How to make healthy pumpkin sauce from scratch: a must for PSL fans (and surprisingly easy to make!)
If you like pumpkin spice lattes, pumpkin spice syrup is SUPER CONVENIENT: just adding a few spoonfuls turns any beverage into a pumpkin spice drink worthy of the most popular café.
My problem with store-bought syrup is that they usually contain a lot of sugar. And most of the time, the other ingredients in the list don’t look so nutritional either…
Fortunately, it’s very easy to make pumpkin spice syrup at home.
The recipe I’m sharing here is refined-sugar free because I’m always horrified at how much sugar there’s hidden in regular lattes and creamer drinks. But if you prefer it the traditional way, you can also use white or brown sugar.
Either way, this pumpkin syrup taste great in beverages and ever as a sauce to spice up your favorite desserts in fall!
Time needed: 10 minutes.
How to make sugar-free pumpkin spice syrup at home
- (Optional – only if you use whole pumpkin instead of pumpkin puree) Make pumpkin purée
Cook the pumpkin until it’s tender (use the cooking method that better suits you, like microwaving, baking, or steaming).
Then blend it (without the skin) to make a purée.
You may find it easier to blend when adding the water of the ingredients list.
- Cook the syrup
Put in a small saucepan the pumpkin purée, water, xylitol (or your preferred sweetener) and pumpkin spice.
Heat under medium and let the mixture simmer for around 5 minutes.
- Round up
Remove from the heat and then add the (optional) vanilla extract.
The texture of the syrup is usually still quite runny, sauce-like.
Once the syrup has cooled down, store refrigerated in airtight recipient.
This syrup is good for up to 3 weeks.
How to use this homemade pumpkin spice syrup
You may use the syrup as soon as you’ve cooked it, even if it’s still warm.
Usually, you’ll need between 2-4 Tbsp. syrup for every latte, depending on how much flavor and sweetness you like (I normally use 3 Tbsp. for an 8 oz. mug).
Here are some ideas to make delicious pumpkin spice drinks using this sugar-free syrup:
Easiest homemade PSL
- 1 cup of milk
- A shot of espresso*
- 4 Tbsp. Sugar-free pumpkin spice syrup
Assemble the milk, coffee* and sugar-free pumpkin spice syrup.
*You may substitute espresso for 2 tsp.soluble coffee mixed with 1.5 oz. (40 ml.) water.
For a kids-friendly version, switch the coffee for any coffee substitute (like chicory “coffee” or another roasted herbal “coffee”)
Pumpkin spice yogurt drink
- Half cup of yogurt
- Half cup of milk of choice
- 2 Tbsp. Sugar-free pumpkin spice syrup
Put everything in a closed recipient and shake until everything has blended together.
You can also use a blender instead of shaking it.
In my experience, this syrup is good for around 3 weeks when stored properly (in a closed recipient and refrigerated).
The xylitol gives the syrup a long shelf-life (the same as if it was done with regular sugar, which also helps preserve food), but since there is water and pumpkin in it, the syrup may change color, flavor after some weeks, eventually spoiling.
If you smell or taste changes, you should discharge the syrup.
Yes! If you think you won’t be able to use up the homemade syrup in a couple of weeks, you can freeze it.
Using an ice cube tray makes for easy-to-use portions (I like putting 1 Tbsp. of syrup in each cube).
You may thaw the amount of cubes you need by leaving them at room temperature for a couple of minutes, but you don’t really need them to completely defrost before adding them to your drink.
Erythritol tends to crystallize when stored in the fridge, so I avoid it to make sugar free syrup.
If you want to use erythritol, blending a little amount of xanthan gum to the cooled down (but still not refrigerated!) syrup may prevent the crystallization.
Besides, take into consideration that erythritol is slightly less sweet than refined sugar or xylitol.
Sugar-free Pumpkin Spice Syrup Recipe
- Small saucepan
- Jar or bottle with a lid (To store the syrup)
- (Optional – if making it with fresh pumpkin instead of pumpkin purée or canned pumpkin)Cook the pumpkin following your preferred way: microwaving, steaming, baking…Remove the skin (there should be ½ cup or 115 gr. pumpkin once the skin has been removed). Blend this cooked pumpkin until it’s a purée. In case you find it easier to blend the pumpkin with some liquid, you may blend it with the water indicated in the ingredient list.
- Gather all the ingredients together (except for the vanilla extract) in a small saucepan.Heat and let simmer for around 5-7 minutes: the xylitol should be dissolved and the syrup will likely have a quite thin, easy to pour texture (it usually thickens a little bit as it cools).
- Add the vanilla after removing from the heat.Pour into a closed container and once cooled down, store in the fridge.This pumpkin syrup is good for around 3 weeks.
- You’ll get around 7 oz. (14 Tablespoon) syrup, but this may vary depending on how concentrate you cook it.
- If you don’t have pumpkin pie spice and don’t want to make your own mix, you can substitute it for:
- 1,5 tsp. ground cinnamon
- half tsp. ginger powder
- a generous pinch ground nutmeg
- a small pinch of ground cloves
- If you want to use this syrup as pumpkin spice sauce to pour over waffles or desserts, I recommend using less sweetener (1/3 or 1/4 cup instead of 1/2).
As you can see, making a sugar-free, keto-friendly pumpkin spice syrup is really easy.
However, if you just want a pumpkin spice latte now (and you’re not sure if you are making pumpkin spice lattes in the next days and weeks), you may prefer this easy recipe for homemade pumpkin spice latte.