It’s fall, guys! Sweater weather. Socks and boots. Changing of the leaves and all that jazz. Basically, a respite from the heat and our beautiful, chilly transition to winter. Yay!
Along with fall comes everything pumpkin.
And, who doesn’t love a good PSL? (That’s pumpkin spice latte, by the way)
But, at $5 a pop, they don’t come cheap. And, I recently found out that there’s no way to make a truly dairy-free, vegan pumpkin spice latte from Starbucks. The pumpkin spice syrup they use has dairy in it. <insert sad face>
The good news is that it’s pretty darn easy to make your own pumpkin spice syrup and it’s delicious! It will keep in the fridge for at least two weeks (longer probably since sugar is a preservative, but that’s up to you). And, it’s refined sugar free by using maple syrup and coconut sugar. Yippee!
This syrup is great for, you guessed it, pumpkin spice lattes! But, it’s great on other things, too!
My boys have been making their own coffee-less kids pumpkin spice “lattes” with this syrup, which are basically warm, delicious autumn bombs.
Warm milk + pumpkin spice syrup + marshmallows.
Little boy dream drink that’s easy enough for them to prepare themselves. Plus, tell a kid it’s called an autumn bomb and they’ll automatically like it. Promise.
This syrup is also delicious over oatmeal, pancakes and waffles!
Pumpkin Spice Syrup Uses
- Pumpkin Spice Lattes
- Kids Pumpkin Spice Steamed Milk Autumn-Bombs!
- Pumpkin Spice Oatmeal
- Syrup for Pancakes
- Syrup for Waffles
- Anything maple syrup would go in that you want to taste like fall
Pumpkin Spice Syrup - Refined Sugar Free
Versatile pumpkin spice syrup that transforms anything you put it in into fall yumminess and it's refined sugar free! Yippee! Great for pumpkin spice lattes, kids' pumpkin spice steamer autumn bombs, pancakes, waffles and oatmeal.
Ingredients
- 1/2 cup pumpkin puree
- 4 tsp pumpkin pie spice powder
- 1 1/2 cup water
- 1/2 cup maple syrup
- 1 cup coconut sugar
Instructions
- Whisk all ingredients together in a small saucepan and heat over medium heat, whisking frequently to prevent burning.
- Simmer for 5-7 minutes to dissolve the sugar and slightly thicken the mixture.
- Remove from heat and strain through a fine mesh strainer, especially if you’re using pumpkin that is stringy. *See notes
Notes
If your pumpkin puree is super smooth, you may not need to strain it at all. So, test a small amount first to see if it will even go through the strainer. I find that I do not need to strain mine usually, but others find the need to.
Instead of coconut sugar, you can substitute more maple syrup or brown sugar (but, then it will not be refined sugar free)
Hi Abi,
I can’t wait to try this because we love all things pumpkin. Thanks!
I hope you like it, Camille!