Thanksgiving is celebrated in the USA today. Thanksgiving is a holiday that I think I could get into. Eating, spending time with and giving thanks to loved ones and pumpkin pie. Yes, that is definitely something I could get into.
I have tried the pumpkin pie from Costco (I know, but it’s delicious) and I have been lucky enough to have eaten a delicious slice of true American-style pumpkin pie that was made by my sister in law’s American-born mother. For me, nothing beats my nannas gramma pie though, which I grew up eating. My nanna’s pie is made from a gramma as opposed to a pumpkin and while it’s a similar vegetable, it is different to a traditional American pie. You get more of the true texture of the gramma in the pie as opposed to a super smooth and almost custard-like set consistency of a pumpkin pie.
I was recently able to try my first ever pumpkin spiced latte at an American coffee chain in Singapore and let me tell you, I now totally understand the hype. It’s sweet and spiced and while you can’t really taste the pumpkin, it does have a hint of it throughout. I wanted to try making a syrup base for it at home and I think I’ve got pretty close to replicating it with this pumpkin spiced syrup.
This is a simple sugar syrup infused with spices and mashed pumpkin.
I think it’s well worth buying whole nutmeg and grating it as you need it as opposed to using the pre-grated stuff that you can buy. The seeds keep for ages with the rest of your spices, even once you have grated some off the edge. I love how they look like on the inside.
I’m currently using this vanilla bean paste that’s imported from America. It’s excellent quality and much more affordable than this vanilla.
Steam or microwave the pumpkin until it is soft and then mash it up. It won’t be super smooth, but that doesn’t matter at all.
Simmering this mix for about 10 minutes will produce a heavily spiced flavour and a thick syrup consistency.
A tightly sealed jar will keep this syrup in the fridge for at least a month. Use the syrup in cocktails, on ice cream or in coffees to make pumpkin spiced lattes.
To make a pumpkin spiced latte, make your coffee as you normally do. Heat milk in a saucepan and whisk vigorously to froth it up. Add your coffee to a mug, sweeten with a generous amount of the pumpkin spice syrup and top with the frothy milk. Dust with cinnamon to serve.
Pumpkin Spiced Syrup
Ingredients – Makes about 2 cups
- 150g of pumpkin, peeled and roughly chopped into chunks
- 1 whole star anise
- 1 cup of firmly packed brown sugar
- ½ cup of fine white sugar
- ½ tsp of ground cinnamon
- 1 whole cinnamon quill
- ½ tsp of ground ginger
- ½ tsp of whole cloves
- ½ tsp of freshly grated nutmeg
- 1 tsp of vanilla paste
- Steam or microwave the pumpkin until it is soft and then mash it until it is completely broken up.
- Place the rest of the ingredients into a medium sized saucepan with 1¼ cups of water and heat over a medium heat, stirring until the sugars dissolve.
- Once they have dissolved, let it come up to a simmer and then stir in the mashed pumpkin.
- Once it comes back up to a simmer, reduce the heat to low and let it simmer for 10 minutes or until a thick syrup has formed.
- Strain the syrup well to remove the whole spices and any large pumpkin fibres.
- Carefully pour the syrup into a glass jar and let cool completely, before putting the lid on and refrigerating.
- Jar will keep well in the fridge for at least a month. Use the syrup in cocktails, on ice cream or in coffees to make pumpkin spiced coffees.