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In a saucepan, combine the turbinado sugar, maple syrup, and water.
Stir in the pumpkin pie spice, vanilla bean paste, and a pinch of salt.
Heat the mixture over medium heat, stirring until the sugar has completely dissolved.
Once the sugar is dissolved, bring the mixture to a simmer and allow it to cook for a few minutes until it thickens slightly.
Remove the saucepan from heat and let the syrup cool before transferring it to a bottle for storage.