- Add the water and Demerara sugar to a small saucepan over medium-high heat.
- Stir until the sugar dissolves.
- Add the pumpkin purée, vanilla extract, cinnamon, nutmeg, cloves, and ginger, and bring to a boil.
- Once boiling, lower the heat and simmer covered for 20 minutes.
- Strain your syrup into a clean, airtight mason jar or other storage container.
- Store in the fridge for 2-3 weeks.