Remember that time when I sort of ruined the pumpkin spice latte for you? I’m sorry about that. That was mean. What I should have done was also offer you an alternative, other than “weep because you will never again enjoy autumn.” So now, I am making amends with this recipe for your own, less lethal version of the fall favorite. It comes by way of Megan’s Cookin’, which was was pointed out to me by a very wonderful blogger, Autumn Meyer, who shares this kind of awesome thing all the time. Thanks, Megan and Autumn, for saving the season for the rest of us!
This recipe, which contains actual pumpkins, is a much better alternative to the stuff you’ll find at Starbucks and the like, because it delivers beta carotene, potassium, and vitamins A and C. Plus, it doesn’t contain oodles of sugar and preservatives.
Now will you forgive me for spoiling the season?
- 1cup granulated sugar
- 1 cup water
- 2 tablespoons pumpkin puree
- 2 teaspoon pumpkin pie spice (which, if you don’t have it, is pretty much cinnamon, allspice, nutmeg, ginger, and possibly some cardamon if you’re of a fancy lot)
- Basically make simple syrup, by combining the sugar and water in a small saucepan.
- Bring sugar water to just barely boil, then reduce the heat.
- Stir in pumpkin puree and spices. Keep the mixture at a simmer and stir occasionally.
- Simmer until everything is combined and smells nice.
- Remove from the heat, and let the mixture cool for at least 10 minutes.
- Transfer to an airtight container.
- Pop it in the refrigerator, and use it within 3 weeks.