Consider this another note from my kitchen, because sometimes the briefest recipes are the ones we all use most. We make our own maple syrup here at North Ridge Farm, so maple is very much our everyday sweetener. Pair that with pumpkins from the garden, and this little syrup is about as quintessential autumn in Vermont as it gets.
Pumpkin spice creamer is everywhere once fall arrives, but I prefer making the pumpkin-spice syrup separately and adding cream to my coffee afterward. That leaves me with a jar of pumpkin spice maple syrup that can do far more than flavor a cup of coffee.
Anything from using it as the sweetener in Homemade Granola, or using it to top whole grain pancakes on a cool September Saturday morning. Pumpkin Spice Maple Syrup gives me options in a way coffee creamer does not.
I make mine with our own homegrown pumpkin puree, pure maple syrup, and pumpkin pie spice. Spoon it over pancakes or waffles, stir it into oatmeal, drizzle it over yogurt, or add it to coffee along with a splash of cream. Better yet, it freezes beautifully, so I can tuck away a few small jars and have that fall flavor long after pumpkin season has passed.
Three ingredients, a few minutes on the stove, and one more way to put the fall harvest to good use.
Why I Make Syrup Instead of Pumpkin Spice Creamer
Making the pumpkin spice flavor as a syrup rather than a creamer makes it much more useful around the kitchen. I can add cream separately when I want it in coffee, while keeping the syrup on hand for all sorts of other things.
- It can be frozen. I can make extra during pumpkin season and freeze it in small portions for later.
- Add it to coffee. A spoonful of syrup plus cream gives me essentially the same result as pumpkin spice creamer.
- Sweeten homemade granola. Use it in place of some or all of the plain maple syrup for a seasonal batch.
- Pour it over pancakes or waffles. It’s maple syrup already, just with pumpkin and warm fall spice built in.
- Stir it into oatmeal. Especially good with steel-cut oats, chopped apples, or pecans.
- Drizzle it over ice cream. Vanilla ice cream + warm pumpkin spice maple syrup would be wonderful.
- Spoon it over yogurt. Add granola or toasted nuts and call it breakfast.
- Use it in baked goods. Anywhere a little maple syrup and pumpkin spice would be welcome.
The creamer is a coffee ingredient. This is basically a little jar of concentrated fall flavor for the whole kitchen. Three ingredients, a few minutes on the stove, and a little bit of Vermont fall tucked into a jar.
Pumpkin Spice Maple Syrup
Ingredients
Method
- Combine the maple syrup, pumpkin puree, and pumpkin pie spice in a small saucepan.
- Set over medium-high heat and warm, whisking frequently, just until the mixture reaches the boiling point.
- Reduce the heat to medium-low and continue whisking for 2–3 minutes, until the pumpkin is fully incorporated and the syrup is smooth.
- Watch carefully, as maple syrup can foam and boil over quickly.
- Remove from the heat and allow to cool slightly before transferring to a clean jar.
- Refrigerate and shake or stir before using.