@blairhorton: Pumpkin Spice Latte Syrup because I love yall…. Even though it’s still summer. Pumpkin Spice Syrup: 1/2 tbsp pumpkin pie spice 1 tsp Ceylon cinnamon 1/4 cup pumpkin puree 1 cup water 3/4 cup maple syrup Pinch salt 1 tsp vanilla powder Combine all ingredients in a pan and bring to a simmer for 10 minutes. Cool then strain and store in the fridge for up to two weeks. Making your own pumpkin puree? Cut your pie pumpkin in half, scoop out your seeds, and place your pumpkin on a baking sheet flesh side down. Roast at 350 for about 30-40 minutes or until soft. Remove skin and blend until smooth.