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.