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Please Fave the original Here

A great new recipe from !

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I’ve started using my Cinderella pumpkins for eating. I learned that they do NOT hold up to heat, and release a LOT of liquid, I.e. not so good for grilling, salads, or stir fry. Since I had ladled out almost 8 cups of liquid from baking my whole pumpkin, I decided I needed to do something with it.
So pumpkin syrup.
Very easy!

Bake down your pumpkin after cutting and removing the lid.
(200°c for 1 hour)
Ladle out liquid right after baking, then allow to cool further and continue to ladle out liquid.
Liquid to sugar ratio 3:1
Place in sauce pan, low heat, stirring occasionally at first, and once it starts getting frothy, start stirring more. Once it gets to a rolling very frothy bubbles. Remove from heat. You are want a syrup texture.
Add vanilla extract if you want!
Place a cheese cloth or kitchen towel over it while it’s cooling. Transfer to jar.
Enjoy on waffles or pancakes or whatever else!
Our family is loving this stuff!