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1.
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In a sauce pot, add all of your ingredients.
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Over a medium flame, cook mixture stirring frequently, until it reaches a simmer.
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Once gently simmering, turn heat to low and cook, stirring occasionally about 5 minutes.
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Do not allow it to boil, otherwise the ground cinnamon could turn the syrup goopy.
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2.
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After syrup has cooked, remove it from the heat and pour through a fine mesh strainer into an airtight (glass) container, catching any chunks of pumpkin.
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For a smoother syrup, line your strainer with cheesecloth before straining.
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3.
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Store the sealed jar of syrup in fridge and use to sweeten and flavor teas and coffees, or pour over ice cream, yogurt, pancakes and waffles!
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Will store this way for up to two weeks!
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Notes: Make sure to shake well before using.
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Syrup will thicken up quite a bit in the fridge.
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So if need be, gently heat (put the jar in the microwave or in a pot of simmering water for just a few seconds until it loosens up), before use.
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I didnt need to do soeven after refrigeration my syrup was still pourable.
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Since this syrup is made with real pumpkin, real spices and real unrefined sweeteners it will taste like a nice homemade version!
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Also, when added to warm drinks, it wont be as strong as Starbucks version.
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I know they do a pump or two of their syrup for each drink but believe youll need more here.
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Were choosing the natural route, so add a bit more of the homemade stuff, to your taste, and enjoy!
