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.
Monday 21st of October 2019
How is the texture? Ive been trying to make this but either i strain it and the flavor isnt right or i dont strain it and it has a terrible texture when mixed in my iced drinks
Tuesday 22nd of October 2019
I don't think that it is grainy, but it uses pumpkin which does have some texture.
Monday 7th of October 2019
Thank you so much for sharing this! If dairy is not a concern, could regular sweetened condensed milk be used instead of coconut?
Tuesday 8th of October 2019
Wednesday 2nd of October 2019
What is a serving size 1 Tablespoon ???
Thursday 3rd of October 2019
Monday 30th of September 2019
This sounds amazing! Any idea on how long the pumpkin spice syrup will last in the fridge? Thank you!
Monday 30th of September 2019
Probably 2 weeks?