pumpkin syrup

Now you can make your own Vegan Pumpkin Spice Syrup like the Starbucks version at home instead! This version is absolutely to die for, yet is completely vegan, dairy-free, oil-free and refined sugar-free! Goes great in homemade lattes, on pancakes, waffles, ice cream or even brownies!

Vegan Pumpkin Spice Sauce

(240 grams) canned "lite" coconut milk, can shaken well first

+ 2 tablespoons (120 grams) coconut sugar

(160 grams) pure maple syrup

pumpkin pie spice (I use my homemade blend) (SEE NOTES)

fine sea salt

(10 grams) vanilla

scale.

Add all of the ingredients (except the vanilla) to a small pot and whisk until well mixed and smooth. Turn the heat to high and as soon as the edges start to bubble, immediately cover with a lid and turn to the lowest heat. Simmer for 5-10 minutes, until thickened some. Set your timer to make sure not to over cook it, or it can get too thick/gooey. Whisk again and then let it cool for 10 minutes.

Whisk in the vanilla and strain through a fine mesh strainer. You are adding the vanilla last because cooking it down kills the flavor, which we don't want to do. You can use it immediately if you like, but it will thicken a lot more as it cools. Keep it stored in the fridge. This makes a lot (2 cups), so you can store it in the fridge for about a week or keep the leftovers in the freezer for probably at least a month or so if you don't want to use it all up right away. To use from the freezer, just scoop out the portion you want to use, it's easy to scoop out and gently reheat it on the stove or microwave.

Add 1 cup strong coffee to a mug, 2 tablespoons coconut cream, cashew or soy cream (add more if you like) and 3-4 tablespoons of the pumpkin spice syrup and stir everything well. If you want it sweeter, add more of the syrup. Add some coco whipped cream (I used So Delicious CocoWhip "Lite" on top and drizzle more pumpkin spice syrup on top. YUM.

PUMPKIN SPICE LATTE

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.

Healthy Pumpkin Spice Syrup

(122 grams) pure pumpkin puree

pumpkin pie spice,

water

maple syrup

coconut sugar, optional,

vanilla extract

Combine the pumpkin and spices in a small saucepan over low-medium heat. Cook for about 1 minute, to cook off any &#8220;canned pumpkin&#8221; flavor, stirring regularly.

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.

Add more water if it&#8217;s thickened more than you&#8217;d like, and note that it will thicken a bit as it cools. Add vanilla extract and stir to combine.

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

Great recipe!! I made this earlier today :D

Saw it on Instagram and just made it immediately!! Sooo good in coffee! Thank you for sharing.

Beyond delicious and so quick to make!! Another amazing recipe :)

Do yourself a huge favor and try this recipe because the results are simply amazing! I drizzled it over whipped cream on a less-than-ideal mug cake which transformed that effort into a heavenly treat. Thanks so much for another win at home! 

Made this yesterday and I'm ALREADY almost out!! It's so so freaking delicious.

This recipe is absolutely amazing! It’s like a bottled up jar of Fall. I decided to take out the coconut sugar and it was sweet enough for me. I added it to some hot almond milk and it was just a warm mug of happiness. This was far better than any pumpkin spiced creamer you’d get at a grocery store. Highly recommend!

Just made this -- AMAZING!!! Perfect for fall and avoiding overly sugary syrups. Thank you!

Just made this with the "rests" of the pumpkin puree and letttt meeee tell youuu! It's the coziest of syrups!!

Add this versatile pumpkin spice syrup, made with cinnamon, cloves and ginger, to lattes and milkshakes. You can also drizzle it over bakes and desserts

Pumpkin spice syrup

golden caster sugar

light brown soft sugar

tsp vanilla extract

cinnamon

¼ tsp ground cloves

ginger

nutmeg

pumpkin purée

Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.

Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.

Top 3 pumpkin syrup recipes from across the web

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Vegan Pumpkin Spice Sauce

Healthy Pumpkin Spice Syrup

Pumpkin spice syrup

Top 3 pumpkin syrup recipes from across the web

The most viewed pumpkin syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin Spice Sauce

Healthy Pumpkin Spice Syrup

Pumpkin spice syrup

The most viewed pumpkin syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine