This sugar-free pumpkin spice syrup is warm, cozy, and perfect for coffee, lattes, pancakes, or drizzling over desserts. It comes together quickly with simple pantry ingredients and stores well in the refrigerator.
In a small saucepan, combine the water, erythritol or monk fruit sweetener, pumpkin puree, pumpkin pie spice, and salt.
Set the saucepan over medium heat and whisk until the sweetener dissolves and the mixture is smooth.
Bring the syrup to a gentle simmer, then reduce the heat to low and cook for 5 to 7 minutes, stirring frequently.
Remove the pan from the heat and stir in the vanilla extract.
Let the syrup cool slightly, then strain through a fine-mesh sieve if you want a smoother syrup.
Transfer to a clean jar or bottle and refrigerate until ready to use.
Notes
For the smoothest syrup, strain it after cooking. If you prefer a thicker syrup, simmer it a little longer over low heat. Store in the refrigerator and shake before using.