This is a super easy-to-make syrup that combines the best flavors of pumpkin pie into a syrup wonderful for pancakes, especially pumpkin pancakes!
Ingredients
- 1 cup light corn syrup
- 1 cup water
- 0.5 cups brown sugar
- 0.5 cups butter
- 0.33 cups pumpkin puree
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
Instructions
-
1
Bring corn syrup, water, brown sugar, and butter to a rolling boil. Whisk pumpkin, ginger, nutmeg, allspice, and cinnamon into corn syrup mixture; cook, stirring constantly, until flavors blend, 5 to 10 minutes. Serve hot.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Instant Pot Popcorn
Make popcorn in your Instant Pot with this easy recipe. I love popcorn cooked in oil but do not love the mess it makes on my stove, so I decided to give it a try in the Instant Pot. Not only does the coconut oil give it that movie theater flavor, but there was also zero grease splatter!
Cracker Jack Cookies
This Jack cookie recipe dates back to at least the 30s. Still tastes great today!
Veracruz-Style Red Snapper
I like Veracruz sauce on red snapper, but any white, flaky fish will work for this recipe. Many Veracruz-style fish recipes call for pickled jalapeños, but I think there's plenty of acidity in this from the lime and tomatoes, so I like to use fresh jalapeños instead.