Pumpkin Syrup

While thinking about the Ice Queen’s Pumpkin Scone Clones I blogged about, the recipe for Pumpkin Syrup popped into my head. If you can’t make or eat the scones, at the very least you should be able to still enjoy some of the same flavour in your tea or coffee, right?

PUMPKIN SYRUP:
1 C sugar (of your choice)
1/2 C water
2 tbsp pumpkin puree (not pre-made pie filling, just the pulp)
1 tbsp pumpkin pie seasoning (can be bought in a jar, or a mix of ground cinnamon, nutmeg and ground ginger)

Bring to a boil in a pot and then remove from the burner to cool off. When at room temperature, decant into a jar and refrigerate overnight. You will have lovely, thick syrup in the morning to add to your coffee or to your milk before you froth it.