Next Level Pumpkin Spice Syrup

Next Level Pumpkin Spice Syrup...forget about that pre-made stuff.

This isn't a skin recipe, just one I thought you would enjoy. It has real pumpkin, an ingredient you won't find in many bottled syrups. We're cooking this low and slow, with a few of my personal tips.
The resulting syrup with be dark, thick, and rich...great for coffee, tea or ice cream. 
You will also be left with a delicious spiced, jammy pumpkin spread that can go into oatmeal, a sauce or just put it on some toast. 
Keep refrigerated to preserve. Enjoy or share - makes a great little gift!

Pumpkin Spice Syrup (+Spread)
1/2t. clove
1/2t. ginger
1/2t. nutmeg
1.5t. cinnamon
1 star anise
10oz. canned pumpkin
1/2t. salt
1.5c. sugar
1c. water

Start by toasting your spices in a dry pan on low heat. This is an optional step, but it's worth it.
Toast spices at least 5 minutes until they are very fragrant, stirring frequently to prevent burning. Toasting these spices will help release the oils and slightly change (improve) the flavor. You will smell the spicy cinnamon.
Add your pumpkin puree, then the sugar and salt.
The salt in this recipe is not to add saltiness, but rather to balance the sweetness and enhance the flavor of the pumpkin.
Cook this mixture on low heat for roughly 30 minutes, stirring often to prevent scorching. This will caramelize the sugar and cook some of the water out of the pumpkin.
These little steps are the difference between love and no love.
Cook longer if desired, just make sure not to burn.

 Bring to a boil, then let strain slowly (don’t force it) through a fine mesh or cheesecloth. This will allow the liquid to separate from the solid, leaving you with a delicious, smooth syrup and a jammy spread.
For more pumpkin goodness, try our Winter Pumpkin Fresh Mask