Instantly add cozy flavor with this sugar-free pumpkin spice syrup. Infused with rich pumpkin puree, pumpkin pie spice, and low-carb sweetener, this syrup has an inviting scent and a perfect balance of sweetness and spice. The best part is it comes together quickly with only five ingredients and 15 minutes!
This sugar-free pumpkin spice syrup is your golden ticket to adding instant flavor to your favorite breakfast or beverages. This quick and easy syrup will be a game changer this fall, whether drizzling it over fluffy pancakes or stirring in your morning coffee.
It’s a simple way to bring the flavors and scents of autumn into your kitchen, satisfying your taste buds with the perfect blend of sweet and spice and everything nice. Enjoy the cozy fall season and make your mornings or sweet drinks extra special. Plus, this syrup can last in your fridge for up to two weeks, so you can enjoy it all season long!
Table of Contents (click to view)
Why You’ll Love Sugar-Free Pumpkin Spice Syrup
- Simple ingredients: The essential ingredients include water, sweetener, pumpkin puree, and pumpkin pie spice, all readily available in any local grocery store.
- Short prep and cooking time: With only five minutes of prep time, this syrup comes together in under 15 minutes total.
- Amazing flavors: Our pumpkin syrup features all your favorite warm flavors, making it a cozy and comforting treat.
- Basic kitchen equipment: You’ll need a small saucepan, spoon or spatula, and jar to store the syrup.
- Minimal cleanup: Because the recipe is so simple, cleanup is a breeze!
How to Make Sugar-Free Pumpkin Spice Syrup
With just five basic ingredients and 10 minutes of your time, you can add instant seasonal joy to any recipe.
Ingredients You Need
- Water: A main liquid ingredient that serves as a base for the syrup and allows the sweetener to dissolve.
- Sweetener: Use granulated keto sweetener as a low-carb alternative to traditional sugar. It is the primary source of sweetness.
- Pumpkin puree: Adds a rich and earthy flavor that’s great for any fall treat. It also helps add thickness to the syrup. Make sure it’s plain unsweetened pumpkin puree and not pumpkin pie filling with added sugar.
- Pumpkin pie spice: This warm and aromatic blend infuses the syrup with quintessential cozy pumpkin flavor. Pumpkin pie spice is a must-have ingredient for fall.
- Vanilla extract: Pairs well with the warm spices adding a touch of sweetness and depth to the syrup.
Step-By-Step Instructions
You will love this simple stove-top recipe for a rich, fall’s favorite pumpkin syrup. It all comes together in one saucepan, and before you know it, it will be ready to drizzle over pancakes and waffles or to add a touch of autumn to your favorite drinks.
Follow these simple directions, and you can’t go wrong!
- Combine all ingredients, except the vanilla extract, in a small saucepan over medium-low heat. Stir occasionally until the sugar dissolves.
- Bring the pumpkin mixture to a simmer and maintain for five to ten minutes until the liquid thickens and reduces.
- Remove the saucepan from the heat and let the syrup cool for a few minutes before adding the vanilla extract.
- Let the syrup cool completely before storing it in a bottle or jar.
Expert Tips
- Taste and adjust! I always recommend tasting the syrup before bottling so you have the sweetness you desire.
- The texture will be thick and viscous, but don’t strain it because that will remove all the pumpkin puree. If you see fiber or unblended pumpkin chunks, fish them out with a fork or spoon.
- The ingredients may settle in the fridge. Shake the bottle before using it to get a smooth consistency every time.
- If you’re having a hard time mixing this into drinks, warm the liquid a little and use a milk frother to incorporate the syrup into your drink quickly.
Ingredient Substitutions
Even though this is such a simple recipe, you might be missing one of the key ingredients. Review the recommendations here for quick and clever substitutions.
Here are suggested substitutions:
- Sweetener: Use any granulated classic or brown sugar replacement. Monk fruit sweetener or erythritol are great options.
- Pumpkin pie spice: If you don’t have this spice blend, you can make your own by combining ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg and ground clove.
- Vanilla extract: Out of vanilla extract? Use vanilla bean paste or scraped seeds of a vanilla bean for a more intense flavor. You can also try another extract, like almond extract, with a similar flavor.
Variations
Want to add your own spin? Make these fun variations and stretch this low-carb recipe into more delightful renditions.
Try these pumpkin syrup variations:
- Use flavored sweetener: Try keto maple syrup, keto honey, or keto caramel instead of sugar for a unique flavoring.
- Double the cinnamon: Simmer two whole cinnamon sticks in the pumpkin syrup and remove after it cools.
- Chocolate pumpkin syrup: Stir in cacao powder for a chocolate-pumpkin fusion. It’s a delightful twist for the chocolate lovers in your life.
- Vanilla chai flavors: Brew a strong 1½ cups of chai tea and use it as the liquid, replacing water. The combination of chai spices and pumpkin is incredibly tasty and comforting.
- Pumpkin spice latte: Use strongly brewed coffee instead of water for a caffeinated twist.
What Diet Is This Best For?
As written in the recipe card, this recipe is naturally gluten-free, sugar-free, low-carb, low-oxalate, and low-fiber. Additionally, this recipe is nut-free, grain-free, egg-free, nightshade-free, phytate-free, and low in histamine.
Nutritional Info
This recipe yields six servings (2-½ tablespoons per serving) of sugar-free pumpkin spice syrup.
Per serving:
- 7 calories
- 1 g total carbs
- 0.5 g fiber
- 1 g net carbs
Please note that the nutritional value will change if you substitute ingredients. Use a nutrition app to recalculate and reflect your changes.
How to Store this Recipe
Store the sugar-free pumpkin spice syrup in an airtight container like a mason jar or bottle in the refrigerator for up to two weeks.
To reheat, gently warm it in a small saucepan over low heat, stirring occasionally until it reaches your desired temperature. Avoid overheating to prevent caramelization.
Can I make sugar-free pumpkin spice syrup ahead of time?
Yes, you can make this delicious fall syrup for up to two weeks and store it in the fridge until ready to serve. This allows you to have the syrup ready whenever you want to add a taste of coziness to your meals or drinks.
Can I freeze pumpkin spice syrup?
While it’s possible to freeze the syrup, I don’t recommend it, as the freezing and thawing may alter the texture and flavor.
What to Serve with Pumpkin Syrup
This delicious homemade pumpkin spice syrup adds delightful autumn flavor to coffee, bone broth lattes, cappuccinos, and hot chocolate. It also makes a delicious accompaniment to cream cheese pancakes, French toast, keto waffles, or any other treats you desire.
Consider drizzling over yogurt, adding to winter cocktails like this espresso martini, or flavoring a chai smoothie. It’s also excellent for sweetening hot cereal and more! The options for letting this pumpkin syrup shine are only limited to your imagination.
More Fall Treats To Try
- Keto Pumpkin Muffins
- Coconut Flour Pumpkin Bread
- Chocolate Pumpkin Bread
- Keto Eggnog
- Walnut Cardamom Sugar-Free White Chocolate
If you make this recipe, please leave a review. I appreciate each 5-star rating and review comment!
Sugar-Free Pumpkin Spice Syrup Recipe
Ingredients
- 1 ½ cups water
- ½ cup Keto sugar substitute
- ⅓ cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- Combine all the ingredients, except the vanilla extract, in a small saucepan over medium-low heat. Stir occasionally until the sugar dissolves.1 ½ cups water, ½ cup Keto sugar substitute, ⅓ cup pumpkin puree, 1 ½ teaspoons pumpkin pie spice
- Bring the pumpkin mixture to a simmer for5-10 minutes until the liquid thickens and reduces.
- Remove the saucepan from the heat and let the syrup cool for a few minutes before adding the vanilla extract.½ teaspoon vanilla extract
- Let the syrup cool completely before storing it in a bottle or jar.
Notes
- Taste and adjust! I always recommend tasting the syrup before bottling so you have the sweetness you desire.
- The texture will be thick and viscous, but don’t strain it because that will remove all the pumpkin puree. If you see fiber or unblended pumpkin chunks, fish them out with a fork or spoon.
- The ingredients may settle in the fridge. Shake the bottle before using it to get a smooth consistency every time.
- If you’re having a hard time mixing this into drinks, warm the liquid a little and use a milk frother to incorporate the syrup into your drink quickly.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Soooo happy I can have this popular treat in my fall recipes even on a keto diet. Thanks!!
I’m so happy that I can enjoy this fall treat while staying low carb! While I originally made this for pancakes, I’ve also used it on the no-bake cheesecake
Great idea on the cheesecake…A Fall twist.