Grocery List:

• 15 oz Can of Pumpkin Puree
• 30 oz water (I just fill the can twice)
• 1 cup brown sugar
• 1 cup white sugar (can do both brown or both white)
• 1 tsp cinnamon
• ½ tsp pumpkin spice seasoning

Recipe:

1. Add everything to the pot and whisk it together, bring to a simmer for about 4 minutes
2. Pour through a strainer into an airtight container. This lasts about a week in the fridge and freezes well.
   • Tip: If you are going to freeze any pumpkin spice sauce, I recommend putting it into an ice cube tray for easy use
   • Tip: Add about 1 Tbsp of this pumpkin spice sauce to any coffee, chais, or other drinks or treats
3. Note: This yields a lot of pumpkin spice syrup, you may want to halve the recipe