Pumpkin Spice Sugar-Free Drink & Dessert Syrup

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I haven’t ever tried the famous Starbuck’s Pumpkin Latte that everyone raves about each fall…but it sure sounds yummy!

With 49 Grams of Sugar for the Starbuck’s  ‘Grande’ size……..and 380 calories for a 16oz. drink……….no thank you.

But when I saw the picture on Pinterest from Savvy Eats for a ‘Coffee Shop Pumpkin Syrup‘, I knew that I had to try out a sugar-free version that I could use with Nut Milk or Cider.  After making this into my own version, sugar-free,

I’m sure it will be perfect topping for ice cream or pies as well.

Pumpkin Spice  Sugar-Free Drink and Dessert Syrup

Recipe from SavvyEat.com

Spoon in 1 – 2 Tbs. of syrup into hot drinks or drizzle over desserts.

2 tablespoons pumpkin puree
2 Tbs. Liquid Vanilla Stevia (I used NuNatural’s Brand)

or 1/2 cup Agave
1 cup water or apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Heat all ingredients in a non-stick saucepan over low heat.  Simmer until the Pumpkin has reduced down and the sweetner has thickened into a syrup.  If using Agave, you’ll need to stir more frequently.

I used liquid Stevia and it reduced on low after about 30 minutes but the second batch I did cook longer, just over an hour,  and it tasted more spicy, better to me, so you’ll have to experiment some.

It smells wonderful while it’s cooking so I’m not usually in a hurry to stop the cooking but cool the syrup when it’s done.  Store it in a glass airtight container in the fridge.

This is great with heated nut milks or apple juice.  Or drizzled over ice cream……….or a  solo spoonful to get you through the afternoon   🙂

 

I’ve tried this syrup so far with Apple Juice and Almond Milk.  Both were wonderful and under 100 calories!

Makes an inexpensive gift as well.

The recipe is extremely simple and really makes it a shame to pay $4 + at a Starbuck’s for the same drink!

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6 thoughts on “Pumpkin Spice Sugar-Free Drink & Dessert Syrup

  1. Jessica

    Just made this and mine doesn’t look anything like yours – what did I do wrong?! Haha! Mine is just liquid. It tastes fine but has no body at all. Yours looks like ALL pumpkin – mine looks like ALL agave and spices! I double checked the original recipe and theirs looks more like what I ended up with (although mine is dark and theirs is light – sigh!). Anyway – it tastes good….so there! Thanks for the recipe.

    1. Canned Time Post author

      HUMMM? I’m thinking that the Agave made it thinner but it’s strange that there’s no Pumpkin texture to yours. How long did it cook? My second batch cooked almost an hour and is much thicker because the water simmered out but the pictures here are from the first batch. Is it okay as a flavor for your drinks? I’d like to know what you added it to. If it’s thin and you use it for nut milk, it should be fine. Actually the texture of mine was noticeable in my hot milk and I’d probably prefer to have it thinner like you said yours is. It’s so hard with ‘sweetener’ substitutes to write a recipe as well because they are all different, but it’s is strange that the pumpkin you say is visibly gone. Let me know how it was when you actually used it as a flavoring.
      Thanks! 🙂

      1. Jessica

        Okay, don’t laugh at me but I missed the part where you were supposed to reduce it – I read stir until sugar and pumpkin are incorporated….and stopped there (okay, you can laugh at me). I just put it back on the stove and added two more tablespoons of pumpkin because I want more of that flavor. I did use it in some Harney and Sons African Autumn Rooibos yesterday and the taste was great. I’m looking forward to the ACTUAL recipe tho – I’ll let you know the results.

      2. Jessica

        Half and hour later and I’m back – my syrup looks great – it thickened up no problem. It is still dark and not pumpkin colored (because of the agave) but otherwise it’s perfect. I checked my recipe (I printed it out) and apparently my computer decided not to give me the part that told me to simmer it for 30 minutes. Nice try computer…. I also wanted to note that I started with homemade pumpkin puree so it may have been more watery than a canned product. Adding the extra two tablespoons helped and didn’t make the flavor overwhelming. The aroma is heavenly too. Anyway – thanks for the response and the recipe! I think I’ll try it with honey next.

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