Pumpkin spice syrup requires just 3 ingredients and 5 minutes to simmer on the stove! Use this pumpkin syrup to flavor coffee & tea or make a pumpkin spice latte. We also included a sugar-free pumpkin spice syrup variation!
- 1 cup water
- 1/3 cup pumpkin puree (fresh or canned!)
- 3/4 cup brown sugar
- 2 teaspoons vanilla (optional)
- 1 teaspoon pumpkin pie spice (optional)
- tiny pinch salt
- Add all ingredients to a small pot and bring to a boil. Reduce heat and simmer uncovered for 5 minutes to infuse the pumpkin with sugary goodness and thicken the syrup, stirring occasionally. Watch this closely as simple syrups can bubble over very quickly!
- This is optional but recommended, let the pumpkin syrup cool for a few minutes then filter by pouring through a nut milk bag, kitchen tea towel, or cheesecloth to remove any spices that might have a grainy texture.
- Store in a jar with a pour spout for easy use in hot drinks, cocktails, and baked goods!
This will keep for about 2 weeks in the fridge and up to 3 months in the freezer.
Warning about adding pumpkin pie spice: Cinnamon is the bark of a tree and is a a fiber– fibers are thickeners! We’ve found if you add more than 1 teaspoon of pumpkin spice or cinnamon, this syrup can take on a ‘mucousy’ or ‘slimy’ consistency. Yes, gross, we know. Whole cinnamon sticks are less likely to cause this reaction, so alternatively you can toss in 1 cinnamon stick during the simmer!
For a sugar-free pumpkin syrup: use a keto sweetener like erythritol, xylitol, stevia, swerve, or monk fruit. If using xylitol, erythritol, or monk fruit sweetener only use 1/2 cup sweetener in place of the 1 cup sugar!
- Serving Size: 1 tablespoon
- Calories: 21
- Sugar: 9.9
- Sodium: 1.7
- Fat: .1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 10.3
- Fiber: .2
- Protein: .1
- Cholesterol: 0
Keywords: Pumpkin Spice Syrup