Pumpkin Syrup

Pumpkin Syrup

SERVINGS

10

COOK TIME

10 Min

Drizzle the warm essence of fall all over your baked goods, sweet breakfasts, ice cream, and coffee with our positively delightful and amazingly easy pumpkin syrup recipe. Our 100% Pure Pumpkin makes this recipe so satisfying that there’s a great chance you won’t be able to resist making it year-round!
FEATURED PRODUCTS
Green Giant® 100% Pure Pumpkin

Green Giant® 100% Pure Pumpkin
WHERE TO BUY
Pumpkin Syrup

FULL RECIPE

Serving Size: 10

Cook Time: 10 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

Lists of ingredients:

  • 1 cup of water
    1 cup of sugar (or sugar substitute)
    2 cans (14 ounces) sweetened condensed milk
    1 can (15 ounces) Green Giant® 100% Pure Pumpkin
    1 teaspoon of pumpkin pie spice

STEPS

1 Make a simple syrup: Heat water and sugar in a saucepan on medium. Stir every 30 seconds until sugar is completely dissolved.
2 Stir in pumpkin, condensed milk and spice until combined.
3 Remove from heat and let cool. Add to an airtight bottle.

TIPS & TRICKS

While this pumpkin syrup goes great over cakes, cookies, and pastries on its own, you can also mix it with vanilla frostings and glazes as another way to add more fall flair to your recipes.

Store the pumpkin syrup in the fridge for up to 3 weeks, or in the freezer for 3 months.

Serving Size: 10

Cook Time: 10 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

  • 1 cup of water
    1 cup of sugar (or sugar substitute)
    2 cans (14 ounces) sweetened condensed milk
    1 can (15 ounces) Green Giant® 100% Pure Pumpkin
    1 teaspoon of pumpkin pie spice

1 Make a simple syrup: Heat water and sugar in a saucepan on medium. Stir every 30 seconds until sugar is completely dissolved.
2 Stir in pumpkin, condensed milk and spice until combined.
3 Remove from heat and let cool. Add to an airtight bottle.

Tips & Tricks

While this pumpkin syrup goes great over cakes, cookies, and pastries on its own, you can also mix it with vanilla frostings and glazes as another way to add more fall flair to your recipes.

Store the pumpkin syrup in the fridge for up to 3 weeks, or in the freezer for 3 months.

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