Add water, brown sugar, pumpkin purée and pumpkin pie spice to a small saucepan.
Bring to a simmer over medium heat. Lower the heat to medium-low and simmer for 8 minutes, whisking occasionally. Remove from heat and let cool.
Strain the syrup through cheesecloth or a nut milk bag to remove the pulp/spices and make it clear.
Store in the refrigerator for up to 2 weeks. You can use it in your coffee, lattes, other hot beverages or even over desserts and breakfast dishes, to taste.
Notes
This recipe yields about 2 cups syrup.
This syrup will be thin. If you would like a thicker syrup, simmer it for longer to reduce it. Note that the yield will be less and the flavor will be more concentrated.
Your fresh batch of syrup can be stored in a covered container like a jar or squeeze bottle in the fridge for up to two weeks.