1 cup water
3/4 cup pumpkin puree
1 cup brown sugar, coconut sugar, or 3/4 cup Swerve
1 tsp vanilla
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp cloves
Whisk together all the ingredients in a small-medium sized pot. (Make sure you leave a little room for the mixture to expand as it boils.) Turn the heat on medium-heat. Whisk occasionally until it begins to simmer then boil. Turn the heat down to medium and simmer/boil for 2 minutes, whisking occasionally. Remove from the heat, whisk again, and allow to cool.
You can use it immediately or allow the mixture to cool, then pour into a 2 cup mason jar and cover. Store in the refrigerator. It will be thick. You can shake the covered jar or stir to blend again if needed. It should last for about 2 weeks in the fridge.
Use approximately 1 Tbsp pumpkin spice syrup for a cup of coffee. If you’re using cocoa, start with 1 Tbsp, but you may need 2 Tbsp depending on how strong your cocoa is.
- Serving Size: 1 Tbsp
Keywords: pumpkin spice syrup, sugar-free pumpkin spice syrup, pumpkin spice hot cocoa