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