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Pumpkin Breakfast Syrup Recipe

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"Pumpkin lovers, you've got to try this! Goes great on pancakes and French toast, or dip a fresh popover in it. It's got a warm spicy taste, perfect for fall and winter! Heat it up and pour a little over vanilla ice cream!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In30 m
  • 1Stir the honey, sweetened condensed milk, canned pumpkin, butter, brewed coffee, nutmeg, cloves, cinnamon, maple syrup, half-and-half, and hot water together in a saucepan over low heat; simmer, stirring frequently, until the mixture is fragrant and hot, about 20 minutes. Serve warm or hot.
Ingredients
  • 88 servings
  • 71 cals
  • 2 1/2 cups honey
  • 1 (14 ounce) can sweetened condensed milk
  • 2 (15 ounce) cans canned pumpkin
  • 2/3 cup butter
  • 1 cup strong brewed coffee
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves
  • 2 tablespoons ground cinnamon
  • 3/4 cup maple syrup
  • 1 cup half-and-half cream
  • 1 1/4 cups hot water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    71
    4%
  • Fat:
    2.2
    3%
  • Carbs:
    13.3
    4%
  • Protein:
    0.6
    1%
  • Cholesterol:
    6
    2%

Based on a 2,000 calorie diet

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