Description
A rich, velvety pumpkin syrup made in just 10 minutes with one pot. This homemade alternative to store-bought syrups uses heavy cream and pumpkin puree for a luxurious texture that pairs perfectly with coffee, oatmeal, or pancakes.
Ingredients
Scale
- 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
- 1/2 cup (120ml) heavy cream
- 1/3 cup (75g) light brown sugar
- 1 tablespoon (14g) unsalted butter
- 1 1/2 teaspoons (3g) pumpkin pie spice
- 1 teaspoon (5ml) vanilla extract
- 1 teaspoon (2.5g) cornstarch
- 1/4 teaspoon (1.5g) salt
Instructions
- In a small saucepan, whisk together the brown sugar, cornstarch, pumpkin pie spice, and salt to prevent clumping.
- Pour in the heavy cream, pumpkin puree, and vanilla extract. Add the butter on top. Whisk everything together while the stove is still off until combined.
- Turn the heat to medium. Whisk constantly for 5-6 minutes. The mixture will bubble around the edges and thicken. Do not walk away.
- Cook until the syrup thickens enough to coat the back of a spoon and leaves a clean path when a finger is drawn through it. It should resemble thin pancake batter.
- Remove the pan from heat and let cool for 2-3 minutes. The syrup will thicken further as it cools.
- Pour into a heatproof jar or bottle. Store in the refrigerator for up to two weeks or freeze for up to three months.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Whisk constantly over medium heat to prevent burning and ensure smooth texture. If the syrup becomes too thick in the fridge, warm it slightly or stir in a teaspoon of hot water/coffee to thin it out. For a dairy-free version, swap heavy cream for full-fat coconut milk and butter for coconut oil.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 85
- Sugar: 10
- Sodium: 35
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 1
Keywords: pumpkin syrup, coffee syrup, homemade syrup, pumpkin spice, fall recipes, quick breakfast, dairy-free option, gluten-free