The cooking method is approximately the same for all three recipes. Important note: the pumpkin purée must be very smooth, start by blending it thoroughly, then pass it through a sieve to remove any fibres. The best method for cooking the pumpkin for syrup is roasting, as it develops more natural sugars this way.

Pour the sugar and water into a saucepan and place over medium heat. Stir until the sugar has fully dissolved. Once it begins to boil, reduce the heat, add the pumpkin purée and spices, and simmer gently for about 20 minutes, until the syrup thickens and reduces.

For Recipe #2, there is one small difference: Set aside 50 g of the sugar and place it in a deep pan. Heat it until it turns into a dark caramel. Then very carefully (VERY carefully!) pour in the water and add the rest of the sugar. Once it’s all dissolved, add the purée, the vanilla seeds, and the scraped vanilla pod. Simmer the syrup just like the others. This version will have a hint of bitterness and a smoky note.

Let the syrups cool and absorb all the flavours. Then strain through a cloth.

Use for pumpkin lattes or serve with vanilla ice cream!