All these years I thought I was a PSL hater until I had a PSL with real pumpkin last fall. I'm a changed woman. This syrup is sweetened with maple, like I prefer my pumpkin pie. It's earthy and spicy and takes the chill off of fall. Now all you need is a shot or two of smooth espresso and frothy milk.
Recipe by Melissa on September 24, 2014
Ingredients
1 c. filtered water
1/2 c. pumpkin puree (canned or roasted)
1/2 c. maple syrup
1/8 tsp. cinnamon
dash of nutmeg
dash of salt
pinch of ginger
pinch of cloves
Steps
Add all ingredients into a blender or food processor and process for about 30 seconds. This will breakdown the pumpkin so you can squeeze out as much flavor as possible.
Pour into a small saucepan and bring to a simmer on medium heat, stirring occasionally. Turn the heat up until a rolling boil occurs and remove from heat.
Pour through a fine mesh strainer pressing syrup through with a spatula. Store in fridge for up to 3 weeks. Some separation will occur. Shake well before using.
