In past years, I have done a week-long series during the fall focusing on something. I’ve done an Ode to Thanksgiving and the Week of the Candy Corn. I declare this The Week of the Pumpkin! Amen and amen.
Today we’re having Pumpkin Syrup. The rest of the week we’ll see: Pumpkin Granola Bars, Pumpkin Breakfast Parfaits and Pumpkin Soup. If you don’t like pumpkin, I apologize. You might want to seek medical attention though – because that sounds like a serious problem to me. Fall without pumpkin is like green beans without ketchup…like popcorn without salt…like every day without a doughnut.
I found this gem on Vitacost. Farmer’s Market Organic Canned Pumpkin…and it’s good. Guess what? It’s in BPA free cans. Can I get a woot, woot?! I have a dream…that we live in a land where all canned foods are in BPA Free cans. I’m talking to YOU, Hunt’s tomatoes! Do me a favor, please?
This recipe is super easy. You just throw some pumpkin, honey, maple syrup and cinnamon in a saucepan and warm it up. It really can’t get much easier than that…except you don’t want to boil it. And that might throw some of you for a loop. Yeah – I’m talking to you. I know you put stuff in your pan and then wander off to do something else…forgetting that you’re cooking. You come back and find that it’s scorched to the bottom of the pan, don’t ya? Don’t lie to me. Your eye is twitching.
When the mixture is warmed, throw in some butter and vanilla and stir it all up…because really, everything tastes better with butter and vanilla. That’s a fact, Jack.
Serve the warm syrup over pancakes or French toast. Around these parts, we like to serve it over Baked Oatmeal…and the Lord saw it and said that it was GOOD. I said it was good too…and I ate it all. And yes, I do have to slice my bananas in order to eat them. I’m an odd bird.
- ¼ cup pumpkin puree (NOT pumpkin pie mix)
- ¼ cup honey
- ¼ cup maple syrup (the real stuff please)
- ¼ – ½ teaspoon cinnamon (depending on how strong you like your spice)
- 1 tablespoon butter
- 1 teaspoon vanilla
- In a saucepan, combine the pumpkin, honey, syrup, and cinnamon. Stir until combined.
- Warm over medium-low heat. Do NOT boil.
- Remove from heat.
- Add butter and vanilla and stir until butter melts.
- Serve over pancakes, waffles, French toast or Baked Oatmeal.
Yield: About ¾ cup syrup
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