All things pumpkin pie season is here and I would be lying if I said I wasn’t excited, ha! I’m all for a classic pumpkin spice latte at my fave coffee shop once in awhile but, I stay a little mindful of all the sugar added. I know, I know, I don’t want to be a buzz kill but, those delish pumpkin latte’s are loaded with approx. 50g of sugar. That is about 12 teaspoons of sugar per drink, yikes!
So, I found a better way to enjoy the pumpkin-y flavours with this pumpkin pie syrup! It’s seriously SO easy to make!
This syrup is dairy-free and gluten-free. For anyone who has to completely stay away from gluten, those with Celiac’s Disease and those with severe gluten sensitivity, you have to be careful with pumpkin spice drinks because some of the ingredients could, and often do, contain gluten.
For this recipe, here’s what you’ll need:
- filtered water
- coconut sugar
- pumpkin purée
- pumpkin pie spice
Pumpkin Spice Syrup
Ingredients
- 1/2 cup filtered water
- 1/2 cup coconut sugar
- 1/4 cup pumpkin purée
- 1.5 teaspoon pumpkin pie spice
Instructions
- In a small saucepan on medium-low heat, add the water and coconut sugar.
- Stir until coconut sugar has dissolved.
- Lower the heat and add the pumpkin purée.
- Stir until well combined and everything is mixed and dissolved.
- Add the pumpkin pie spice and stir again.
- Simmer for 3-5 minutes. Make sure to continuously stir so that the syrup doesn't burn.
- Remove from heat and let it cool to room temperature.
- Add to all the things (2-3 tbsp.)! Hot drinks, cold drinks, on top of ice cream, fruit, etc.
- Store in the fridge in an airtight container for up to 5 days.
