Sugar-Free Pumpkin Spice Syrup
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Enjoy the cozy flavors of fall guilt-free with my homemade Sugar-Free Pumpkin Spice Syrup. Made with natural sweeteners like monk fruit, this low-carb, gluten-free syrup is a healthier alternative to traditional sugary versions. Perfect for coffee, pancakes, and more, it lets you savor the season without the sugar!
Table of Contents
Why You’ll Love This Pumpkin Spice Syrup
Introducing my Sugar-Free Pumpkin Spice Syrup Recipe—the perfect way to indulge in the flavors of fall without the guilt. Unlike Starbucks Pumpkin Spice Syrup, which is packed with sugar and artificial ingredients, my version is made with natural sweeteners like monk fruit or allulose, making it a healthier choice for those watching their sugar intake or following a low-carb or gluten-free lifestyle.
This syrup delivers the same cozy, autumnal spice we all love but without the unwanted calories or blood sugar spikes. Plus, it’s entirely customizable—you can adjust the sweetness and spice levels to suit your taste. Whether you’re adding it to your morning coffee, smoothies, or baked goods, my Homemade Pumpkin Spice Syrup lets you savor the season’s flavors while staying true to your dietary goals. Say goodbye to unnecessary sugars and hello to a cleaner, more wholesome way to enjoy fall!
If you love this recipe, you’ve got to check out more fall favorites like my Caramel Apple Bark or my Chocolate Turtle Apple Slices.
Ingredient Notes
- water
- golden monk fruit or allulose: can also sub brown sugar, coconut sugar or honey
- pumpkin puree
- vanilla extract
- salt
- xanthan gum or sub a tiny bit of cornstarch
- pumpkin pie spice
Step-by-Step Instructions
- Combine Ingredients: In a medium saucepan, combine water, golden monk fruit or allulose (or brown sugar, honey or coconut sugar), pumpkin puree, and salt.
- Heat and Dissolve: Place the saucepan over medium heat and stir the mixture continuously until the sweetener has completely dissolved, and the ingredients are well combined. This should take about 5-7 minutes.
- Add Spices: Once the mixture is smooth, add 3 teaspoons of pumpkin pie spice and stir until the spices are fully incorporated.
- Thicken with Xanthan Gum: If using xanthan gum, sprinkle ⅛ teaspoon of it into the mixture while whisking vigorously to prevent clumping. This will help thicken the syrup and stabilize it.
- Simmer: Reduce the heat to low and allow the mixture to simmer for 10-15 minutes, stirring occasionally. This will help the flavors meld together and thicken the syrup further.
- Add Vanilla Extract: After the syrup has simmered, remove it from the heat and stir in 2 teaspoons of vanilla extract.
- Cool and Store: Let the syrup cool to room temperature. Once cooled, transfer it to a clean, airtight container. Store the syrup in the refrigerator for up to two weeks. Shake well before each use, as some separation may occur.
Homemade Pumpkin Spice Syrup
Recipe Tips
- Sweetener Options: While golden monk fruit or allulose are great for keeping the syrup sugar-free, you can also substitute with brown sugar or coconut sugar for a deeper, caramel-like flavor. Just keep in mind that this will add sugar to the recipe.
- Pumpkin Puree: For a smoother syrup, make sure to whisk the pumpkin puree thoroughly to avoid any clumps. You can also strain the syrup after cooking if you prefer a finer texture.
- Xanthan Gum: This ingredient helps thicken the syrup and gives it a nice, syrupy consistency. If you don’t have xanthan gum, you can substitute with a small amount of cornstarch. This also helps prevent the syrup from crystallizing and stabilizes the consistency.
- Spice Levels: Feel free to adjust the pumpkin pie spice to suit your taste. If you like a stronger spice flavor, you can increase the amount or add additional spices like cinnamon or nutmeg.
Storing & Serving
- Storing: Store the syrup in an airtight container in the fridge for up to two weeks. Give it a good shake before each use, as some separation may occur over time.
- Serving Suggestions: This syrup is perfect for coffee, lattes, pancakes, waffles, or even as a topping for ice cream. It’s a versatile way to add a touch of fall flavor to your favorite treats!
Recipe FAQs
Using xanthan gum when making sugar free syrups is essential when using monk fruit sweetener. It helps prevent the syrup from crystallizing and stabilizes the consistency. Monk fruit sweeteners, especially when used in liquid recipes, can sometimes lead to a gritty texture or cause the syrup to crystallize over time. Xanthan gum acts as a thickening agent, giving the syrup a smooth, cohesive texture while also preventing the sweetener from separating or forming crystals. This results in a syrup that stays well-mixed, has a more consistent pour, and maintains its silky texture, even after being stored in the fridge.
Yes, you can sub honey. Honey is sweeter than monk fruit, so you will use 3/4 cup in place of the 1 cup monk fruit.
Allulose is generally better than monk fruit for preventing crystallization in sugar-free syrups. Allulose behaves more like sugar in terms of texture and consistency, and it dissolves well in liquids without crystallizing as easily, even when stored in the fridge. This makes it an excellent choice for maintaining a smooth, syrupy consistency over time.
Monk fruit, while a great natural sweetener, is often blended with other ingredients like erythritol, which can crystallize when used in liquid recipes. If you’re aiming for a syrup that stays smooth and pourable, allulose would be the more reliable option to prevent crystallization.
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Sugar-Free Pumpkin Spice Syrup
Ingredients
- 1 3/4 cups water
- 1 cup golden monk fruit or allulose can sub brown or coconut sugar
- 1 cup pumpkin puree canned
- 2 teaspoons vanilla extract
- ¼ tsp salt
- ⅛ tsp xanthan gum*
- 2-3 tsp pumpkin pie spice
Instructions
- Heat and Dissolve: Place the saucepan over medium heat and stir the mixture continuously until the sweetener has completely dissolved, and the ingredients are well combined. This should take about 5-7 minutes.
- Add Spices: Once the mixture is smooth, add 3 teaspoons of pumpkin pie spice and stir until the spices are fully incorporated.
- Thicken with Xanthan Gum: If using xanthan gum, sprinkle ⅛ teaspoon of it into the mixture while whisking vigorously to prevent clumping. This will help thicken the syrup and stabilize it.
- Simmer: Reduce the heat to low and allow the mixture to simmer for 10-15 minutes, stirring occasionally. This will help the flavors meld together and thicken the syrup further.
- Add Vanilla Extract: After the syrup has simmered, remove it from the heat and stir in 2 teaspoons of vanilla extract.
- Cool and Store: Let the syrup cool to room temperature. Once cooled, transfer it to a clean, airtight container. Store the syrup in the refrigerator for up to two weeks. Shake well before each use, as some separation may occur.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this healthy version of pumpkin syrup. I always crave PSLs in the fall but I like that I can get my fill at home.
I used 1/2 a cup of brown sugar instead monk fruit because I don’t like things too sweet.
Next time, I would it cook it longer at the simmer because I noticed a few pumpkin bits still at the end but it’s not a big deal to me.
So so good! I love pumpkin spice chai (can’t drink coffee!) but the Starbucks ones are insanely sweet. Loving the pumpkin chais I can make with this! Much tastier, cheaper, and more delicious!
I used Allulose with a teaspoon of molasses because I wanted the brown sugar flavor and didn’t have sugar free brown sugar substitute. It’s delicious, thank you
That’s fantastic! It’s always great to hear when recipe tweaks still turn out delicious!