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Maple Pumpkin Latte Syrup

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  • Yield: about 1 3/4 cups 1x


All these years I thought I was a PSL hater until I had a PSL with real pumpkin last fall. I’m a changed woman. This syrup is sweetened with maple, like I prefer my pumpkin pie. It’s earthy and spicy and takes the chill off of fall. Now all you need is a shot or two of smooth espresso and frothy milk.


  • 1 c. filtered water
  • 1/2 c. pumpkin puree (canned or roasted)
  • 1/2 c. maple syrup
  • 1/8 tsp. cinnamon
  • dash of nutmeg
  • dash of salt
  • pinch of ginger
  • pinch of cloves


  1. Add all ingredients into a blender or food processor and process for about 30 seconds. This will breakdown the pumpkin so you can squeeze out as much flavor as possible.
  2. Pour into a small saucepan and bring to a simmer on medium heat, stirring occasionally. Turn the heat up until a rolling boil occurs and remove from heat.
  3. Pour through a fine mesh strainer pressing syrup through with a spatula. Store in fridge for up to 3 weeks. Some separation will occur. Shake well before using.


Use about 3 tablespoons of syrup per latte.

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