Ingredients
– 1/2 cup (120g) plant-based creamy milk (such as almond milk)
– 1/4 cup (60g) pumpkin puree, preferably canned with pumpkin as the only ingredient
– 1/4 cup (48g) coconut sugar
– 1/4 cup (80g) pure maple syrup
– 1 teaspoon pumpkin spice blend (homemade if a store-bought option is unavailable)
– 1/4 teaspoon fine sea salt
– 1 teaspoon (5g) vanilla extract
Instructions
1-Getting started: with this vegan pumpkin spice syrup is as easy as it gets, with a total time of just 15 minutes 5 minutes for prep and 5 for cooking. Begin by combining all the ingredients except the vanilla extract in a small pot and whisk them until smooth for a great base.
2-Then, heat on high until the edges bubble, cover, and reduce to a simmer for about 5 minutes, stirring occasionally to help it thicken slightly.
3-Be careful not to overcook, as that could make it slimy keep an eye on it for the perfect consistency.
4-Once it’s done, remove from heat, whisk again, and let it cool for 10 minutes before stirring in the vanilla extract to keep its flavor fresh.
5-Finally, strain through a fine mesh strainer and you’re ready to use it right away or store it for later.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Use canned pumpkin puree without additives for best flavor and consistency.
🥛 To reduce sliminess, use soy milk or other plant-based milks without added gums.
🍂 Add vanilla extract only after cooking to preserve its fresh flavor.
- Prep Time: 5 minutes
- Cooling Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: American
- Diet: Vegan, Dairy-Free, Oil-Free, Refined Sugar-Free
Nutrition
- Serving Size: 2 tablespoons (30 ml)
- Calories: 70
- Sugar: 12g
- Sodium: 45mg
- Fat: 1.5g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg