I’ve been seriously craving all things pumpkin, apple spice, and fall-ish lately, so I tried making pumpkin pie syrup with our favorite pancake recipe. It was so delicious I had to share. Hold on to your horses, folks….this was delicious!
Gooey, sweet, spiced just right and so delectable, you are sure to love this recipe!
Homemade Pumpkin Pie Syrup
- 1/4 cup maple syrup
- 1/4 cup apple juice or apple cider
- 2 tablespoons milk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup canned pumpkin
- 1/2 cup powdered sugar
- 2 tablespoons butter
I took my 1/2 cup of pumpkin from the freezer and defrosted it….check out this post!
In a medium saucepan, combine syrup, juice, milk and spices over medium heat. Whisk in pumpkin puree and powdered sugar until all lumps are gone. Bring to a boil and boil for two minutes. Remove from heat, stir in butter and serve hot over pancakes, waffles or French toast. Makes about 1 cup. Recipe can be double (or tripled… hey, it was that good!)
Comments & Reviews
Can you make this syrup up in large batches to give as gifts? how long is it good for?
I think you could make this in large batches for gifts. It would not have a very long shelf life…I would say one week tops if stored in the fridge. Let me know how it goes!