Homemade Pumpkin Spice Latte Syrup

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4.5 from 120 votes

Homemade Pumpkin Spice Latte Syrup

15 minutes
Calories 15kcal


  • 3 1/2 ounces pumpkin purée (half a 7oz can, We Use This!)
  • 1/2 cup water
  • 1/2 cup erythritol (half a 7oz can, We Use This!)
  • 1 tablespoon pumpkin pie spice (half a 7oz can, We Use This!)


  • heat a sauce pan over low heat and add in the puree, water, erythritol and pie spice.
  • Combine and allow to cook down for 8-10 minutes.
  • You want a pumpkin pie filling consistency.
  • Set aside.In a sealable jar add the heavy whipping cream, almond milk and collagen peptides and microwave for 1 minute.
  • Seal the heated mixture and shake for 30-60 seconds.While the milk mixture is heating add your coffee (and water if using cold brew) to a coffee mug and set aside.Once the milk mixture is heated, add vanilla extract, stevia and 1.5 tbsp of the pumpkin latte syrup, and shake again.
  • Pour the mixture over your coffee and additionally top the latte with a dollop of whipped cream and a drizzle of the leftover pumpkin latte syrup.
  • Enjoy!Note: The syrup should last up to 10 days in the fridge and 2 months in the freezer!


Calories: 15kcal

Originally posted 2019-02-20 18:11:38.

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