Skip the coffee shop and make your own Sugar-Free Pumpkin Spice Syrup at home in less than 15 minutes! This cozy syrup is sugar-free, low-calorie, keto-friendly, and vegan. Perfect for stirring into homemade pumpkin spice lattes and drizzling over oatmeal, pancakes, or desserts. You’ll love how easy, delicious, and guilt-free this low-calorie pumpkin spice syrup is.
Every year, as the weather cools and we move into Fall, my pumpkin spice syrup recipe gains popularity. Everyone wants a pumpkin spice latte, and not everyone wants to sit in the Starbucks drive-thru to get one! That includes me 🙂 Don’t get me wrong – I love a pumpkin spice latte, but I can’t even have the Starbucks PSLs because they use dairy in their syrup! The ingredients definitely leave much to be desired:
Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2 Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate, from Starbucks
Thankfully for all of us dairy-free/vegan/refined-sugar-free/just-want-a-healthier-option folks, it is SO easy to make your own pumpkin spice syrup at home!
Why you’ll love this sugar-free syrup recipe:
It’s quick to make (less than 15 minutes)
Filled with real pumpkin puree
Made with only six ingredients (including salt)
This version is also completely sugar-free
It’s the perfect pumpkin spice syrup for anyone on a keto diet or looking to cut back on extra sugar in the morning. Now, let’s get into those six ingredients you’ll need to make it!
Ingredients for sugar-free pumpkin syrup:
Pumpkin Puree: unsweetened, pure pumpkin, please! This is such a good way to use extra pumpkin that is leftover from another recipe. Just make sure it’s super smooth. If it’s not, a quick blitz in the blender with the water will make it perfect.
Pumpkin Pie Spice or your custom mix of pumpkin pie spices. These add delicious warmth and flavor!
Sugar-Free Maple Syrup: I used Wholesome Yum, a blend of monk fruit and allulose sweeteners. You can use your favorite sugar-free maple syrup, but different brands may use other sweeteners, which can vary in sweetness.
Vanilla Extract and a pinch of Salt for extra depth and flavor!
How to make homemade pumpkin syrup:
Start by adding the pumpkin and pumpkin pie spice to a small saucepan over low to medium heat. Give it a quick stir and let it cook for about a minute — this helps mellow out that strong “canned pumpkin” flavor.
Pour in the sugar-free maple syrup and a bit of water. Stir everything together and let it simmer for a few minutes, until it’s smooth and slightly thickened but still easy to pour — kind of like thin caramel sauce.
If it gets thicker than you’d like, just add a splash more water. Remember, it’ll thicken up a little more as it cools. Stir in the vanilla extract and a pinch of salt, then give it a quick taste. Want it sweeter? Add a touch more syrup until it’s perfect for you.
Once it’s just right, pour the syrup into a glass bottle or jar (these cute flip-top bottles are my favorite!) and pop it in the fridge. It’ll keep for about 3 weeks — plenty of time to whip up all the cozy homemade pumpkin spice lattes your heart desires.
Vegan Pumpkin Spice Latte Recipe
Skip the coffee shop and save your money with this easy, healthier homemade Pumpkin Spice Latte! It’s made with homemade refined sugar-free pumpkin spice syrup and your favorite dairy-free milk.
Healthy Pumpkin Spice Syrup
Make your own Healthy Pumpkin Spice Syrup, perfect for making your own vegan pumpkin spice lattes and pumpkin chai lattes, or for drizzling on top of pancakes! It’s dairy-free, vegan, and refined sugar-free.
Skip the coffee shop and make your own Sugar-Free Pumpkin Spice Syrup at home in less than 15 minutes! This cozy syrup is sugar-free, low-calorie, keto-friendly, and vegan. Perfect for stirring into homemade pumpkin spice lattes and drizzling over oatmeal, pancakes, or desserts. You’ll love how easy, delicious, and guilt-free this low-calorie pumpkin spice syrup is.
½ cup (122g) pure pumpkin puree (make sure it’s super smooth – some brands are a little thicker with chunks. If this is the case, blend with the water to smooth it out completely)
2½ teaspoons pumpkin pie spice, or 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, & 1/8 teaspoon cloves
⅓ cup water
½ cup sugar-free maple syrup (I used Wholesome Yum Zero Sugar Maple Syrup – you may need more or less based on how sweet your syrup replacement is. Different types of sugar-free sweeteners vary in sweetness levels.)
2 teaspoons vanilla extract
Pinch of salt
Combine the pumpkin and spices in a small saucepan over low to medium heat. Cook for about 1 minute to cook off any “canned pumpkin” flavor, stirring regularly.
Next, add in the sugar-free maple syrup and water. Mix to combine and cook for a few minutes, stirring occasionally. It should have a thin, pourable consistency with a slight caramel-like texture.
Add more water if the mixture has thickened more than you’d like, and note that it will thicken slightly as it cools. Add the vanilla extract and a pinch of salt and stir until well combined. Taste and adjust the sweetness level to your liking – you can add more syrup if you prefer it sweeter!
