Homemade Pumpkin Spice Syrup

+ new live cooking class schedule for December

It’s hard to believe Thanksgiving is just two days away. I’ve already made six pies in the last week as preparation for the pie class I taught this past weekend. I gave a couple away to a friend, flash froze two more to bake at a later date, and we’ve been happily shaving off wedges of the other two pies. There will be more fresh pie for Thanksgiving, too, now that Isabella is home and excited to cook and bake together.

Our Thanksgiving table will be intimate, just me, Matthew, Isabella and Virginia, but that won’t stop us from making all the things we love for Thanksgiving. I’ve ordered a turkey but am still undecided about actually making one since we’re such a small group, and may opt for a roasted chicken. I’m supposed to pick up the turkey today from the butcher, so guess I need to decide on this asap.

For anyone making the Cheesecake-Swirled Pumpkin Pie from my Thanksgiving ebook released two weeks ago, you’ll notice the recipe doesn’t use a full can of pumpkin. I tend to find recipes like that annoying because what is one supposed to do with ⅔ cup leftover pumpkin? I’ve got one way to solve that problem with a recipe for homemade pumpkin spice syrup at the end of this note.

The syrup is great for stirring into yogurt, pouring over ice cream, mixing with steamed milk, adding to hot cocoa, and yes, making your own pumpkin spice lattes at home if that’s your thing (I’m not casting any judgment here, and admit to enjoying a few during the season myself). Other ways to use up that little bit of extra pumpkin are stirring it into risotto, adding to a pot of beef stew, making these mini pumpkin spice muffins or these pumpkin pie waffles. 

On a housekeeping note, I’ve set up my live cooking class schedule for the month of December. They’ll be Sundays at 12 noon, and you can see the full rundown of classes here by clicking here. The next class on December 4th will be learning how to make my Italian Rainbow Cookies.

You can choose to bake along or watch the class, and bake afterwards. Classes are recorded, and links to watch are sent 24 to 48 hours after class ends. Paid subscribers take note of the discount code below to save 20% off classes. The code is good for up to three uses, so you can apply it to each of the three classes. The last class sold out in one day (!), and I’m excited to make this beloved family recipe with you, so be sure to register now if you’re interested.

I hope you all have a peaceful Thanksgiving. Be well, and remember to be kind. –xo, j.

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