Pumpkin Moonshine Caramel Syrup

You know how some things are just always good? The kind of pairings that go together like they were simply meant to be—like peanut butter and jelly. No matter the type of peanut butter or the flavor of jelly, you just know it's going to hit the spot every single time.

Connor, one of our co-owners, always says that peanut butter and jelly is the perfect food. And honestly, he’s onto something. It's the perfect combination of creamy, nutty goodness and sweet, fruity delight that makes a PB&J so satisfying. The fat from the peanuts blends perfectly with the sweetness of the jelly, creating a beautiful balance, while the bread is just there to hold it all together.

Now, why does this matter? As we dive into fall, there are a couple of other classics that fall into the realm of being “peanut butter & jelly” good. When it comes to fall flavors, most people fall into one of two camps: apples or pumpkins.

First, caramel apples—a classic fall dessert that’s as good as it gets. Tart apples paired with buttery, sweet caramel an autumn delight all around. And then, the classic we all know and love, pumpkin spice. A cozy blend of sweet and warm spices mixed with the mellow notes of pumpkin that’s captured the hearts (and taste buds) of so many.

And then there are some of us just can’t choose, those who love to savor both, indulging in all things autumn without picking sides. And honestly, that’s where most of us at Piper & Leaf land. We adore all our fall seasonals, Caramel Apple Pie and Pumpkin Moonshine, so much that we often find ourselves (in our indecisiveness) mixing them together—because why choose when you can have both?

And that's sort of how this recipe was came to be. In our indecision, we stumbled upon the perfect mix of the two most loved flavors of autumn: sweet caramel and spiced pumpkin. There’s something about this pumpkin caramel syrup that is everything you want it to be, the perfect mix of sweet, spice, and... well... everything nice.

Inspired by our love for all fall flavors, we created our very own Pumpkin Caramel Syrup using our Pumpkin Moonshine Tea. You could also call this a Pumpkin Moonshine Cajeta. Traditionally, cajeta is a rich, caramel-like sauce made from slowly cooked sweetened goat's milk, but we took a little bit of a different route. Our version combines all the best flavors of fall with heavy cream—no goats involved—resulting in a luscious syrup that's just the right balance of spiced, sweet, caramel goodness.

We’re so excited to share this recipe with you, so you can drizzle this pumpkin caramel syrup in your coffee, tea, pancakes, or even your ice cream! It’s easy to make, versatile, and oh-so-delicious. Trust us, this syrup will quickly become one of your favorite things about fall, just like it is for us.

Pumpkin Moonshine Caramel Syrup

Ingredients

Caramel

• 350g sugar
• 1 Cup Heavy Cream
• 1 Tbs Butter

Directions

1. Pumpkin Base: In a small saucepan, combine the Pumpkin Moonshine concentrate, dark brown sugar, and pumpkin puree. Cook over medium-high heat until the sugar dissolves and the mixture comes to a boil. Remove from heat and set aside.

2. Caramel: In a separate pan, add the granulated sugar and heat on high until it begins to caramelize, stirring occasionally until fully melted and golden. Once caramelized, remove from heat. Gradually add the warmed heavy cream, stirring constantly (heating the cream beforehand prevents the caramel from hardening). If the caramel hardens, simply return it to the heat until smooth and combined.

3. Add the butter to the caramel and stir until melted.

4. Combine: Pour the pumpkin base into the caramel mixture, straining it through a fine mesh sieve to remove any large chunks of pumpkin puree. Stir until well combined.

5.  Transfer the syrup to your desired container as is, or heat it further until it reaches your preferred syrup consistency. Cook longer for a thicker sauce or just combine without cooking extra for it to be more liquidy. Keep in mind that the syrup will thicken as it cools!