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!