No worries, this is still organic and synthetic chemical free. It’s also quite delicious on waffles or pancakes or in coffee. My friend, Erin, gave me the idea to use the pumpkin water to make the syrup and it turned out really great!
Here’s What You’ll Need:
- reserved cooking water and stringy bits from making Homemade Organic Pumpkin Puree
- leftover bits of organic pumpkin not used in other recipes (NOT the stem)
- unchlorinated and unfluoridated water, to cover organic pumpkin odds and ends
- 1 cup organic granulated cane sugar
- 1 tsp. Homemade Organic Pumpkin Pie Spice
Here’s How I do it:
- Combine the cooking water and pumpkin odd and ends (NOT the stem) to a stock pot.
- Add enough water to cover, if necessary.
- Bring to a boil, then reduce the heat to allow the mixture to simmer.
- Simmer for 1 hour, or until the water takes on the color of the pumpkin.
- Strain the mixture through a colander with a bowl underneath to catch the pumpkin water.
- Strain the liquid once again through a mesh sieve so get the smaller bits out of the pumpkin water.
- Place back into a cleaned stockpot.
- Pour the pumpkin water into a chef’s saucepan; Bring to a simmer and allow the liquid reduce by half.
- Once reduced, add the sugar and pumpkin pie spice.
- Bring the mixture to a boil while stirring to mix well.
- Allow to boil until the mixture lightly coats a spoon. If you’re unsure if your syrup has cooked long enough, take it off the heat and allow it to cool. If it needs to cook longer, boil the liquid again.
- Store in a glass jar with tight fitting lid in the refrigerator.