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.

cream pouring into an iced coffee
Two Ice Pumpkin Spice Coffee in a glass with gold spoons.

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.)

Dairy-Free Pumpkin Spice Syrup in a jar with two iced coffees in background.

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!

Dairy-Free Pumpkin Spice Syrup

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

Ingredients:

  • 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
Pumpkin Spice Syrup ingredients in white bowls

How to Make Dairy-Free Pumpkin Spice Syrup

Step 1: 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. 

brown sugar in a saucepan

Step 2: Add pumpkin, sweetened condensed coconut milk, and pumpkin pie spice.

pumpkin pie spice in a saucepan

Step 3: Whisk until smooth. Cook for 3 minutes.

brown sugar syrup boiling in a pan

Step 4: Remove from heat and add vanilla. 

adding vanilla to pumpkin spice syrup

Step 5: It will thicken as it cools. Pour into an airtight container. Keep it in the fridge. 

pouring cold brew into a glass of ice

Step 6: 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 fancy, I whiz it in the Vitamix for a frappuccino-type drink.

iced coffee with almond whipped cream

Step 7: Another excellent addition to the dairy aisle for 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.

Dairy-Free Pumpkin Spice Syrup

Dairy-Free Pumpkin Spice Syrup

bakedbree
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course condiment
Calories 77 kcal

Ingredients
  

Instructions
 

  • 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 it 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 fancy, I whiz it in the Vitamix for a frappuccino-type drink.
  • Another excellent addition to the dairy aisle for 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.

Video

Nutrition

Serving: 1gCalories: 77kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 4gSodium: 6mgSugar: 9g
Tried this recipe?Let us know how it was!

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