Fall Poetry: Pumpkin Spice Syrup

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Among the Rocks
By Robert Browning
Oh, good gigantic smile o’ the brown old earth,

This autumn morning! How he sets his bones
To bask i’ the sun, and thrusts out knees and feet
For the ripple to run over in its mirth;

Listening the while, where on the heap of stones
The white breast of the sea-lark twitters sweet.

That is the doctrine, simple, ancient, true;

Such is life’s trial, as old earth smiles and knows.
If you loved only what were worth your love,
Love were clear gain, and wholly well for you:

Make the low nature better by your throes!

Give earth yourself, go up for gain above!

So one day, I was making a bunch of syrups- coconut, peach, buttermilk, orange, and dutch honey. (I will post those soon) And I wanted to make some apple cider syrup, but I was out of apple cider/juice/concentrate. So I thought to myself: I bet pumpkin syrup would taste great! Well, I was RIGHT! I just messed around and made up a recipe. It is so yummy and spicy, and it turns this into THE ULTIMATE Fall breakfast! Trust me, you will be looking around for a turkey and cranberry sauce when you finish this, because it just feels like Thanksgiving. I will definitely be pulling this one back out for our Thanksgiving breakfast.

Pumpkin Pancakes with
Pumpkin Spice Syrup,
Maple Brown Sugar Whipped Cream,
and Toasted Pecans.

I know. I am drooling too, and I just finished eating! Here are the recipes:

Pancakes:
I used my Mom's pancake recipe (Click here) and added a cup of pumpkin, and a half teaspoon of freshly grated ginger, cinnamon, and 1/4 tsp fresh nutmeg. I also had to add a little more milk, but that's something you can just eyeball until your batter is normal pancake consistency.

Maple Brown Sugar Whipped Cream:Take 2 C of Heavy whipping cream. Add 1/4 tsp Maple extract and 1/4 C Brown sugar. Whip to stiff peaks.

 

 Pecans:

spread on a cookie sheet and bake at 350 until just fragrant. You do not want to burn pecans. They are no bueno, trust me.

 

Pumpkin Spice Syrup:

1 C Corn Syrup

1 C Sugar

1/4 C water

1 C Pumpkin

1 tsp. Freshly ground ginger (I freeze mine and grate it on a microplane)
1 tsp. Cinnamon
1/2 tsp. Nutmeg, freshly ground
1 tsp. Vanilla

Heat corn syrup, water, and sugar, stirring until sugar is dissolved. Bring to a boil and add all other ingredients except vanilla. Boil for 3-5 minutes, stirring, and being careful not to burn. Remove from heat and add vanilla. Syrup will thicken upon cooling.

And here's a printable tag for your jar of syrup :) Circular frame courtesy of The Graphics Fairy.

 

This syrup would make a GREAT neighbor gift :)

Happy Eating!

From My Front Porch to Yours
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French Country Cottage
Stuff and Nonsense
At the Picket Fence
Funky Junk Interiors 
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StoneGable