Tuesday, October 8, 2013

homemade pumpkin spice syrup...

I'm going to unofficially name this week "Pumpkin Week". Why? Because the recipes I have in store for you all, include the beloved ingredient. Oh, and they're amazingly easy. I kid not. So, let's begin...

We Fall-lovers are good people. We're all about snuggly things, warm fires and blankets, cool crisp nights, cinnamon spiced foods and smells. We love nothing more than grabbing a cup of hot spiced cider or, ahem Pumpkin Spiced Lattes and going for a walk through an apple orchard. 

We love filling our home with candle light and warm inviting smells. We're most likely currently crafting the perfect twine and twig wreath for our door, so we can invite you in, make you some tea and get cozy on the couch and chat. We all have about 452 blankets thrown "messily" over our love seats and recliners and will totally tell you it's ok if you want to put your feet up on the couch. Why? Because we love comfort and we want you to be as comfy as possible while you're here. 

If you're like me, the moment you heard + saw that Starbuck's Pumpkin Spice Latte was around, you squealed with joy. You thought to yourself, "Fall is officially here!" and quickly decorated your house with all things leaves, orange, twigs, and pumpkins. You whipped out the boots, scarves, and long sleeves and even tried to wear a few...even though the weather was still WAY above 90°F. 

You don't care. You've been waiting ever since Winter showed up, to do this. If you're like me, you wish it was Fall all year long...with little bouts of warm sunshine filled days here and there. 

If you're like me, you've already enjoyed 100 Pumpkin Spiced Lattes since they came out in September. 

Honestly though, if you're like me, you're saying to yourself, "Why don't I just make my own syrup? It'll save money. Save me a trip to Starbucks if I'm having a craving. AND it will be made out of ingredients that I know aren't bad for me."

So here you go Fall-Loving-Friend; an easy recipe for your own Pumpkin Spiced Syrup. It's made with real organic pumpkin puree, real spices, and NO refined sugars! Now, you can feel good about adding it to your coffee and tea because you know exactly what's in it.

Makes about 1 3/4 cups
For printable recipe, click here

  • 1 cup filtered water
  • 1/2 cup honey
  • 1/4 cup maple syrup
    • (Alternately you can use 3/4 cup coconut palm sugar in place of the honey and maple)
  • 1 teaspoon ground cinnamon
  • 1 1/4 teaspoons pumpkin pie spice
  • 1/2 (15oz) can organic pumpkin puree, or about 3/4 cup homemade
  • 1 teaspoon vanilla extract

1. In a sauce pot, add all of your ingredients. Over a medium flame, cook mixture stirring occasionally, until it just comes to a simmer. Once gently simmering, turn off. Make sure not to boil; the ground cinnamon could turn the syrup goopy, if boiled.

2. After syrup has simmered, pour through a fine mesh strainer into an air tight (glass) container, catching any chunks of pumpkin. For a smoother syrup, line strainer with cheesecloth before straining.

3. Store syrup in fridge and use to sweeten and flavor teas and coffees, or pour over ice cream, yogurt, pancakes and waffles! Will store this way for up to two weeks!

**Make sure to shake well before using. Syrup may thicken up quite a bit in fridge, so if need be, gently heat in a microwave or in a pot of simmering water, before use :) I didn't need to do so, my syrup was totally still pourable.

**It's worth a note: Since this syrup is made with real pumpkin, real spices, and real unrefined sweeteners- it will taste like a nice homemade version! Also, when added to warm drinks, it won't be as strong as Starbucks' version. I know they do a pump or two of their syrup for each drink- believe me...there's definitely a reason they can do that and that the syrup is so potent! We're choosing the natural route, so add a bit more of the homemade stuff and enjoy!

MMmMmmMm how I love unprocessed versions of things I adore!


Gracious words are a honeycomb, sweet to the soul and healing to the bones. Proverbs 16:24

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