Step 1

Combine the pumpkin and spices in a small saucepan over low-medium heat. Cook for about 1 minute, to cook off any “canned pumpkin” flavor, stirring regularly.

Step 2

Next, add in the maple syrup, coconut sugar, pumpkin pie spice, and water. Mix to combine and cook for a few minutes, stirring occasionally, until the coconut sugar is dissolved.It should have a thin, pourable consistency, with a little bit of caramelly texture.

Step 3

Add more water if it’s thickened more than you’d like, and note that it will thicken a bit as it cools. Add vanilla extract and stir to combine.

Step 4

Pour into the bottle of your choice. Store in the fridge for up to 3 weeks.