Since I shared my recipe for Pumpkin Spice Syrup a couple years ago, I’ve received request after request for a sugar-free version. You ladies really love your pumpkin spice coffee (I do too!) and I aim to please.
When I started playing around with a recipe, one of the main things I wanted to ensure was that the sugar-free version would have the same rich, velvety texture as the regular version. I thought it might be hard to mimic because melted sugar is what gives it that thick, caramel-like consistency…or so I thought.
I was happy to come up with a sugar-free version that definitely rivals the full-sugar version. Pumpkin thickens it up nicely, a touch of coconut oil adds dimension and body, and stevia adds sweetness while keeping it sugar-free. Of course, what really makes it the perfect pumpkin spice syrup is the perfect blend of warm spices.
Use it to make a homemade pumpkin spice latte, to sweeten up a smoothie, or as a topping for oatmeal, pudding, ice cream, pie, etc.
- 1 cup water
- ¼ cup pumpkin puree (canned is fine; look for solid-pack pumpkin, not pumpkin pie filling)
- 1 teaspoon coconut oil
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- 1 pinch salt
- 2 packets stevia (see Note)
- ½ teaspoon pure vanilla extract
- Whisk together all ingredients except vanilla in a small saucepan over medium heat; bring to a boil, then turn heat down to simmer and cook until it's thickened to your desired consistency (for me this usually takes about 20 to 25 minutes), whisking occasionally. Turn off the heat and stir in the vanilla.
- Store the syrup in the fridge and use it to make pumpkin spice lattes, or a as a dessert sauce for topping oatmeal, pudding, ice cream, pie, etc.
- Once chilled, I find it’s best to re-heat this syrup briefly before using it again.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
October 8, 2012 at 6:13 amA great syrup! Wonderfully autumnal…
Cheers,
Rosa
Amy (Savory Moments) says
October 8, 2012 at 7:12 amI’ve been wanting to make my own pumpkin lattes so this gives me a great reason to give it a try. I love your mug by the way – very pretty.
Letty K. says
October 8, 2012 at 7:16 amYeah! Happy, happy, happy! I’m bookmarking this for sure! Picking up a can of pumpkin from Trader Joe’s when I go meet my hubby for his lunch break today… glad that today is a holiday from work! Now I can make this and have a lovely morning tomorrow with a homemade, (natural) sugar-free PSL in hand! I wonder how many drops of Better Stevia is equal to 2 packets? Guess I will find out! Thanks Faith!
Faith says
October 8, 2012 at 7:36 amLetty, That’s awesome, hope you enjoy it!! Let me know how many drops it is…someone else might ask the same question! :)
Letty K says
October 12, 2012 at 5:46 pmMy kitchen smells divine! I used 24 drops of liquid stevia, but ultimately it will be personal preference. I would start at 16, then go from there. Can’t wait for am coffee!
Faith says
October 12, 2012 at 6:24 pmLetty, Thanks so much for letting us know how much liquid stevia it took! I agree, it’s definitely better to start with a little less and work up from there. Yay for a homemade PSL tomorrow AM! :)
Cindys Recipes and Writings says
October 8, 2012 at 7:24 amLovely photos and I’m trying this in lattes and milkshakes!
Kelly @ Inspired Edibles says
October 8, 2012 at 7:50 amWhat a lovely recipe! It’s amazing how much flavour can be derived from spices – I’m not sure I would even need the stevia in this case.
Jeanette says
October 8, 2012 at 9:03 amFaith – this sounds fantastic – love the idea of having this around to flavor just about anything.
Erica says
October 8, 2012 at 10:14 ambooooook marked!
Laura (Tutti Dolci) says
October 8, 2012 at 10:59 amOh my goodness, I need this syrup in my life! Brilliant!
Alyssa (Everyday Maven) says
October 8, 2012 at 11:47 amThat is fantastic Faith! I am making it the week for my coffee!!
Shannon says
October 8, 2012 at 3:56 pmthis sounds fantastic. i bet it would be nice drizzled over vanilla ice cream or sliced apples….
Jenn and Seth says
October 8, 2012 at 4:41 pmlove this idea and i cannot wait to try it!
Krista says
October 8, 2012 at 6:45 pmThank you so much for this, dear Faith. :-) Even though it’s spring here, we still have occasional wildly, stormy days that are just perfect for drinks like this. :-)
Angie@Angie's Recipes says
October 9, 2012 at 12:01 amA healthy syrup! Looks marvelous!
Veronica says
October 9, 2012 at 1:49 amReally love your photos, and of course the recipe too! Thank you for this guilt-free version, I so am making it!
Girlnpurpledres says
October 9, 2012 at 2:27 amWow what a lovely recipe! I have never tried a pumpkin flavouring in coffees, I guess we are not so big on halloween here in the UK but I think I have to try this just because it sounds delicious. I love all the spices in this, it really makes me think of the lead up to christmas :)
Joanne says
October 9, 2012 at 5:49 amI’m SO excited about this! There are going to be so many homemade pumpkin spice lattes in my future!
mimi says
October 9, 2012 at 8:29 amLooks like a winner! My husband was asking for a pumpkin latte yesterday.
Mimi
angela@spinachtiger says
October 9, 2012 at 2:59 pmGreat idea and now I can have a pumpkin spice latte guilt free. I have stevia too. Thanks for recipe.
Sanjeeta kk says
October 10, 2012 at 12:03 amA recipe to treasure..would love to use this flavorful syrup in my baking as well!
Roxana | Roxana's Home Baking says
October 10, 2012 at 6:08 amIf summer is the herb season, fall and winder are definitely for spices. It’s amazing how much they flavor our drinks and dishes.
I love pumpkin spice latte and this syrup sounds amazing Faith!
Emily P says
October 10, 2012 at 1:51 pmThoughts on subbing something for the coconut oil? I doubt canola would work.. this looks amazing though!
Faith says
October 10, 2012 at 6:22 pmEmily, Thanks so much! I haven’t tried it with anything except coconut oil so I can’t really say for sure, but canola oil may work. Or maybe melted butter, added in at the end. If you find something that works well please let me know! :)
Nancy-SpicieFoodie says
October 10, 2012 at 5:08 pmHi Faith,
So glad you shared this! We don’t have pumpkin spiced lattes here so I need to make my own. Love your recipe! I better go get a small pumpkin so I can try this. Thanks for sharing:)
Laura S. says
October 25, 2012 at 9:34 pmOh Thank you! I’m going to pin this!
danielle says
November 3, 2012 at 9:13 amThis looks so good! I wanted to let you know that I featured it today in my “What I Bookmarked This Week” post – stop by and see.
Shannon B. says
January 2, 2013 at 3:07 pmAs I sit here on my day off sipping my 3rd PSL of the day, I want to say thank you SOOOO much for this amazing recipe! Before I found it, I had a very expensive Torani SF pumpkin syrup habit. I eat strictly SF, and couldn’t find a store (even in Houston) that carried the syrup, so I paid to have it shipped to me for my very necessary morning pumpkin lattes. It also takes ALOT of the Torani syrup to make a good spiced latte, so I went through it quickly. One day in 11/2012 I was trying to find a better price on the Torani syrup on the net. I happened across your recipe that day, made it, and LOVED IT! It’s SO much better than the Torani b/c of the lovely thickness, and so much healthier with Stevia. It makes lattes so nice, thick and creamy, just PERFECT! Plus, I conservatively estimate that you have saved me $40 a month! Thanks SO MUCH, and happy holidays!
Faith says
January 5, 2013 at 9:20 amShannon, You totally made my day – I’m so happy you’ve been enjoying my SF Pumpkin Spice Syrup!! And that is fantastic that it’s saving you money. My mission for next fall is to make a SF Gingerbread Spice Syrup. :) Hope you had a wonderful holiday season and Happy New Year!
siewlingchaw says
March 15, 2013 at 1:26 amhi may i know if i were to use this syrup to make gingerbread lattes,how much of the syrup to add and how much coffee and all to add to make it a gingerbread latte ? :)
Faith says
March 17, 2013 at 1:36 pmTo make a gingerbread latte, I mix 2 shots of espresso with 3 to 4 tablespoons of gingerbread spice syrup and add about 1 cup of steamed milk. Or sometimes I’ll just use the syrup to sweeten and flavor regular coffee; I use about 2 tablespoons of gingerbread spice syrup for 1 regular-sized cup of coffee with a splash of milk. (You can adjust the amounts to suit your own preferences though.) Hope you enjoy it!
Jade says
November 10, 2013 at 12:34 pmI’m curious as to how long this would last and how to store it for optimum shelf life?
Faith says
November 11, 2013 at 8:19 amJade, Like I mentioned in the recipe above, I recommend storing this syrup in the fridge, and then briefly re-heating it when you’re ready to use it. It lasted about a week in the fridge for me, but that’s because I used it all up not because it spoiled, so I’m not sure exactly how long it will last. Hope you enjoy it if you make it!
Kate says
October 1, 2016 at 2:14 pmDo you use refined or unrefined coconut oil?
Thanks!
Faith says
October 2, 2016 at 3:18 pmKate, I’ve used both for this recipe; unrefined will give it bit more of a coconut-y flavor, so it depends on personal preference.