Dairy Free Pumpkin Spice Syrup

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Dairy-Free Pumpkin Spice Syrup – use for Pumpkin Spice Lattes, on pancakes, or anything that could use a little pumpkin spice.

I know that pumpkin can be super polarizing. You either are #teampumpkin or you are not. I squarely fall into the #teampumpkin category. 

I love pumpkin cakes, pumpkin bread, but especially a pumpkin drink. One of the highlights of September for me is when a Pumpkin Spice Latte appears on the Starbucks menu. (Although these days, I’m here for the Pumpkin Cream Cold Brew.) 

I’m not vegan, but I do limit the amount of dairy that I eat. Dairy doesn’t make me feel awesome, particularly in the morning, so I drink my coffee with dairy-free milk. (I’m really impressed with the new almond, coconut, and oat options for coffee these days.)

Most pumpkin drinks are really sweet. Don’t get me wrong, I love sweet, but these days I don’t love cloyingly sweet desserts. And truthfully, I prefer to eat my calories. Because of this, I like to make my pumpkin drinks at home. 

I made this pumpkin spice syrup and I’m obsessed with it. I’ve made lattes with it, poured it on pancakes, and even poured it on a cake. It’s so versatile, and it’s honestly so good, you could eat it with a spoon. 

It’s super simple to make and keeps for a while in the fridge. This would be an incredible gift for neighbors or a hostess gift. Pour it into a cute bottle and tie a pretty fall ribbon on it. So cute!

Ready to make Dairy-Free Pumpkin Spice Syrup? Let’s go!

You’re going to need:

1 cup brown sugar

1 cup water

1/2 cup pumpkin puree

1 can coconut sweetened condensed coconut milk

1 tablespoon pumpkin pie spice

1 teaspoon vanilla

Add brown sugar and water to a saucepan. Bring to a boil, and reduce to a simmer. Let simmer for a minute, making sure that all of the sugar has dissolved. 

Add pumpkin, sweetened condensed coconut milk, and pumpkin pie spice.

Whisk until smooth. Cook for 3 minutes.

Remove from heat and add vanilla. 

It will thicken as it cools. Pour into an airtight container. Keep in the fridge. 

I’ve been using this dairy-free pumpkin spice syrup in two ways. In the morning, a little in a cup of coffee with some dairy-free half-and-half. In the afternoon, in a pumpkin cold brew. I add a little syrup to a glass of ice. Pour over cold brew, and a splash of vanilla creamer. Stir well to combine, or if I’m feeling really fancy, I whiz it in the Vitamix for a frappuccino-type drink.

Another excellent addition to the dairy aisle for the non-dairy lovers is canned almond milk whipped cream. I have no idea how it works, but it’s fun to have in my fridge for an extra special addition to my iced coffee.

There you go! My must-have fall syrup/sauce for anything you want to add some pumpkin spice to.