Description
Homemade Pumpkin Spice Syrup is a rich, aromatic, and versatile fall syrup made with real pumpkin pie filling, warm spices, and sweetened condensed milk. Perfect for adding cozy autumn flavor to lattes, coffee, tea, pancakes, or desserts, this easy 25-minute recipe is a budget-friendly alternative to store-bought syrups and a seasonal staple for your kitchen.
Ingredients
1 1/2 cups water
1 1/2 cups white sugar
8 tablespoons pumpkin pie filling, divided
4 cinnamon sticks
4 teaspoons freshly grated nutmeg
2 teaspoons minced fresh ginger
2 teaspoons whole cloves
2 teaspoons vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 cup sweetened condensed milk
Instructions
- In a medium saucepan, combine water and sugar. Bring to a boil, then reduce to medium-low and stir until sugar dissolves, about 5 minutes.
- Stir in 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger, cloves, vanilla, and pumpkin pie spice. Simmer 8–10 minutes until fragrant.
- Strain mixture through cheesecloth into a bowl to remove solids. Return liquid to the saucepan over low heat.
- Stir in sweetened condensed milk and the remaining 2 tablespoons pumpkin pie filling. Cook, stirring, until smooth, about 5 minutes.
- Let cool slightly, then transfer to a jar or bottle. Refrigerate until ready to use.
Notes
- Swap sweetened condensed milk with coconut condensed milk for a dairy-free version.
- Use maple syrup instead of sugar for a deeper flavor.
- Add star anise or cardamom for a unique spice twist.
- Shake or stir before each use, as pumpkin may settle.
- Reheat gently if you prefer it warm for drinks.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 18g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 2mg
