Now we are all aware that coffee truly runs through my veins (thanks to would ever came up with those words). Of course, during the fall months, we are all about the pumpkin spice everything! So, why not give y’all what you really really want. A delicious Brown Sugar Pumpkin Spice Syrup that will for sure be a part of all your fall coffee adventures.
This 5 ingredient pumpkin syrup is perfect in hot or cold drinks. Use it in all your favorite coffee creations. My favorite way to use is in my pumpkin spice lattes.
Now, this is a low-carb Keto version, but you can absolutely use regular brown sugar if you’re not a Keto babe. For this Keto version, I used brown sugar Swerve. I tried monk-fruit, but I found it didn’t melt as well. So the brown sugar swerve is the best sugar substitute for this recipe.
How to make Brown Sugar Pumpkin Spice Syrup:
The best part about this recipe is that it comes together in no time. You only need a few simple ingredients you probably already have on hand. And the rest takes between 5-7 minutes.
- Simply add the ingredients to a small saucepan over medium heat.
- Once the sugar melts, let the mixture come to a slow simmer.
- Remove the syrup from the heat.
- Let the mixture cool and serve or store away in a jar with an airtight lid.
This recipe makes a little over 1 cup of brown sugar pumpkin spice syrup. Syrup will keep in the fridge for about 2 weeks. Make sure you give your syrup a good shake before every use. For more tips, check out the FAQs below the recipe.
Looking for more pumpkin goodness? Try our dairy free pumpkin creamer.Print
Delicious low-carb pumpkin syrup for all your Keto coffee adventures during the fall months.
To begin, heat the water and sweetener in a small saucepan over medium heat. Continuously stir the mixture until the sweetener/sugar dissolves. Now, add the pumpkin purée, pumpkin pie spice, vanilla extract and salt to the pan and continue to stir the mixture until all the ingredients are combined. Once the mixture reaches a slow simmer, remove it from the heat and set aside.
This is NOT mandatory, but you can if you want to. When the syrup has slightly cooled, you can filter it through a fine mesh strainer or cheesecloth to remove any grit from the spices. I personally don’t think this step is necessary, but after doing it myself, I figured some of you might prefer it this way.
Now, once the syrup is completely cooled, serve in your favorite coffee drinks. Or, store the syrup in a jar with an airtight lid and serve when needed. Syrup will keep in the fridge for about 2 weeks.
Keywords: keto pumpkin syrup, Starbucks pumpkin syrup, pumpkin syrup, low carb simple syrup
FREQUENTLY ASKED QUESTIONS:
Can I keep my pumpkin syrup outside the fridge?
- I would not recommend that. You can have it out on the table as you’re having breakfast in the mornings. But remember we are using fresh pumpkin purée, so you want to make sure this is stored away in the fridge when it’s not in use.
Will the syrup harden or thicken up in the fridge?
- Yes. The syrup will thicken up in the fridge but will still be pourable. You may notice some separating in the syrup. So make sure you give it a good shake before each use.
Can I use brown sugar?
- Of course! If you’re not on a low carb diet, you can certainly use brown sugar.
Can I use another Keto sugar replacement?
- Sure. I tested the recipe with Lakanto golden monk-fruit and I noticed some crystallization as the syrup cooled. But you can certainly give other sweeteners a try. I would even say try another brand of monk-fruit and you might have better luck.
Can I double the recipe?
- Absolutely! You can adjust on the recipe card below. Have fun!