This delightful pumpkin syrup recipe is pancake syrup meets pumpkin spice syrup, but with real pumpkin and no chemicals! While I originally made this syrup for cornmeal pancakes, I have found so many ways to use it. From overnight oats to DIY pumpkin lattes, the possibilities are endless.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
This recipe is a must-have staple for the Fall season. You can skip the fancy pre-spiced syrups from the store and the drive-through line at Starbucks.
It is gluten-free, dairy-free, and vegan, making it an all-around crowd-pleaser. I always have a jar of homemade pumpkin syrup on hand during the Fall. Like my blueberry pancake syrup, when it is in season, you need to seize the moment!
📖Why My Recipe Works
- This simple pumpkin recipe has just a few ingredients and whips up in 5 minutes.
- Lasts up 14 days when stored in the fridge, if it lasts that long!
- It has a delightfully creamy texture thanks to the real pumpkin puree.
- The sweetness in this recipe comes from maple syrup rather than corn syrup or processed sugars.
🧾Ingredient Notes
- Pumpkin Puree- We use an equal amount of pumpkin and maple syrup in this recipe. I use organic canned pumpkin puree but fresh works too. Leftover pumpkin can be used to make a pumpkin smoothie.
- Maple Syrup - Use good quality Grade A 100% maple syrup. Brown sugar is the best substitute.
- Butter- You can keep it dairy-free using vegan butter.
- Vanilla- I used a good quality vanilla extract or paste vanilla work as well.
- Salt- Just a pinch but don't skip. Just like in baking, salt helps highlight the sweet flavors.
- Pumpkin Pie Spice- I provided an easy spice mix but you can use any store-bought or any homemade blend you like. The recipe calls for a total of 1 ½ teaspoons total spice mix. You can use as much or as little as you like.
⏲️How to Make Pumpkin Syrup
- This recipe is extremely simple. Simply warm up all the ingredients in a saucepan over low heat. Whisk as needed to fully incorporate.
- To turn this pumpkin syrup into a pumpkin sauce add 1 teaspoon of potato starch to thicken. This is a great option when you want to serve over ice cream.
Speaking of...
💭 How to Use Pumpkin Syrup
This one should be obvious but syrup belongs with pancakes (and waffles). I like to top our pumpkin pancakes with chopped pecans or walnuts.
Pumpkin pie syrup is a fabulous way to spice up overnight oats and regular oatmeal.
You can use the syrup warm or cold for oatmeal. For overnight oats, just stir in when you are making them the day before. You can also use cooked pecan pie filling in your oatmeal!
Leftover syrup can be spooned over ice cream and other decadent desserts.
Or make a pumpkin spice coffee latte use ¼ cup espresso plus a steamed ½ cup non-dairy milk for vegan or regular steamed milk for non-vegan.
🥗More Easy Pumpkin Recipes
🌡️Storing Leftovers
You can make it in advance and reheat it on the stovetop or for 90 seconds on low heat in the microwave. The syrup will keep for 10 to 14 days when stored properly.
Store the leftover syrup in an airtight container like a mason jar with a plastic lid. Keep in the refrigerator and allow to come to room temperature before using.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Pumpkin Syrup
Ingredients
- 1 cup maple syrup
- 1 cup pumpkin puree
- 2 Tablespoon unsalted butter or vegan butter
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Pumpkin Pie Spice Mix
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
Instructions
- Combine all the ingredients in a small pan over low heat. Whisk and stir until warmed through.1 cup maple syrup, 1 cup pumpkin puree, 2 Tablespoon unsalted butter, ½ teaspoon vanilla extract, ¾ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground clove, ¼ teaspoon kosher salt
- Serve as desired.
Video
Notes
- You can use your own pumpkin pie spice blend, just shy of 1 ½ teaspoons total.
- Store syrup in a tightly sealed jar in the fridge for up to 10 days.
- To make a pumpkin coffee latte pour ¼ cup of hot espresso into a mug. Combine ¼ cup pumpkin and ½ cup regular or nondairy milk. Warm on the stovetop or in the microwave. Pour into glass and top with whip cream.
- To make a pumpkin latte without coffee - ¾ cup regular or nondairy milk plus ¼ cup pumpkin syrup. Warm on the stovetop or in the microwave. pour into a glass and top with whip cream.
Susan says
I needed to use some extra canned pumpkin and this was great. Loved the texture.
Jen says
Thanks for the review!