Roasted Pumpkin Syrup Recipe

Use this luscious mix as a glaze for snacks, addition to chai, topping for pastries or a sweet mix-in for your fall cocktails.

Photo from Adobe Stock/creativefamily

Growing up, I was always confused by the crossover between sweet and savoury flavours. I didn’t understand the idea of a savoury pumpkin (winter squash) scone (biscuit), and certainly couldn’t comprehend the idea of a pumpkin pie. That was until I lived in Canada and got to experience my first Thanksgiving meal. We were treated to a pumpkin pie and, in a moment, I understood it all. This is, quite simply, a syrup that recreates the flavours of that pie.

Makes approximately 500 ml (17 fl oz/2 cups)


  • 600 g (1 lb 5 oz) pumpkin (winter squash), skin and seeds removed, cut into 4 cm (1 1/2 in) cubes
  • 100 g (3 1/2 oz) brown sugar
  • 200 g (7 oz) caster (superfine) sugar
  • 1 cinnamon stick


  1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and roast the pumpkin for 45 minutes.
  2. Make a sugar syrup by combining the sugars with 650 ml (22 fl oz) water in a saucepan and stirring over a medium heat until dissolved, about 5 minutes.
  3. Once the pumpkin is roasted, transfer to a food processor or high-speed blender and blitz to a smooth purée. Pour into another saucepan, add the sugar syrup and cinnamon stick, mix well and simmer over a medium heat for 15 minutes.
  4. Strain the syrup and transfer to a sterilised glass bottle. Store in the fridge for up to 2 weeks.

Photo from Adobe Stock/Pixel-Shot

For Another Day:

  • Roasted pumpkin seeds (pepitas). Mix with tamari for a delicious snack.
  • Pre-nap tipple. Combine with chai mix for a warm, soothing drink.
  • Savoury scones. Whip with cream for a great topping for savoury scones (biscuits).
  • Dark and stormy. Use it to spice up your cocktail.

Also from All Day Cocktails:

all-day-cocktailsEnjoy cocktails at any time of day with this collection of fresh, creative low- and no-alcohol recipes. Celebrating seasonal ingredients, and with a focus on sustainability, All Day Cocktails showcases nearly fifty varieties of citrus, berries, tropical fruits, stone fruits, pome fruits, vegetables, herbs and nuts. Each variety features a versatile prep recipe that can extend into your cocktails and beyond, meaning All Day Cocktails is much more than your average cocktail book. All Day Cocktails brings you ninety cocktail recipes plus fifty prep recipes, including: bitters, caramels, cordials, coulis, granitas, honeys, jams, jellies, juices, kefirs, liqueurs, sherbets, shrubs, syrups, tisanes and vinegars.

Recipes excerpted with permission from All Day Cocktails: Low (and No) Alcohol Magic by Shaun Byrne and Nick Tesar. Hardie Grant, August 2019, RRP $24.99 Hardcover.

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