Sugar-Free Pumpkin Spice Syrup

5 from 2 votes

Enjoy the cozy flavors of fall guilt-free with my 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!

Prep Time5

Cook Time5

Total Time10

Course: Drink, Sauce

Cuisine: American

Diet: Diabetic, Gluten Free

Method: Stovetop

Servings: cups/32 tbsp

Equipment

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