It is the first day of Autumn! You wouldn’t know it by this 90 degree Indiana weather though. I guess the weather did not get the memo. My favorite Autumn latte is probably easy to guess – the ever popular pumpkin spice latte. Actually once Autumn hits I’m all about pumpkin spice everything. And the universe definitely delivers… I even saw pumpkin spice dog treats recently. Pumpkin spice is everywhere!
I love pumpkin spice but unfortunately at the major coffee shops their pumpkin spice syrup all contain sugar. Since I drink so much coffee (I’ll admit, I have a problem) I don’t like to put sugar in my coffee because it adds up throughout the day. I don’t want to miss out on that lovely, rich flavor that pumpkin spice syrup gives to my lattes so I just decided that I would make it myself. With just enough pumpkin puree left over from another recipe I made I thought, why not?
I’m so glad I did! This sugar free pumpkin spice syrup is so good – even without sugar. Pumpkin spice on my friends!
*Note: do not boil this syrup. If your heat is too high, erythritol may crystalize. No worries if that does happen, just discard the crystalized pieces when straining. The sweetness will still be there.
| Prep Time | 1 minutes |
| Cook Time | 10 minutes |
| Passive Time | 5 minutes |
| Servings |
servings
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- 1 1/2 cups water
- 2 cups erythritol
- 1/4 cup pumpkin puree
- 2 tbsp vanilla extract
- 2 1/2 tsp pumpkin pie spice
Ingredients
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- In a small saucepan, combine the water and erythritol sweetener. Simmer on medium low, stirring constantly, until erythritol dissolves. This will take about 5 minutes.
- Turn the heat down to low and add the pumpkin pie spice and pumpkin puree. Mix and let sit for five minutes.
- Take off the heat and strain the mixture through a mesh strainer. I find that using a ladle and discarding pulp after each ladleful is the easiest way to strain.
- Cool to room temperature and then stir in the vanilla extract. The best way to enjoy this syrup is at room temperature for one month. You can prolong the life of the syrup by storing it in the refrigerator, but the mixture may crystalize because of the properties of erythritol.
NOTE: Give the mix a quick stir before using.
