Pumpkin Breakfast Syrup recipe

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Ingredients

2 ½ cups honey
1 (14 ounce) can sweetened condensed milk
2 (15 ounce) cans canned pumpkin
⅔ cup butter
1 cup strong brewed coffee
1 tablespoon ground nutmeg
1 tablespoon ground cloves
2 tablespoons ground cinnamon
¾ cup maple syrup
1 cup half-and-half cream
1 ¼ cups hot water

Nutrition Info

71 calories
carbohydrate: 13.3 g
cholesterol: 6.2 mg
fat: 2.2 g
fiber: 0.4 g
protein: 0.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 41 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir 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.

Recipe Yield

11 cups

Recipe Note

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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