Pumpkin purée
Try our easy pumpkin purée recipe, then turn this sensational seasonal ingredient into cakes, pancakes and glorious pies. Pumpkin can be steamed over a pan of boiling water or cooked in the microwave
Pumpkin spice syrup
Makes 250ml
Easy
Prep:
Cook:
Add this versatile pumpkin spice syrup, made with cinnamon, cloves and ginger, to lattes and milkshakes. You can also drizzle it over bakes and desserts
Skip to ingredients
- 200g golden caster sugar
- 50g light brown soft sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 2 tsp ground ginger
- grating of nutmeg
- 2 tbsp canned pumpkin purée
Nutrition: Per tbsp
- kcal35
- fat0g
- saturates0g
- carbs9g
- sugars8g
- fibre0.1g
- protein0g
- salt0g
Method
step 1
Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.
step 2
Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.
