Contents
- 1 Why You’ll Want This Vegan Pumpkin Spice Syrup in Your Fall Pantry
- 2 Ingredients
- 3 How to Make It
- 4 How to Use Your Vegan Pumpkin Spice Syrup
- 5 Variations & Tips
- 6 Storage & Shelf Life
- 7 Nutritional Info (approximate per 1 tbsp)
- 8 FAQs (Frequently Asked Questions)
- 9 Why This Recipe Stands Out
- 10 Final Thoughts
Why You’ll Want This Vegan Pumpkin Spice Syrup in Your Fall Pantry
This syrup delivers all the nostalgic flavors of autumn—pumpkin, cinnamon, nutmeg, ginger—without dairy or refined sugar. It’s:
100% plant-based (vegan-friendly)
Refined sugar-free when sweetened with maple syrup or coconut sugar
Infused with real pumpkin puree for depth and nutrition
Quick and easy to make in under 15 minutes
Versatile—perfect in lattes, over oatmeal, in smoothies, or as pancake drizzle
Gifting-friendly—ideal for mason jar holiday gifts or coffee bar stations
Ingredients
Core Syrup (Yield ~1 cup)
| Ingredient | Quantity |
|---|---|
| Almond milk (unsweetened) | ½ cup |
| Pumpkin puree (100%) | ¼ cup |
| Maple syrup | ¼ cup |
| Coconut sugar (or brown sugar) | 2 tbsp (optional for thickness) |
| Pumpkin pie spice blend | 2½ tsp (or cinnamon:ginger:nutmeg:clove ratio) |
| Sea salt | Pinch |
| Vanilla extract | ½ tsp |
| Water (if needed to thin) | Up to 2 tbsp |
How to Make It
Step 1 – Combine Base Ingredients
In a small saucepan, whisk together almond milk, pumpkin puree, maple syrup, and coconut sugar if using. Heat over medium-low and stir until smooth.
Step 2 – Add Spices & Simmer
Stir in pumpkin pie spice and salt. Bring the mixture to a gentle simmer—do not boil. Allow to cook for 5–7 minutes, whisking occasionally until the mixture thickens slightly.
Step 3 – Finish with Vanilla & Cool
Remove from heat and stir in the vanilla extract. The syrup will thicken a bit more as it cools.
Step 4 – Strain (Optional)
For a silky texture, strain the syrup through a fine mesh strainer into a heat‑proof jar, discarding any pulp or spices.
Step 5 – Store
Allow to cool completely before sealing. Store in a clean glass jar or bottle in the fridge for up to 10–14 days. Shake well before each use to remix spices and pumpkin solids.
How to Use Your Vegan Pumpkin Spice Syrup
Vegan Pumpkin Spice Latte
Combine 1–2 tbsp syrup with hot brewed coffee or espresso, then top with warmed plant milk. Frost with non‑dairy whipped cream and a sprinkle of cinnamon.
Vegan Pumpkin Chai or Tea
Add 1 tbsp syrup to hot chai or black tea with steamed almond or oat milk.
Cozy Plant‑Based Drinks
Mix syrup into warmed or iced almond, coconut, or oat milk for a caffeine-free pumpkin “steamer.”
Breakfast & Snacks
Stir into oatmeal, granola, yogurt bowls, or smoothie bowls for a fall-flavored boost. Drizzle over waffles, pancakes, or French toast.
Dessert Use
Use as a glaze or swirl into vegan whipped cream, muffins, brownies, or pumpkin‑spiced dessert bowls.
Gifts & Coffee Bars
Bottle in small jars with labels and ribbons for thoughtful fall gifts. Set out alongside oat milk, cinnamon sticks, and mugs for a DIY fall drink bar.
Variations & Tips
Make It Thicker
Use a mix of maple syrup and coconut sugar. Simmer a little longer to reduce liquid.
Make It Lighter or Thinner
Add water or plant milk until you reach your desired consistency.
Intensify Spice
Boost pumpkin spice quantity or blend. Add a pinch of cardamom or ground black pepper for chai-style warmth.
Sugar-Free Option
Use monk fruit sweetener or erythritol instead of maple syrup or sugar. Adjust flavor slowly.
Make It Nut-Free
Replace almond milk with oat, pea protein, or rice-based milks. Syrup remains vegan and allergen-friendly.
Storage & Shelf Life
Store in an airtight jar in the refrigerator for up to 10–14 days
Shake well before each use—natural separation is normal
Freeze small portions in ice cube trays for seasonal use (thaw before using)
Nutritional Info (approximate per 1 tbsp)
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~35–45 kcal |
| Carbohydrates | ~8–12 g |
| Sugars | ~7–10 g |
| Fat | 0 g |
| Protein | <1 g |
| Fiber | 0.5 g |
Values depend on specific ingredient choices such as sweetener and milk type.
FAQs (Frequently Asked Questions)
Can I make this gluten‑free?
Yes—this syrup is naturally gluten-free when made with certified gluten-free pumpkin puree and spices.
Is this safe for kids?
Yes! Use it with warm dairy-free milk or cereal—no caffeine needed.
Does it separate in cold drinks?
If not shaken or stirred well, it can settle. Pre-mixing or blending into iced drinks minimizes separation.
How long does it last?
Stored in the refrigerator, up to 10–14 days. Freezes well for up to 3 months.
Can I use homemade pumpkin puree?
Absolutely! Homemade or canned (pure pumpkin) both work well—just ensure no added sugar or spices.
Why This Recipe Stands Out
Vegan + cruelty-free: plant-based and kind
Refined sugar-free: naturally sweetened with maple syrup
Real pumpkin: authentic flavor, not artificial syrup
Quick prep: minimal cook time and simple process
Versatile favorite: perfect in drinks, breakfast, desserts, and gifting
Final Thoughts
This Vegan Pumpkin Spice Syrup Recipe is everything fall flavors should be—warm, cozy, and comforting, without dairy or refined sugar. With real pumpkin puree, warming spices, and plant-based sweetness, you can enjoy Instagram-worthy lattes, nourishing breakfasts, and homemade gifts all season long.
It’s easy to make, incredibly versatile, and suited for every dietary preference. Fill your fridge with a stash of this syrup and make every morning feel like a leaf‑crunching fall ritual.
