"This is kind of like the syrup that large coffee company that shall not be named uses for its infamous autumn beverage…but about a thousand times more interesting. 

Since the recipe includes actual pumpkin, its texture is somewhere between a syrup and a sauce. My favorite way to drink it as a coffee drink is to make a couple of ounces of very strong Café Bustelo instant espresso with boiling water, mix in a slightly smaller amount of this sauce until it’s thinned out and combined, then top with a scant cup of hot whole milk. (For those who like ratios, that’s 2 parts coffee to 1.5 parts syrup to 7 parts milk).

This is certainly not limited to coffee-related applications—it plays very well with dairy, such as spooned over thick yogurt or mixed with whipped cream cheese to put on toast or dip pretzels and apple slices into as a snack."