This is great in coffees and on top of desserts and waffles!
- 1 cup Pumpkin purée
- 1 cup Water
- 1/2 cup Coconut sugar
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Allspice
- 1/8 tsp Cloves
- 1/8 tsp ginger
- Small pinch sea salt
Combine pumpkin puree and water in a blender and blend until very smooth. Strain through a fine mesh strainer/chinois/cheesecloth. Discard or save the pumpkin pulp. You can freeze the pumpkin pulp in silicone molds for use in smoothies or as a treat for your dog! Add the strained pumpkin liquid to a pan with the coconut sugar. Bring to a simmer over medium low heat. Simmer for 5 minutes, until it thickens and combines. Add the spices and stir to combine.
Pour the syrup into a container and store in the refrigerator. You can also pour the syrup into silicone ice molds and freeze them for a future use!









