Combine the ingredients

• Add the pumpkin purée, brown sugar, water, cinnamon sticks and pumpkin pie spice to a saucepan.
• Stir with a whisk to combine.

Bring to a low boil

• Heat over medium heat, stirring frequently, until the mixture reaches a low boil and the sugar has dissolved.

Strain the syrup

• Remove the cinnamon sticks, then strain the syrup through a sieve into a clean jar or bottle.
• Let cool, then store in the fridge for up to a month.