Pumpkin Spice Syrup

Homemade pumpkin spice syrup is a clean, homemade, money-saving option to popular pumpkin spice goodness! Or choose to make it with your preferred sugar substitute and alcohol-free extract to make it sugar-free and low carb!

This base works like a thicker version of a flavoring syrup, the kind you find in coffee shops. You can use it to flavor drinks, drizzle over ice cream, or even add a boost of flavor to baked goods. All without any artificial flavors or colors. But use sparingly; this stuff is potent!

Pumpkin Spice Syrup Base
(Original recipe: Purely Pumpkin by Allison Day)

1/2 C dark brown sugar (Sugar-free substitute: 1/2 C brown Lakanto monkfruit sweetener)
1/2 C water, heated until almost boiling
3/4 C pumpkin puree
2 TBSP vanilla extract (Low-carb substitute: 2 TBSP non-alcoholic vanilla extract)
2 TBSP (rounded) pumpkin pie spice
1/4 tsp salt

In a medium bowl, combine hot water and sugar, stirring until sugar is dissolved. Add all the remaining ingredients and stir until well combined. If you prefer a smoother syrup, strain the mixture through a fine mesh sieve.

Refrigerate in a sealed jar for up to a month. Shake/stir the syrup before each use.

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