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Pumpkin Breakfast Syrup

Sasha's Catering

"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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30 m servings 71 cals
Original recipe yields 88 servings (11 cups)

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  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.

Nutrition Facts

Per Serving: 71 calories; 2.2 g fat; 13.3 g carbohydrates; 0.6 g protein; 6 mg cholesterol; 41 mg sodium. Full nutrition

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Read all reviews 5
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I haven't made this yet, but I will. This gives me an idea! It makes so much that it would be a nice item to send over to neighbors during the holidays. It sounds yummy, but then again, I lov...

This is super yummy. I put some in pretty jars and gave them to friends....needless to say, Im a lot more popular with my buddies because of it!!

I made this last night to ACCOMPANY THE PUMPKIN BREAKAST Casserole. I am obviously a pumpkin nut! I did not have cloves or cinnamon (I was as shocked as you are reading this) so doubled up on ...

Good flavor but pretty thick.

If you're a pumpkin lover, you'll love this. I scaled down to 36 servings and put some in the freezer (hope that works?). I made this to go with some gingerbread pancakes, and although the fla...