Pumpkin Spice Syrup

Cut a sugar pumpkin weighing about 300–350 g in half, then place it in the oven at 160°C.

Bake the pumpkin for 1.5 to 2 hours until fully cooked, depending on its size.

Peel the pumpkin after it’s cooked and let it cool completely.

Place the peeled pumpkin in a blender and add about ¼ to ½ cup of water to make blending easier.

Blend the pumpkin until smooth and creamy.

Place ¾ cup of maple syrup in a medium-sized pot.

Add five tablespoons of mashed pumpkin to the maple syrup.

Add 2 teaspoons of pumpkin spice and mix well.

Heat the mixture over medium heat until it reaches a single boil.

Remove the mixture from heat and strain it using a sieve to remove any solid pieces.

Pour the syrup into sterilized jars and let it cool before sealing.