugars, cornstarch and spices until well blended.  Add water, cream, pumpkin puree, and corn syrup and whisk over medium-high heat until the mixture comes to a rolling boil and begins to thicken.

Reduce the heat and continue to whisk for 5-10 minutes more.  Remove from heat.

Stir in the butter and vanilla until completely melted and smooth.

The syrup will thicken more as it cools, so do not worry if it is somewhat thin.

Serve this deliciousness up over your favorite waffles, French toast, or pancakes.


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