Sugar-free Pumpkin Spice Syrup Recipe
The easiest way to make pumpkin spice lattes or give an autumn flavor to anything you want
Print Recipe
Equipment
- Small saucepan
- Jar or bottle with a lid (To store the syrup)
Ingredients
- ½ Cup Pumpkin purée or cooked pumpkin without skin (steamed, microwaved or baked) (Around 115 gr.)
- ½ Cup Water
- ½ Cup Xylitol (You may switch it for sugar 1:1)
- 2 tsp. Pumpkin Spice *
- 1 tsp. Vanilla extract
Instructions
- (Optional - You’ll only need this step if you are using 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.
Notes
- 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).
Nutrition
Serving: 1Tsp. | Calories: 15kcal
Servings: 14 Tablespoons
Calories: 15kcal