Made with 100% cane sugar and a premium blend of Dickinson, Autumn, and Buckskin pumpkins, this syrup features hints of cinnamon, ginger, nutmeg, and clove. Its liquid format helps this product dissolve easily in both hot and cold beverage applications.
2 comments:
In case DIY is of interest:
Pumpkin syrup and sauce recipe
1/2 cup pumpkin puree
1/2 cup brown sugar
1/2 cup water
1 Tbsp vanilla extract
1 1/2 tsp cinnamon
2 tsp pumpkin pie spice
pinch salt
mix, boil 5 minutes to thicken
to turn syrup into sauce, add 7oz sweetened condensed milk
Suggested container: empty Torani chocolate sauce squeeze bottle. Otherwise, jar. Refrigerate after it's cooled. Freeze extra pumpkin for next batch. Adjust ratio of pumpkin, vanilla and cinnamon to taste, this is noticeably pumpkin in texture.
I'm just using the basic canned stuff. If I'm cutting up a pumpkin, it's sitting around rotting until after Thanksgiving.
oh my word, does that sound perfect.
Thanks!
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