Simple Pumpkin Spice Syrup (low FODMAP)
5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Makes 1 cup • Ok to make-ahead: Steps 1 - 2
Make your own pumpkin spice cocktails, ice cream bars, or latte with this delicious pumpkin spice syrup. It’s simple to make and it keeps well in the fridge. So make up a batch and keep some on hand to spice up your holidays!
Ingredients
1 cup water
1 cup white sugar
1/4 cup pumpkin puree (I prefer Libby’s brand)
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1 inch fresh ginger peeled and sliced
Directions
(1) Prepare the syrup: Add all ingredients to a saucepan and bring to a boil. Reduce heat and simmer, stirring to make sure sugar is completely dissolved. Add the sliced ginger and simmer for about 15 minutes to allow the syrup to reduce and thicken slightly.
(2) Finish: Remove from the heat and let cool. Remove the ginger slices and pour the syrup into a jar with a tight-fitting lid.
Make-ahead note: At this point, you may store the syrup in an airtight container in the refrigerator for up to two weeks. Shake or stir well before using.
(3) Serve: Use this syrup to make our pumpkin screwdriver or our pumpkin spice ice cream bars or even a pumpkin spice latte!
Use and enjoy every bit because you can!
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