Pumpkin Spice Syrup + Slushie


Pumpkin reigns supreme this time of year, and pumpkin spice syrup will have pumpkin fanatics like myself jumping for joy. The pumpkin spice syrup from Starbucks ain’t got nothing on this recipe friends. This syrup is easy, delicious, stores for up to one month, and is guaranteed to fulfill all of your pumpkin dreams. This past weekend I went to NYC and was inundated with fabulous food options- and of course pumpkin galore.


At Smorgasburg in Brooklyn, I nommed on THE ramen burger, to-die-for ice cream sandwiches from The Good Batch, and lastly, the delicious Pumpkin Pops from People’s Pops which had me lusting for a pumpkin slushie. People’s Pops was serving up slushies of different flavors- but alas not my beloved pumpkin. I returned home with a serious hankering for a pumpkin slushie, and the weather here in Miami is still a warm and muggy 80 degrees- perfect for an icy fall flavored treat.


The instant I poured the pumpkin and spice blend into the hot simple syrup my entire apartment smelled wonderfully of sugar, spice, and everything nice. Homemade pumpkin spice syrup is perfectly spiced and tastes great on almost anything. I have already used my syrup in coffee and in a slushie. I cannot wait to pour it over some pancakes, fresh biscuits, on hot plain oatmeal, or over a scoop of vanilla ice cream- the possibilities are endless!


Pumpkin Spice Syrup + Slushie

  • 1 cup Water
  • 1/3 cup Libby’s pumpkin puree
  • 1/2 cup granulated white sugar
  • 1/4 cup each light brown and dark brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • dash of salt
  • 1 tablespoon Dominican Vanilla Extract

Mix the water and sugars in a saucepan on low heat with a whisk until the sugar is completely dissolved- this took about 3-4 minutes. Next add the pumpkin puree and spices mixing well. Allow the pumpkin spice syrup to cook for 7-8 minutes on low heat, do NOT boil or simmer.


Pour the pumpkin spice syrup through a fine mesh strain. Once the syrup is cooled add the Dominican vanilla extract. This yields 2 cups of pumpkin spice syrup. The syrup will store for a month and maybe even a tad bit longer!


To make a slushie use shaved or very fine crushed ice. I used 7 ice cubes in a blender with a tablespoon of the pumpkin spice syrup. I added another tablespoon of the syrup on top when the ice was finely ground. Garnish wish a cinnamon stick and enjoy!


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