Pumpkin Spice Coffee Syrup

This is not my best photography.  Stating the obvious.  However, this recipe could change your life so if you make it you'll be able to forgive the not so awesome photo!  I found this recipe on Pinterest and I've made it many times...most recently I made a triple batch because we seem to be going through it rather quickly.  It's great in hot or iced coffee (it's still ridiculously warm here) with a splash of cream and almost makes you think you never need to wait in the Starbucks drive-thru line again. 

I realize that you can buy a bottle of Torani pumpkin pie syrup at World Market pretty affordably, but this recipe tastes even better than the bottled stuff and ends up being way cheaper than that.  I live an inconvenient drive from World Market and it is very fast to whip up a batch of this so this frugal foodie is sold!

I make this with Splenda, which I realize is probably the equivalent of drinking cancer, but I just can't stop.  And I'm allergic to stevia.  And every other non-calorie sweetener is cancer-causing too so I'll just stick with the Splenda.  (I don't give it to my kids EVER though...if that makes you feel better.)  Anyway, that whole rant to say...the recipe works with sugar substitutes!  The syrup is thick and the pumpkin settles, so always shake well before using. 

Pumpkin Spice Coffee Syrup
recipe adapted from Cook Like a Champion

1 1/2 c. water
1 1/2 c. sugar (or substitute)
1 tsp. pumpkin pie spice
3/4 tsp. cinnamon
3 Tb. pure pumpkin puree (NOT pumpkin pie mix!)

Mix water and sugar together in a large sauce pan over medium heat.  Cook until the sugar or sweetener is dissolved in the water.  Whisk in the spices and pumpkin puree and cook over medium heat about five minutes.  You don't want this to boil.  Remove from heat and let cool.  Pour the syrup into jars and refrigerate.  To make a coffee, shake the syrup and stir 2-3 tb. of the syrup into strong iced or hot coffee and add desired about of cream (not cream-er).  Enjoy with whipped cream!