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:
2 C sugar (of your choice)
2 C water
2 tbsp pumpkin puree (not pre-made pie filling, just the pulp)
2 1/2 tea pumpkin seasoning **

** Can be store bought or it can be a mix of 2 tea ground cinnamon, 1/2 tea each of ground nutmeg and ground ginger. **

Simmer boil everything for 15 minutes, whisking every minute until the sugar and spices are fully blended into the water, in a small saucepot. Remove the pot from the burner for ten minutes to cool before straining the pumpkin puree out.

Decant the finished thinned out 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!