Preparing the Pumpkin Juice

Open a sugar or pie pumpkin and scoop out the seeds (save them to roast later!).

Slice the pumpkin (skin can stay on) into long strips or cubes—whatever works best for your juicer.

Run the pumpkin pieces through your juicer.

Strain the fresh pumpkin juice through a fine mesh sieve to remove any pulp.

Hot Method Instructions:

In a saucepan, combine the pumpkin juice and sugar.

Bring to a slow simmer over medium-low heat, stirring occasionally, until the sugar completely dissolves.

Remove from heat and allow the syrup to cool in the pot to room temperature.

Transfer to a sterilized glass jar. Store in the refrigerator for up to one week, or freeze in these Mason jars for several months.