Pumpkin Crème Brûlée Syrup

Steps

1. 1

   Add the packed brown sugar, water, pumpkin purée, and pumpkin pie spice to a small saucepan. Whisk briefly to combine.

2. 2

   Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 3–4 minutes, whisking occasionally, until the sugar has dissolved and the mixture is smooth and lightly thickened.

   Start 4-minute timer
3. 3

   Remove the saucepan from the heat and let the syrup cool for 2–3 minutes. It should still be warm but no longer bubbling vigorously.

   Start 3-minute timer
4. 4

   Whisk in the sweetened condensed milk, vanilla bean paste, and tiny pinch of salt until fully incorporated and creamy.

5. 5

   While the syrup is still warm, pour it through a fine-mesh strainer into a heatproof measuring cup or bowl for a smoother texture.

6. 6

   Transfer the strained syrup to a clean bottle or jar. Cool, seal, and refrigerate. Shake well before each use, then add to coffee or other drinks.