Pumpkin Syrup Recipe


  • 1/3 cup pumpkin purée, juice of butternut squash or cooked butternut squash purée.
  • 2 cups water
  • 2 teaspoon vanilla
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cardamom (or ginger)
  • 1 cup maple syrup (reserved for the LAST step)


  1. Bring water, spices and pumpkin puree to a boil; simmer for 30 minutes until cooked down.
  2. Run through a cheesecloth to remove excess chunks of spices. You should be left with about a cup of liquid. If you have less than this, measure the amount left so that you can use equal parts maple syrup.
  3. Transfer mixture to a glass pint jar, add maple syrup and stir until mixed. If you prefer to go totally sugar-free, you can omit the maple syrup, or add your preferred sweetener to your coffee separately.
  4. Add 1 to 2 tablespoons of this mixture per cup of coffee or latte. Top with steamed milk or whipped cream and sprinkle with nutmeg.