This is my take on Starbucks’ Pumpkin Spice Sauce, reimagined as a sugar-free Pumpkin Spice Syrup. It’s perfect for anyone wanting a lower-sugar option—Keto-friendly, suitable for people with diabetes, and easily adapted to be dairy-free. Enjoy a cozy homemade Pumpkin Spice Latte without the extra sugar or allergens.
If you’re anything like me, you don’t wait for fall—sometimes I make a batch in March or July when I need the comforting hug of a Pumpkin Spice Latte at home.
Ingredients
The key to a great sugar-free Pumpkin Spice Sauce is a high-quality zero-sugar liquid sweetener. I prefer a Torani Zero Sugar syrup made with stevia, though a plain sweetener or vanilla version both work well. Choose the sweetener you prefer—stevia, erythritol-based, or another zero-calorie option—to suit your taste and dietary needs.
The other essentials are heavy cream, pumpkin pie spice, and pumpkin puree. I like my syrup boldly spiced, so I add an ample amount of pumpkin pie spice and sometimes finish a latte with freshly grated nutmeg.
Use the JUMP TO RECIPE button at the top of the post or scroll to the recipe card at the bottom for full ingredient measurements and instructions.
Method
Making this sugar-free Pumpkin Spice Syrup is quick and straightforward. Start by combining the heavy cream and your chosen zero-sugar liquid sweetener in a saucepan over medium-low heat.
As the liquid warms, whisk in the pumpkin pie spice and salt so the cream can infuse with the spices. Watch the pot carefully—heavy cream can foam and boil over quickly, so stir frequently and never leave it unattended.
After the cream reaches a low simmer, add the pumpkin puree and continue to simmer for a few more minutes so the pumpkin flavor melds with the cream and sweetener. Stir often to prevent the pumpkin from sticking to the bottom of the pan.
Remove the pot from heat and let the mixture cool most of the way on the counter. When it’s cooled, transfer to a covered jar and refrigerate until ready to use.
Notes & Tips
Use this syrup to flavor coffee or tea—add a splash to espresso and steamed milk to make a Pumpkin Spice Latte at home. Top with whipped cream and a dusting of pumpkin pie spice or fresh nutmeg for extra indulgence.
Choose a pumpkin puree you enjoy. Canned puree is convenient, but you can also roast and puree your own pumpkin if you prefer a homemade touch.
Substitutions
For a dairy-free version, replace heavy cream with canned coconut cream or full-fat oat milk. I find good-quality canned coconut cream blends well with the pumpkin and spices without an overpowering coconut flavor. Oat milk is another excellent option for a lighter, dairy-free syrup.
If you don’t need the syrup to be sugar-free, substitute the heavy cream with one 14 oz can of sweetened condensed milk. For the sweetener, use a simple syrup made from ½ cup sugar dissolved in ½ cup water. Combine the condensed milk and simple syrup in a saucepan, simmer gently, then continue with the pumpkin and spices as directed.
More pumpkin GREATNESS!
Soy Sauce Pumpkin Seeds
Pumpkin Chocolate Chunk Oatmeal Cookies
Chocolate Pumpkin Swirl Bread
Pumpkin Spice Iced Chai Latte
If you make this recipe, please leave a comment or review. I’d also love to see photos—share them on Instagram or tag the account you follow for updates and more recipes.
📖 Recipe
Sugar-Free Pumpkin Spice Syrup
This sugar-free take on Pumpkin Spice Sauce gives you the classic flavor of a Pumpkin Spice Latte with far less sugar. It’s easy to make and simple to adapt for dietary needs.
Ingredients
- 2 cups Heavy Whipping Cream
- 1 cup Sugar-Free Liquid Sweetener
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Kosher Salt
- 1 cup Pumpkin Puree
Instructions
- Combine cream, sugar-free sweetener, pumpkin pie spice, and salt in a saucepan over medium-low heat. Warm until it reaches a low simmer.
- Simmer gently for 10 minutes, stirring often. Watch carefully—cream can foam and boil over if left unattended.
- Whisk in the pumpkin puree, bring briefly back to a simmer, then reduce heat and cook 5 more minutes, stirring to prevent sticking.
- Remove from heat and cool, covered, at room temperature for 2–3 hours.
- Transfer to an airtight container and refrigerate for up to 2 weeks.
Nutrition Information (per serving):
Calories: 156 • Total Fat: 11g • Saturated Fat: 7g • Cholesterol: 34mg • Sodium: 48mg • Carbohydrates: 15g • Sugar: 14g • Protein: 1g
Estimated values; actual numbers may vary based on ingredients used.