So it’s the season, just carved the first pumpkin of the year and decided to use the insides and leftovers to make a pumpkin-pumpkin spice syrup that is truly heavenly.
14oz of pumpkin guts and roasted flesh boiled and pureed in the water
28oz of water
28oz of raw sugar
2 full sticks of cinnamon
9 Cloves
4 large slices of candied ginger
4 cardamom pods
1 vanilla pod split insides removed and then the pod itself as well
Used an immersion blender to puree the pumpkin further with just the water at first then added everything else and boiled, simmered for about 15 minutes lid on and then cooled and strained.
*You can use dry spices and vanilla extract I’m just a sucker for raw ingredients, and cooking like I’m a witch apparently.
The syrup is so so good. I combined it with apple cider and very caramel forward rye whiskey I have and am in love.
Do you guys have different versions you make or thoughts on the syrup for other cocktails to try? I’m trying to figure out what to do with a liter of the stuff.
I would share a photo of it but I’m honestly holding it in an old Rao’s sauce jar cause I didn’t realize all my swing top bottles were dirty ¯\_(ツ)_/¯
But yeah it’s not nearly as pretty as the stuff other people do.
I’ve not made pumpkin spice syrup with actual squash before, only the spiced one for coffee, but have done a similar puree with mango (Bon Appetit’s Super Summer Syrup) and OMG it’s amazing.
Whiskey sounds exactly right with this, and I’d try it on baked apples or vanilla ice cream too. Maybe in an eggnog or coquito with rum.
Honestly, I’ve usually made just regular syrups but I had the pumpkin and I knew it could be done. And that subtle sweetness of it is really nice and the pumpkin is this nice mellow flavor.
I wonder how deep this rabbit hole of adjunct puree syrups goes.