Last Updated on March 18, 2024 by Share My Kitchen
Okay, let’s face it: pumpkin pie spice syrup is fantastic.
People would think you are basic, but it’s the truth. It has a great flavor.
Actually, everything about fall, including the colors, coziness, and sweater weather is amazing. There’s no merit in denying it.
It’s comforting and nostalgic. It is somewhat like being in your grandma’s kitchen or getting that sniff of the warm scent of pumpkin pie that surrounds the table during the holidays.
This is probably one of the reasons why pumpkin spice was so popular years ago. It’s not because everyone loves the flavor, but because it evokes fond memories and warm fuzzy feelings.
Why Spending on Pumpkin Pie Spice Syrup Not Practical?
It’s fun to look forward to ordering some good pumpkin spice latte during the fall, but some may not want to splurge more than once per season since:
- They’re ridiculously expensive, and;
- The most well-known of all pumpkin spice lattes, the Starbucks “PSL,” contains potassium sorbate, a chemical preservative. And, instead of actual spices like cinnamon, ginger, and nutmeg, it contains “natural flavors,” which are chemical flavor extracts from food or spices. These were isolated to give you all the flavor without any nutritional or health benefits.
Now, there are certainly better ways to enjoy pumpkin spice lattes at my home. So, when a chance to grow pumpkins on your own presents itself, take the chance, and make your own pumpkin spice latte.
There are many recipes online for homemade pumpkin spice syrup, which is the basis of all pumpkin spice lattes). You might have tried several over the years, but they were either too sweet, too pumpkin-y, or too pulpy.
This year, however, will be different. You are now reading a recipe with the right ratios, and the pumpkin pulp used for this one has been strained before bottling the syrup to ensure that there wouldn’t be as much sediment in the latte.
It is safe to say that this pumpkin spice syrup would triumph against the syrups from mainstream lattes. It is killer when combined with home-brewed espresso and steamed milk. Also, it has all-natural ingredients and no added preservatives. AND, it is very affordable.
Fresh Pumpkin vs. Canned Pumpkin
Now that you have decided to make your own pumpkin spice syrup, make sure you start with a high-quality pie pumpkin variety for maximum flavor! Jack-O-Lanterns and other ornamental pumpkin varieties are too watery to be used in this recipe.
If you don’t have the time or ability to grow your pumpkins, and you can’t buy locally grown organic pumpkins for your puree, you can buy canned pumpkin puree from a store. But, this may increase the price slightly, especially if it’s a high-quality, organic brand.
Moreover, if you use canned pumpkin, be sure to use pumpkin purée and not pumpkin pie filling or mix. The latter can contain added sugar, preservatives, and “natural flavors” as well.
Always check the ingredients of any packaged or store-bought product. But, especially when it comes to canned pumpkin, ensure that you only purchase pumpkin puree with one ingredient: pumpkin.
You will also need brown sugar, ground pumpkin spices (cinnamon, ginger, nutmeg, cloves, and allspice), a splash of pure vanilla extract, and water.
That’s it! There’s no potassium sorbate, and no “natural” chemically-derived flavors. Plus, there is no need to spend more than $5.00 on a latte. You only need good, honest, and made-from-scratch foods.
Keep in mind, though, that this syrup. So, it is not a healthy food since there’s a fair amount of sugar in it. If you want to enjoy sweet treats, however, it is better to eat the real thing, and leave the chemical additives out of your home (or in the coffee shop). This homemade pumpkin spice syrup uses only 100% real food ingredients.
How to Use Homemade Pumpkin Pie Spice Syrup
This pumpkin spice syrup will be a great addition to your homemade lattes.
Even if your espresso machine is not available, you can add some of the syrup to your coffee or black tea.
You can also use this syrup to flavor the second ferment of your homemade kombucha. Or, you can use the pulp you strain in order to add flavor to your next batch of kombucha.
And, of course, you can substitute this for maple syrup, and serve it with pancakes, waffles, or French toast, or even an ice cream topping.
How to Preserve Homemade Pumpkin Pie Spice Syrup
There are no approved recipes for canning homemade pumpkin spice syrup. So, it is not recommended. But, if you make a lot of it, you can freeze it.
For freezing, allow at least 1/2-inch of headspace at the top for wide mouth jars. Or, at least 1-inch of headspace for narrower mouth jars or bottles to allow some expansion.
Ingredients
- ½ cup pumpkin purée
- 1 cup brown sugar
- 1½ cups water
- ½ tsp. vanilla extract
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. ground allspice
Instructions
- Combine all ingredients in a saucepan. Then, bring to a boil over medium high heat.
- Reduce it to a simmer over medium heat, and continue to cook. Stir it occasionally until it begins to thicken up. This will take about 15 to 20 minutes.
- Take it away from the heat, and allow it to cool for a couple of minutes. Then, strain the syrup through a fine mesh strainer to separate the solids. Pour the strained syrup into a clean, pint-sized mason or glass jar/bottle you prefer.
- Finally, cover the jar/bottle with a lid, and allow it to cool on the counter. Then, transfer it to the fridge, or freezer for long-term storage.
NOTE: This homemade pumpkin pie spice syrup can be stored in the refrigerator for up to a week, or in the freezer for at least 3 months.
