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Author Notes: Spice up Halloween with spicy pumpkin simple syrup! With this syrup, you can make treats by drizzling over ice cream or using in cookie batter, or be tricky by adding your favorite liquor for a happy Halloween indeed. Of course, I chose the latter, but to keep the mixture thick for the former just don't strain it. Pumpkin is super high in Vitamin A so no matter if you are tricking or treating, you'll be doing good for your skin, teeth and eyes. —Vegetarianized.com
Makes 4 cups
- 1 pumpkin or winter squash, about 3-4 lbs
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice, cloves, ginger, nutmeg, each
- 1 cup brown sugar
- 1 1/2 tablespoons vanilla extract
- Preheat oven to 400 degrees F.
- Cut the pumpkin in half and scoop out the seeds and membranes. Sprinkle each half with the spices (you can either divide each in half or mix them all together and divide up).
- Fill a large casserole dish with about 1/4" of water and add the pumpkin halves, cut side down. Bake for 45 minutes, remove and let cool.
- Scoop out the insides into a food processor and add the liquid from the casserole dish. Puree until very smooth and pretty thin. You may need to add another cup or two of water to achieve this.
- Meanwhile add the brown sugar to 2 cups of additional water in a large pot over medium heat. When the sugar is dissolved, strain the pumpkin puree right into it. If you want to keep it thick, you can skip the straining.
- Heat until boiling, then remove and let cool. Then use to trick or treat!