When the first leaves fall and the scent of cinnamon, cloves, and nutmeg fills the air, you know: autumn is here—and with it, the perfect time for pumpkin spice syrup. This aromatic gold in a glass captures the feeling of warm blankets, flickering candles, and quiet moments on rainy afternoons. My homemade syrup brings you the popular Starbucks taste straight home, only without the sugar (making it suitable for a low-carb diet). The sweetened condensed milk gives it a wonderfully creamy texture and a subtle caramel note that transforms any coffee, cappuccino, or latte macchiato into a comforting autumn drink. One spoonful—and you'll taste pure coziness.
Inspiration for this Pumpkin Spice Syrup Recipe
This pumpkin spice syrup is inspired by this YouTube video by Patrick Meyer . He used to be a barista at Starbucks and supposedly reveals the original recipe in his video—or at least it's supposed to taste exactly the same!
I made a few adjustments, especially to make the pumpkin spice syrup sugar-free. I replaced the sugar with erythritol. I also used more pumpkin spice and reduced the serving size, as the syrup unfortunately doesn't keep very long in the fridge (3-4 days at most). However, if you want to keep it for longer, you can freeze it (for several months).
Basic Recipes needed for this Recipe
In this recipe I use three recipes that I have already shared with you on “sizzling & frizzling":
On the one hand, this is my recipe for pumpkin puree. This recipe shows you how to make fresh pumpkin puree yourself in just a few steps – without expensive convenience foods. It's perfect as a base for fall cakes, bread, or other pumpkin dishes.
I also refer to my recipe for sugar-free sweetened condensed milkThis recipe is made with erythritol, making it perfect for a low-carb diet. It's ideal as a base for various sweet recipes, such as syrup for pumpkin spice lattes or creamy ice cream without an ice cream maker. It's easy to prepare and provides a versatile alternative to classic sweetened condensed milk.
Finally, we need the recipe for Pumpkin Spice (This is, of course, essential for this pumpkin spice syrup!). Pumpkin spice is the classic American spice blend that instantly adds autumnal flair to any dish. Blended with cinnamon, nutmeg, ginger, allspice, and a pinch of cardamom, it's perfect not only for pumpkin recipes, but also for apple desserts, carrot cake, or a warming pumpkin spice latte.
More Fall Recipe Ideas
Are you now even more in the mood for fall recipes? Then check out my recipe for Taylor Swift inspired Dirty Chai Cookies or these Apple Cottage Cheese Balls!
Pumpkin Spice Syrup
This creamy pumpkin spice syrup is the perfect base for an autumnal pumpkin spice latte—all sugar-free! Sweetened condensed milk gives it a subtle caramel note, while erythritol provides sugar-free sweetness. The result is a flavorful, low-carb alternative to the classic Starbucks original.
Ingredients:
Instructions:
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Place the erythritol and water in a small saucepan and heat it up while stirring until the erythritol has dissolved.
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Then, pour this liquid into a tall container along with the remaining ingredients and use an immersion blender to blend everything thoroughly. Using an immersion blender for this recipe ensures that no chunks of pumpkin remain in the syrup. The pumpkin should be finely blended to add flavor.
Nutritional Information
servings 4
- Amount per Serving
- Calories 105.25kcal
- % Daily Value *
- Total Fat 9.73g15%
- Total Carbohydrate 3.5g2%
- Sugars 1.2g
- Protein 0.93g2%
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
Remark
Since fresh pumpkin puree unfortunately doesn't stay good for very long, the same applies to this pumpkin spice syrup. You can store it in the refrigerator for 3-4 days or freeze it for several months.