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  • Writer's pictureAlison Golding

Pumpkin Spice Syrup

I fully admit, I am “that person”. You know, the one that sees the first hint of leaves changing colours and runs out to locate all of the pumpkin flavoured things. This year, I decided to try my hand at creating my own pumpkin spice syrup. It’s great in coffee, oatmeal, over pancakes, waffles, in baking, hot chocolate, in a chai latte or even in a cocktail! As an added bonus, its cost-saving and healthier than store-bought pumpkin spice products (and I think tastier too).


  • ¼ c pumpkin puree

  • 1 c milk of your choice (I use a non-dairy alternative)

  • 1c sweetener of your choice (I like maple syrup, brown sugar or brown sugar Swerve sweetener)

  • 2 tsp pumpkin pie spice (or 1 tsp cinnamon, ½ tsp nutmeg and ¼ tsp each ground ginger and cloves)

  • 1 tsp vanilla


Add all ingredients to a small pot and bring to a boil, while whisking, making sure the sugar has completely dissolved. You can now cool and use this syrup as-is or pour through a fine mesh strainer or nut milk bag. Pour into an airtight container and store in the fridge for no longer than a week, shaking well before using.

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