You can make this easy Pumpkin Dip recipe in less than 10 minutes with just 4 simple ingredients. We love to serve it with gingersnap cookies, sliced apples, or cinnamon graham crackers. Check out all of my pumpkin recipes, like Pumpkin Roll, Pumpkin Chocolate Chip Cookies, Pumpkin Spice Eggnog, and Pumpkin Waffles! Ingredients Needed: How…
You can make this easy Pumpkin Dip recipe in less than 10 minutes with just 4 simple ingredients. We love to serve it with gingersnap cookies, sliced apples, or cinnamon graham crackers.
Thanks to my husband’s Grandmother “Gigi”, this pumpkin dip has been beloved in his family for the longest time; we make it every year during the fall and holiday season. It’s a knock-out served with Gingersnap Cookies dipped in it, but you can get creative with your dipper of choice. Got four ingredients and five minutes? Here we go:
Ingredients Needed:
How to make Pumpkin Dip:
Beat room temperature cream cheese in a mixing bowl until smooth then slowly add the pumpkin pie puree, mixing until smooth. Add the powdered sugar, cinnamon, and cloves then mix again until it’s a smooth consistency. Serve with our delicious gingersnap cookies, apple slices, or cinnamon graham crackers.
Delicious and easy Pumpkin Dip recipe with just 4 ingredients, and ready in minutes. Serve it with gingersnap cookies, sliced apples, or cinnamon graham crackers.
Add cream cheese to a mixing bowl and beat until smooth (it's important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.
Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.
Notes
Yield: about 1 ½ cups, Serving size: 2 TablespoonsPumpkin pie puree (often called pumpkin pie mix) is different from regular canned pumpkin puree. If you can’t find it, use regular canned pumpkin puree and add a small scoop of pumpkin pie spice to the batter, or a little additional cinnamon, nutmeg, ginger, cloves, and allspice, to taste.
The best Cranberry Relish recipe is made with just 3 ingredients, tastes so fresh, and has been a family favorite for generations! It has an incredible sweet, tangy flavor and is perfect served with Thanksgiving turkey, chicken, or pork. Looking for more Thanksgiving recipes? Don’t miss my Thanksgiving Turkey, Homemade Dinner Rolls, Thanksgiving Stuffing, or…
The best Cranberry Relish recipe is made with just 3 ingredients, tastes so fresh, and has been a family favorite for generations! It has an incredible sweet, tangy flavor and is perfect served with Thanksgiving turkey, chicken, or pork.
It’s not Thanksgiving at our house without Cranberry Relish
It wasn’t until I was an adult that I learned some people don’t like cranberry condiments paired with their turkey. What?! Then I’m convinced they haven’t tried this fresh, uncooked cranberry sauce. I’m just obsessed with the fresh citrus flavor of this cranberry relish and I love how easy it is to make; no cooking required and it will keep in the fridge for days if you want to make it in advanced.
I also love a delicious, traditional cooked cranberry sauce as well, but if I had to choose between the two, fresh cranberry relish wins every time. It makes great leftovers too, smothered on leftover homemade rolls with leftover turkey meat.
Cranberry Relish is made from uncooked, raw ingredients blended in a food processor. It tastes fresh and tart. Cranberry Sauce is the traditional sauce that is cooked on the stove, thicker, and often much sweeter. They are both delicious, it really just comes down to personal preference.
How to make Cranberry Relish:
Combine: Slice the two ends of the orange, just until you see the flesh. Leave the rest of the skin on and cut orange into 8 wedges. Add orange wedges, fresh cranberries, and sugar to food processor and pulse until smooth and no large chunks remain. Pour into an airtight container and refrigerate for at least one hour before serving.
The best Cranberry Relish recipe is fresh and uncooked, made with just 3 ingredients. It's a classic recipe that's been our family's favorite for generations!
Slice the ends off of the orange, just until you see the flesh. Leave the rest of the skin on the orange and slice into 8 wedges.
Add fresh cranberries, orange wedges and sugar to a food processor and process until smooth (or until no large chunks remain).
Refrigerate for at least 1 hour before serving (or up to 1-2 weeks). Serve over turkey, chicken, pork loin etc.
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Notes
Yield: makes 3 cups, Serving Size: about 3 TablespoonsMake-Ahead Instructions: Make ahead and store in an airtight container in the refrigerator for up to 2 weeks.To Freezing Instructions: Store in a freezer safe container and freeze for 2-3 months. Thaw completely in the fridge before using.
Giving my neighbors and friends homemade food gifts during the holidays (or really anytime) is my favorite! I’ve compiled all of my supplies and free printable gift labels so you can gift them too! Check out all of my Christmas Recipes, like Gingerbread Man Cookies, Reindeer Cookies, Peppermint Brownies, Oreo Balls, or Ginger Molasses Cookies!…
Giving my neighbors and friends homemade food gifts during the holidays (or really anytime) is my favorite! I’ve compiled all of my supplies and free printable gift labels so you can gift them too!
It’s no surprise that my favorite way to spread love is through food, and every Christmas we choose a different Homemade food gift to give friends and neighbors. I decided to compile our favorites here, with free printable gift tags, and link to all the supplies we use, so you can deliver professional, delicious gifts to your friends, family, and neighbors this holiday season – or anytime!
Can’t think of a seasonal snack I love more than our flavorful Roasted Pumpkin Seeds. They’re crunchy, healthy and so easy to make. After you scoop the seeds out, don’t forget to use the rest to make your own pumpkin puree, or make a delicious dinner inside the pumpkin! Roasted Pumpkin Seeds That’ll Disappear Faster…
Can’t think of a seasonal snack I love more than our flavorful Roasted Pumpkin Seeds. They’re crunchy, healthy and so easy to make.
Roasted Pumpkin Seeds That’ll Disappear Faster Than You Can Say “Healthy”
These Roasted Pumpkin Seeds Will Be Your New Snack Obsession
These Pumpkin Seeds Are A Seed-sational Surprise
Healthy Snacking, Roasted Style
While my kids carve the pumpkin, I roast the pumpkin seeds!
My littles know that the pumpkin “guts” have their own treasures inside, and they love helping clean and roast the pumpkin seeds. They make the tastiest, crunchy snack, seasoned with some basic spices, and roasted in the oven. Pro tip: Buy a smaller pumpkin so the seeds aren’t super big. Snack on them fresh from the oven, throw them in a salad, or on top of Roasted Cauliflower. Roast them plain, to add to morning Muesli or Granola. Use them as a garnish on Roasted Tomato Soup or our Tahini Chicken Bowls.
How to Roast Pumpkin Seeds:
Rinse Seeds: Scoop seeds from inside pumpkin and rinse well in a colander. Pat dry then spread seeds out on a baking sheet and let them dry out overnight.
Roast: Preheat oven to 300°F then drizzle olive oil over the seeds. Sprinkle with salt then bake for 35-45 minutes until golden, stirring every 15 minutes.
Storing and Freezing Instructions:
To Store: Keep roasted pumpkin seeds in an airtight container in a cool, dry place for up to 2 weeks.
To Freeze: Transfer toasted pumpkin seeds to a freezer safe container then store in the freezer for up to 3 months.
Clean and dry seeds: Remove seeds from pumpkin. Rinse well in a colander, cleaning off any of the orange pumpkin pulp, and pat dry. Spread seeds out on a baking sheet and allow them to sit out overnight to dry.
Roast: Preheat oven to 300 degrees F. Drizzle dry pumpkin seeds with olive oil and salt. Bake for 35-45 minutes, stirring every 15 minutes, until golden.
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Notes
Storage Instructions: Store pumpkin seeds in an airtight container in a cool, dry place for up to 2 weeks.Freezing Instructions: Transfer to a freezer safe container and store in the freezer for up to 3 months.
This easy Peanut Butter Popcorn recipe has fresh popped popcorn tossed in an incredible 4-ingredient peanut butter sauce! I love to toss in some Reese’s Pieces and enjoy this 15 minute treat for movie and game nights! Looking for more snack recipes? Try Caramel Popcorn, Cowboy Caviar, Sweet Chex Mix, or Chex Mix! How to…
This easy Peanut Butter Popcorn recipe has fresh popped popcorn tossed in an incredible 4-ingredient peanut butter sauce! I love to toss in some Reese’s Pieces and enjoy this 15 minute treat for movie and game nights!
There’s lots to love about this easy Peanut Butter Popcorn recipe, made with pantry staples in about 15 minutes. I’ll whip it up for a family movie night or a “late night” snack for my kids when they have friends over.
Make it your own by customizing the base recipe with other mix-ins. I like to replace a few cups of the popcorn with pretzels, Chex cereal, and other candy like marshmallows, candy corn, or chopped up candy bars.
How to make Peanut Butter Popcorn:
Pop popcorn and add to a extra large bowl.
Make Sauce: Stir together honey and sugar in a pot over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat and stir in peanut butter and vanilla, mixing until smooth.
Combine: Slowly pour HALF of the peanut butter sauce over the popcorn, gently stirring to coat. Add more, to your liking (you may not use it all). Allow to cool for a few minutes before serving.
Recipe Variations:
Fall Party Mix: Replace one cup of popcorn with one cup of pretzels. Add some candy corn and Reese’s Pieces or M&M’s.
Toppings: After tossing the popcorn in the creamy peanut butter sauce, add some M&M’s, Reese’s Pieces, chocolate chips, or chopped Butterfinger.
Chocolate Peanut Butter Popcorn: Allow peanut butter popcorn to cool, then drizzle with melted chocolate.
This easy Peanut Butter Popcorn recipe has fresh popped popcorn tossed in an incredible 4-ingredient peanut butter sauce! I love to toss in some Reese's Pieces and enjoy this 15 minute treat for movie and game nights!
Pop popcorn and add to an extra large mixing bowl.
Peanut butter sauce: In medium saucepan over medium heat add honey and sugar and stir well to combine. Bring to a boil then boil for 2 minutes, stirring. Remove from heat and stir in peanut butter and vanilla, mixing until smooth.
Combine: Slowly pour HALF of the peanut butter sauce over the popcorn and gently stir to coat. Drizzle more peanut butter sauce, until your desired coating is reached (you may not use it all, depending on preference). Add Reese's pieces, chocolate chips or other candy, if desired.
Allow to cool for a few minutes before eating.
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Notes
Yield: about 10 cups popcorn. Serving size 1 cup.Storing Instructions: Store peanut butter popcorn in an airtight container for up to one week.Fall Party Mix: Replace one cup of popcorn with one cup of pretzels. Add some candy corn and Reese’s Pieces or M&M’s.Toppings: After tossing the popcorn in the creamy peanut butter sauce, add some M&M’s, Reese’s Pieces, chocolate chips, or chopped Butterfinger.Chocolate Peanut Butter Popcorn: Allow peanut butter popcorn to cool, then drizzle with melted chocolate.
I originally shared this post October 2016. Updated August 2021and October 2024.
The material in this blog post references the trademarked brand “Reese’s.” The use of this trademark is for informational and editorial purposes only and does not imply sponsorship or endorsement by The Hershey Company or any of its affiliates.
The easiest homemade Caramel Sauce made in minutes, with just 5 basic ingredients. Enjoy it on top of ice cream, in your hot chocolate, or literally over anything! If you love caramel, you have to try my Homemade Caramels, Caramel Apples, Caramel Popcorn, Chocolate Covered Pretzels, or Chocolate Covered Marshmallows! How to make Caramel Sauce:…
The easiest homemade Caramel Sauce made in minutes, with just 5 basic ingredients. Enjoy it on top of ice cream, in your hot chocolate, or literally over anything!
Homemade Caramel sauce is a big reward for little effort.
Before you even think about buying an artificially flavored caramel sauce from the store, let me tell you how EASY it is to make yourself. You get that real, rich caramel flavor, with no of the additives or preservatives, and it will keep in the fridge for weeks. Drizzle it over pumpkin cheesecake, apple crisp, or better than sex cake. Use it for ice cream sundaes (with brownies and hot fudge, too), or as a dip for fresh sliced apples.
How to make Caramel Sauce:
Combine: Grease the sides of a saucepan, then add butter, brown sugar, water, and salt, and cook over medium-low, stirring constantly until butter is melted. Bring mixture to a boil then simmer on low for 5-8 minutes, stirring constantly. It should be golden brown and thickened (it will continue to thicken as it cools).
This homemade Caramel Sauce recipe transforms five basic pantry staples into a rich and creamy caramel sauce. Enjoy it on top of ice cream, in your hot chocolate, or literally over anything! It's so easy and only takes 10 minutes to make!
Grease the sides of a medium saucepan with oil or non-stick spray. Add butter, brown sugar, water, and salt to saucepan and cook over medium-low heat, stirring constantly, until the butter has melted.
Bring the mixture to a boil., stirring constantly. Reduce heat to a simmer and cook for 5-8 minutes, stirring, until golden brown and thickened (keep in mind it will continue to thicken as it cools).
Remove from heat and stir in vanilla and ½ cup evaporated milk. Add more evaporated milk if you'd like a thinner consistency.
Store caramel sauce in a covered container or jar in the refrigerator for 1-2 weeks. Re-warm in the microwave for a few seconds, or on the stove over low heat.
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Notes
Yield: about 2 cups.Butter: salted butter can be used. Reduce salt to ⅛ teaspoon, or to taste.For Salted Caramel: Use unsalted butter and replace salt with Sea Salt, adding extra salt, to taste.To Freeze: Store in a freezer-safe container and freeze for up to 3 months. Thaw completely in the refrigerator before using.
Satisfy your sweet tooth with an easy Pumpkin Mug Cake recipe in just 5 minutes! It’s so flavorful, with the perfect cake-like taste and texture. Pumpkin recipes are my favorite! Try Pumpkin Spice Eggnog, Pumpkin Pancakes, Pumpkin Chocolate Chip Cookies, or Pumpkin Snickerdoodles! Ingredients Needed: How to make Pumpkin Mug Cake: Mix sugar, flour, cinnamon,…
Satisfy your sweet tooth with an easy Pumpkin Mug Cake recipe in just 5 minutes! It’s so flavorful, with the perfect cake-like taste and texture.
Pumpkin Mug Cake is a sweet little treat for any day.
I’m still amazed that you can make a single-serving mug cake in the microwave. It seems too good to be true, but I’m telling you it’s so legit! (Try my vanilla mug cake and chocolate mug cake, too!). I particularly love this pumpkin version, with cinnamon sugar and pumpkin pie spice. It’s cozy, with all the fall vibes, and ready in 5 minutes!
Ingredients Needed:
How to make Pumpkin Mug Cake:
Mix sugar, flour, cinnamon, baking powder, pumpkin pie spice, and salt in a mug. Stir in pumpkin, milk, melted butter, and vanilla until smooth, scraping the bottom of the mug. Fold in the chocolate chips.
Microwave for 70-90 seconds. The cake should be set but still a little shiny on top. Let it rest and cool for a few minutes before eating. Serve with a dollop of whipped cream if you’d like.
All microwaves are different, so start with 70 seconds then wait 1 minute while it cools. If it’s not set, add an extra 15-25 seconds as needed.
Mix flour, sugar, cinnamon, pumpkin pie spice, baking powder, and salt in a mug. Stir in milk, pumpkin, melted butter and vanilla extract until smooth, being sure to scrape the bottom of the mug. Stir in chocolate chips, if desired.
Microwave for 70-90 seconds* (until cake is just set, but still barely shiny on top). Allow to rest in microwave for a few minutes before eating.
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Notes
*Because all microwaves are different, it’s difficult to give a precise cook time. Start with 70 seconds, wait 1 minute while it cools, then look to see if it is set. Add an additional 15-25 seconds if needed. The trick with mug cakes is to stop cooking the cake earlier than you think, because you want it to be soft on the inside, and the cake will also continue to cook as it cools.
Homemade Pumpkin Puree is so easy to make, healthier and more flavorful than anything found in a can. I love to make a big batch and freeze to use all season long. Do you love pumpkin recipes? You have to try Pumpkin Cupcakes, Pumpkin Cheesecake, Pumpkin Waffles, Pumpkin Chocolate Chip Cookies, or Dinner in a…
Homemade Pumpkin Puree is so easy to make, healthier and more flavorful than anything found in a can. I love to make a big batch and freeze to use all season long.
Level Up Your Fall Baking with Homemade Pumpkin Puree
Maybe I’m weird, but I find it fun and satisfying to make my own pumpkin puree to bake all of my favorite pumpkin recipes. It’s easy to do and elevates the flavor of anything it’s added to. You can make it on the stove or use my instructions for the Instant Pot. Freeze the mixture in one cup increments, for easy use in recipes, with a 1:1 ratio of fresh pumpkin puree for canned pumpkin.
How to make Pumpkin Puree:
Prep Pumpkin: Wash pumpkins then cut the stem off, slicing in half lengthwise. Scoop the seeds out from the inside of each pumpkin and discard or use to make roasted pumpkin seeds!
Bake: Place pumpkin halves cut side down on baking sheet and bake at 375°F for 35-45 minutes, or until pumpkin is tender when pierced with a fork.
Puree: Scoop out the pumpkin flesh and blend in a blender or food processor until smooth. Add just a tablespoon or two of water, if needed. Use this fresh pumpkin puree in place of canned pumpkin puree in any recipe.
FAQ’s
Best Type of Pumpkin to Use?
Baking pumpkins are the best for pumpkin purée. They give the best texture, flavor, and are naturally sweeter. Look for “sugar pumpkins” or “pie pumpkins”. If you can only find large pumpkins, they can be used as well but won’t have as much flavor.
Can I can my own pumpkin purée?
Unfortunately the USDA doesn’t recommend canning pumpkin purée. Read more about it here.
Instant Pot Pumpkin Puree:
With the rack in the bottom of the Instant Pot, pour in one cup of water. Cut off the pumpkin stem then place the entire pumpkin on the rack. Cook on high pressure for 13 minutes then let it naturally release for 10 minutes. Carefully lift the rack out with hot pads and let the pumpkin sit and cool on it for 15 minutes. Slice pumpkin in half, remove seeds, then peel off the skin and discard. Blend the chunks of pumpkin into puree.
Storage and Freezing Instructions:
To Store: Keep pumpkin puree in the fridge in an airtight container for up to 1 week.
To Freeze: Use a measuring cup to scoop one cup of puree into each freezer safe bag or container, label, and store in the freezer for up to 6 months.
Homemade Pumpkin Puree is so easy to make and so much more flavorful than anything found in a can! I love to make a big batch and freeze to use all season long.
Prep Pumpkin: Wash pumpkin. Line a sheet pan with parchment paper or a baking mat. Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise. Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)
Bake: Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.
Puree: Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).
Use in place of “canned pumpkin” in any recipe.
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Notes
Pumpkin: Use small baking pumpkin like “sugar pumpkins” or “pie pumpkins”. If you can only find large pumpkins, they can be used as well but won’t have as much flavor.Instant Pot Pumpkin Puree: With the rack in the bottom of the Instant Pot, pour in one cup of water. Cut off the pumpkin stem then place the entire pumpkin on the rack. Cook on high pressure for 13 minutes then let it naturally release for 10 minutes. Carefully lift the rack out with hot pads and let the pumpkin sit and cool on it for 15 minutes. Slice pumpkin in half, remove seeds, then peel off the skin and discard. Blend the chunks of pumpkin into puree.Storage Instructions: Keep pumpkin puree in the fridge in an airtight container for up to 1 week.Freezing Instructions: Use a measuring cup to scoop one cup of puree into each freezer safe bag or container. Label and store in the freezer for up to 6 months.
This homemade Caramel Popcorn recipe is so flavorful and has the crunchy, chewy texture you want without sticking to your fingers or teeth! If you want more sweet snacks, try our Peanut Butter Popcorn, Chex Mix, Sweet Chex Mix, or a perfect Rice Krispies Treat! How to make Caramel Popcorn: Pop Popcorn: Pop your own…
This homemade Caramel Popcorn recipe is so flavorful and has the crunchy, chewy texture you want without sticking to your fingers or teeth!
Not all Caramel Popcorn recipes are created equal.
I’ve had my fair share of caramel corn and for me, the best ones have a healthy coating of caramel covering the entire kearnal, and they’re not too sticky, or too hard. This version accomplishes that and I love that the caramel is made in one pan on the stove and you don’t even need a candy thermometer. Drizzle the caramel over fresh popped popcorn and bake it for a few minutes to get that perfect crunchy, chewy texture. This will be the highlight of your next movie night or game day!
How to make Caramel Popcorn:
Pop Popcorn: Pop your own plain kernels in the microwave in a brown paper bag, or with an air popper, or if you want a richer butter flavor, use a bag of movie theater microwave popcorn. After it’s popped, line a cookie sheet with parchment paper and pour the popcorn on top.
Make Caramel: Add butter to a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt, whisking until smooth. Bring to a boil over medium heat, stirring occasionally. Let it gently boil for 2 minutes then remove from heat and stir in baking soda and vanilla.
Coat Popcorn: Drizzle caramel over popcorn, gently tossing it with a spatula until it’s coated evenly. Bake 200°F for 45 minutes, stirring every 15 minutes. Enjoy the best caramel corn for a movie night, game day, or really anytime!
Pro Tip: Don’t forget a silicone spatula! It’s heat resistant and stays cleaner then a wooden spoon. I love to use a large non-stick skillet for this recipe because it’s so easy to clean and it comes to a boil much quicker than a saucepan.
Preheat oven to 200 degrees F. Line a jelly roll pan with parchment paper. Add popped popcorn and spread in an even layer.
Caramel: Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth. Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly. Remove from the heat and stir in baking soda and vanilla
Drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.
Store caramel corn in an airtight container at room temperature for to 2-3 weeks
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Notes
Popcorn: Pop your own plain kernels in the microwave in a brown paper bag, or with an air popper, or if you want a richer butter flavor, use a bag of movie theater microwave popcorn.To Pop Popcorn without a Popper: Add ¼ cup popcorn kernels to a brown paper lunch bag and fold the top closed. Microwave for about two minutes, or until you hear the popping slowing down.
Did you know you can make homemade Pancake Syrup in just 10 minutes, using pantry ingredients we all have around? It’s so good, you’ll never want to buy syrup again. I’m a huge fan of breakfast recipes–particularly pancakes! Some current favorites are Cottage Cheese Pancakes, Pumpkin Pancakes, Crunchy French Toast, Yeasted Waffles, and Sheet Pan…
Did you know you can make homemade Pancake Syrup in just 10 minutes, using pantry ingredients we all have around? It’s so good, you’ll never want to buy syrup again.
10-minute Pancake Syrup is my favorite pancake upgrade.
Really though, this easy homemade syrup will make any pancakes or French toast feel special, and it couldn’t be easier or quicker to make. It’s an obvious match for our Buttermilk or Whole Wheat Pancakes, classic French Toast and Belgian Waffles. I can’t wait for you to give it a go!
How to make Pancake Syrup:
In a large saucepan: Melt butter over medium heat. Whisk in sugar, buttermilk, vanilla, and cinnamon and bring to a full boil. Reduce heat to low and cook for 2 minutes, whisking constantly.
Whisk in Baking Soda; it will foam and rise. Remove from heat and set aside for a few minutes before serving.
Store Homemade pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.
More breakfast favorites for homemade buttermilk syrup:
Our easy Pancake Syrup recipe only takes 10 minutes and will make you feel like you're in a fancy restaurant. It uses pantry ingredients and is so good, you'll never want to buy syrup again.
In a large saucepan, melt butter. Add sugar, buttermilk, vanilla, and cinnamon then whisk to combine. Bring mixture to a full boil, and once boiling, reduce to simmer for 2 minutes while whisking constantly.
Whisk in baking soda and cook for 30 more seconds, whisking constantly. Mixture will foam and rise.
Remove from heat and set aside to rest for a few minutes before serving.
Store leftover pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.
Gigi’s Pumpkin Dip is a seasonal staple.
