First, place the pumpkin into a small glass jar with a lid.
3/4 cup of pumpkin
Next, pour in the water.
2 cup of water
In the morning pour off the infused water (through a sieve).
Finally, add the pumpkin-infused water into a small pan on medium heat on the stove.
Add in the maple syrup.
6 tbsp maple syrup
Cook over medium heat until syrup thickens and coats the back of a spoon.
Next, add in two to four tablespoons of the waterlogged pumpkin from the jar.
Finally, add in spices.
1 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp clove, 1/8 tsp nutmeg, 1/8 tsp mace
Remove from heat and allow to cool.
Pour into a serving container.
If saving for a later time place into a sterilized glass jar with a screw top.
The syrup is good for up to one month in the fridge.