Homemade Pumpkin Spice Syrup for Coffee
This homemade pumpkin spice syrup for coffee is my favorite way to transition into fall. After 8 years of navigating food allergies and dietary restrictions, I've made more homemade versions of coffee shop favorites than I can count. Pumpkin spice syrup was one of the first ones I tackled because store bought versions are loaded with preservatives, dairy and mystery ingredients that don't make me feel my best. This recipe is naturally gluten-free, dairy-free and I've tested it so many times to get the ratio of spices just right. I've found that real pumpkin puree gives you the best flavor and texture and this recipe makes your home smell amazing while you're cooking it!
Servings: 5
Calories: 99kcal
Equipment
- 1 pot
- 1 spoon
Ingredients
- 1 cup pumpkin puree
- 3/4 cup coconut sugar
- 1 1/2 cups filtered water
- 1 1/2 tsp pumpkin pie spice
- dash sea salt
- 1 tsp vanilla extract
Instructions
- Combine pumpkin puree, sugar, water, pumpkin spice and sea salt in a saucepan over low-medium heat.
- Cook for 10 minutes, stirring every few minutes.
- Remove from heat and add vanilla extract.
- Enjoy in your favorite coffee or matcha drink!
Notes
RECIPE TIPS:
Use regular pumpkin puree, not pumpkin pie filling!
Keep the heat on low-medium for a gentle simmer and to ensure the mixture doesn't stick to the bottom of the pan.
Taste it before you finish reducing. You can always continue to cook for a thicker syrup and make any tweaks like adding more cinnamon or sugar to your preference.
Make sure to let it cool before storing!
Nutrition
Calories: 99kcal | Carbohydrates: 25g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 53mg | Potassium: 106mg | Fiber: 2g | Sugar: 17g | Vitamin A: 7627IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg