This delightful pumpkin syrup recipe is pancake syrup meets pumpkin spice syrup, but with real pumpkin and no chemicals! While we originally made this syrup for pumpkin pancakes, we have found so many ways to use it. From overnight oats to DIY pumpkin lattes, the possibilities are endless.
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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. We always have a jar of homemade pumpkin syrup on hand during the Fall and Winter months!
📖Why This Recipe Works
This simple pumpkin recipe whips up in 5 minutes and can be stored in the fridge for 10 to 14 days. If it lasts that long!
It has a delightfully creamy texture thanks to the real pumpkin puree. The puree is what technically makes this recipe a pumpkin spice sauce vs a syrup. But I use it on pancakes so I still call it a syrup.
The sweetness in this recipe comes from maple syrup rather than corn syrup or processed sugars.
You just need a few simple ingredients to make it.
🧾Ingredients and Substitutions
Maple Syrup - Use good quality Grade A 100% maple syrup.
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.
Unsalted Butter- We kept it dairy-free using vegan butter. You can also use dairy-free margarine. If dairy isn't an issue, you can absolutely substitute regular unsalted butter.
Vanilla- I used a good quality vanilla extract but powdered and 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- We provided an easy spice mix but you can use any store-bought or any homemade blend you like. The recipes calls for a total of 1 ½ teaspoons total spice mix. You can use as much or as little as you like.
⏲️Instructions
This recipe is extremely simple. Simply warm up all the ingredients in a sauce pan 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
In addition to spooning over ice cream and other decadent desserts, here are few ways to use pumpkin syrup.
Pumpkin Syrup for Pancakes
This one should be obvious but syrup belongs with pancakes (and waffles). You can make it in advance and reheat it on the stovetop or for 90 seconds on low heat in the microwave.
We like to top our pumpkin pancakes with chopped pecans or walnuts.
We also think that using this syrup is a heck of lot easier than whipping up pumpkin pancakes.
Pumpkin Spice Oatmeal
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!
Homemade Pumpkin Latte
Everyone's favorite pumpkin spice latte! To 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.
For a calming evening drink, use ¼ cup pumpkin syrup to ¾ cup nondairy milk. Warm through and top with coconut whip cream.
🌡️Storage
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.
The syrup will keep for 10 to 14 days when stored properly.
🥗More Easy Pumpkin Recipes
💬Frequently Asked Questions
Pumpkin simple syrup is made from water and processed sugar with spices. It is thin in consistency and is used in drink recipes. Pumpkin syrup for pancakes is thicker and typically uses real pumpkin and maple syrup. It is thicker in consistency.
Pumpkin pie sauce contains real pumpkin, warm spices, and some type of sugar. Typically maple syrup.
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📖 Recipe
Pumpkin Syrup
Equipment
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!