Ingredients
Method
- In a small bowl, add 1 Tbsp water to the pumpkin spice and mix well.
- Whisk sweetened condensed milk, brown sugar, pumpkin puree and water in a sauce pan.
- Bring to a boil over medium heat.
- Once it boils, reduce the heat. Be careful because it can spill over.
- Add in the spice/water mixture and whisk until fully combined.
- Simmer for 2-3 minutes.
- Transfer to a mason jar for storing. It will keep for up to 3 weeks in the fridge.
Notes
- The syrup can be strained before storing if you don't want any sediment in the syrup.
- Adding a little bit of vanilla extract is a great choice, too.
- To easily pour the homemade pumpkin spice syrup into a mason jar, first pour the syrup into a glass measuring cup, then fill the mason jar.
- This DIY pumpkin spice syrup can be made vegan by using sweetened condensed coconut milk instead of condensed milk.