Noodling it through at home (and realizing at 9:00 that evening that I had no pumpkin purée on hand) I decided to make a simple syrup with just the pumpkin pie spice. A favorite quote from Garrison Keillor is,
“Pumpkin pie is just a vehicle for nutmeg.”
Pumpkin love (pie, bars, bread, pumpkin spice lattes) is really just about the spices.
Simple syrup syrup itself is pretty easy and requires only a few minutes cooking time on the stove. The spices took some adjusting, as at first the cinnamon was the only thing I could taste. (It was scrumptious, and tasted like those little cinnamon candies – but not like pumpkin pie.) Boosting the allspice and especially the nutmeg and ginger did the trick. Once cooled the syrup is thin, which means it mixes into hot drinks very smoothly and doesn’t settle to the bottom.
Natalie tried it in her coffee and later in some hot Chai tea. She declared it to be perfect.
“It was so good and reminds me of Fall. I’m so excited I can have pumpkin coffee with going bankrupt at Dunkin’ Donuts!”
Aww, she’s as sweet as this syrup.
- 1-1/2 c. granulated sugar
- 1-1/2 c. water
- 1-3/4 tsp. ground cinnamon
- 1-1/2 tsp. ground ginger
- 3/4 tsp. ground allspice
- 1/2 tsp. freshly grated nutmeg
- Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar.
- Stir in the spices. Reduce heat slightly and simmer for 3 minutes. Remove from heat.
- Strain the syrup by pouring through a cheesecloth-lined funnel into a glass mason jar. Allow to cool completely.
- Cover and keep refrigerated for up to 3 weeks.
Makes about 1-1/4 c. of simple syrup.