In a medium saucepan over medium heat, combine the pumpkin puree, brown sugar, and water. Stir until well mixed, about 3–5 minutes.

Raise heat slightly to bring mixture to a gentle boil, around 2–3 minutes. Reduce heat to low once it begins to boil.

Simmer on low for 15–20 minutes, stirring occasionally, then stir in the vanilla extract, pumpkin pie spice, and a pinch of salt.

Remove from heat and let cool for a few minutes. Strain the mixture into an airtight container.

Let the syrup cool completely before sealing. Store in the refrigerator for up to two weeks.