Wednesday, September 19, 2012

Fall Poetry: Pumpkin Spice Syrup

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:

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.

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!


  1. This look and will be on our dinner menu very, very soon. Oh, why the dinner menu? Well, I rarely actually cook for breakfast, so we have fancy breakfast for dinner sometimes. :-) Thanks so much for sharing!

  2. Holy smokes! That looks INCREDIBLE! I am sitting here eating a bowl of cereal as I read this. . . cruel. Oh how I would love to trade my cereal in on that! I have never even heard of making your own syrup. I just buy maple syrup in the bottle at the grocery! This opens up a whole syrup world! Life to the full, Melissa @ DaisyMaeBelle

  3. mmm

    just imagining
    waking my family up
    to the scent of these bad boys
    wafting through the house
    one morning

    thanks for sharing
    at Fridays Unfolded!


  4. Oh my goodness, yum yum yum. Thank you for sharing, I just came across and love your blog!

    Nancy at maddalee

  5. Looks beyond yummy! You are killing me. Thanx for linking up to THT!:) Hope you gals had a fabulous week.

  6. Oh my! Please link this up at my link-up party. This looks absolutely delicious! I wonder if it would be too much pumpkin if the pancakes were also pumpkin pancakes... hum... only one way to find out, right? Thanks!

  7. Looks DELICIOUS! I can't wait to try your pumpkin syrup. Thanks for sharing on Six Sister's Stuff.
    Brianna from Flippin' Delicious


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