In a small bowl add pumpkin puree, cinnamon, nutmeg, ginger, and clove* and stir together. It will look like a paste. Set aside.
In another microwave-safe bowl**, whisk together water and brown sugar.
Heat in microwave for 1 minute. Whisk.
Heat for another 30 seconds - 1 minute until you see it start to boil again. Time depends on your microwave.
Whisk together the pumpkin mixture with the water and brown sugar mixture.
Heat for another 30 seconds - 1 minute until you see it start to boil. Let it boil for 5 seconds.
Let the mixture steep and cool down for 10-15 minutes.
Use a mesh strainer or cheesecloth to strain the syrup. The remaining syrup will be slightly thick.
Store in an airtight container in the refrigerator.
Notes
* Or you can substitute all the spices for 2 tsp of pumpkin pie spice.** I like using a large glass measuring cup. That way you can see when it boils and there is plenty of space for the liquid to expand.