Pumpkin Syrup

While thinking about The Queen’s Pumpkin Scone Clones, 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 pumpkin flavour in your tea or latte, 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 all ingredients to a rolling boil in a pot and simmer for 15 minutes. Remove from the burner to cool off completely before straining the pumpkin puree out. Decant the finished syrup into a lidded jar and refrigerate overnight. You will have lovely, thick syrup to add directly to your morning coffee or into your milk before you froth it to create a lovely PS. You’re welcome!