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This yummy Pumpkin Spice Syrup is great on Greek yogurt, cottage cheese, Jumbo Pumpkin Pie Pancake (pictured), Pumpkin Spice French Toast in a Bowl, oatmeal, THM Pancakes, and even Zucchini Spice Cake! Practically everything, ya know.
You can use brewed Celestial Seasonings Gingerbread tea instead of water as a base for more flavor, if you like. Hey, Oolong or Rooibos would probably work too.
Trim Healthy Mamas, this is a Fuel Pull recipe (low-carb and low-fat) despite the 2 teaspoons of coconut oil. The limit for an (E)nergizing or Fuel Pull meal is 5 grams of fat or approximately one teaspoon of coconut oil, so unless you intend to inhale a cup of syrup at a time, you’re well within the limits. The coconut oil helps give the syrup a smooth feel and makes it a little thicker. I like to use refined coconut oil in this so I can’t taste it.
Get excited, y’all, because a pumpkin spice version of the ever-popular French Toast in a Bowl is coming your way tomorrow (pictured below). I topped it with this syrup. It was yum.
Want more healthy pumpkin recipes? Right here!
You can find this recipe in my cookbook, Necessary Food.
- 1½ cups water
- 6 T plain pumpkin puree
- 1 tsp. pumpkin pie spice
- ⅛ tsp. salt
- 2 tsp. refined coconut oil
- ¼ + ⅛ tsp. glucomannan
- ½ tsp. vanilla extract
- ½ tsp. maple flavoring
- 5-6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- In a small saucepan, whisk together the water through coconut oil and bring to a boil. Sprinkle the glucomannan in while whisking so it doesn't clump. Whisk the syrup until it thickens slightly (a few minutes), then remove from heat. Whisk in the extracts and sweetener. Let cool and store in the refrigerator. The syrup will get thicker as it cools.
- Serve with Greek yogurt, cottage cheese, a Jumbo Pumpkin Pie Pancake, Pumpkin Spice French Toast in a Bowl, oatmeal, and/or THM Trim Healthy Pancakes.
- For a stronger-flavored syrup, feel free to replace the water with brewed Celestial Seasonings Gingerbread Tea or other tea of your choice.
Click here for a link to a pumpkin pie spice recipe.
Suggested products:
- Glucomannan
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
Do you ever make simple syrup that can be used for multiple purposes instead of different flavors? I know using super sweet/sweet blends makes things more challenging than other sweetners, but I can’t use others due to migraines. Ty for any help!
Sarah
No, I haven’t. I’m sorry! I would try googling “sugar free” or “keto” or “low carb simple syrup recipes” and see if you can find one that fits your needs. 🙂
If I used MCT oil would that make it an S? I don’t want the coconut flavor and I don’t have the kind of coconut oil that doesn’t have the flavor?
If you use the same amount of MCT oil as coconut oil, this should still be a Fuel Pull. 🙂 MCT oil and coconut oil have similar fat content.
I was just curious about something.. does this have to have the coconut oil in it?? i know its only a few tsp, i was just wondering if it was ok without it instead?
You’re welcome to try, but I’ve only made it as written. I think the fat helps keep it a little thicker and less watery. 🙂
I can’t wait to try this recipe this fall! Thank you for all the work you do in coming up with these recipes and sharing them. You are such a blessing to so many.
Hey Briana. I was making your pumpkin spice syrup and noticed in the directions it didn’t state where to put the pumpkin puree in. I just added it right after the glucomannon when I removed it from the heat. Making sure that was ok. It turned out great!
Sorry for the confusion! The directions state to “whisk together the water through coconut oil”, and the pumpkin puree is included in that (water, pumpkin, pumpkin pie spice, salt, and coconut oil). As you found it, it works fine either way. 😛 I’m glad it turned out for you!
What’s a girl to eat with a nice crisp beautiful fall apple? (Yes, peanut butter is my first choice too but I was looking for something that would keep this an E snack and once I start with peanut butter I can’t stop). So, there was my jar of pumpkin syrup sitting there looking all spicy and yummy. I made a quick dip by taking a couple dollops of syrup, adding cinnamon, caramel flavoring and some Gentle Sweet. Yum! The syrup was lovely and thick from being in the fridge. It was a nice change from yogurt, PB Junkie (from the THM cookbook) or (way too much) peanut butter 😉
Just thought I’d share.
I love that idea! Thanks for sharing, Kristine!
I usually buy the Farmer’s Market brand org canned pumpkin but would like to start using the boxed Pacific Natural Foods org pumpkin puree. It’s way thinner than the canned pumpkin. Is that okay or would it be too runny? I’m actually asking about using it in the Single Serve Brownie recipe.
If it’s a different consistency than regular canned pumpkin, I’m afraid I can’t recommend it as a 1:1 substitution. You’re welcome to experiment with it, though! Maybe just use a little less and see how it turns out.
I’ve never used pumpkin pie spice, is there something else that would be a suitable substitute for it? I do have Penzy’s Cake Spice which is a blend of cinnamon, star anise, nutmeg, allspice, ginger, and cloves. Does that sound similar? It’s absolutely lovely but I would describe it to be more like cinnamon rolls than pumpkin pie, LOL….. so maybe not… Wondering if anyone else used something different.
Thank you again for your wonderful recipes, Briana, you are really gifted.
Hi Sherry! What you have sounds similar. You can also Google recipes for homemade pumpkin pie spice to find out exactly what it’s made out of, and in what ratios. 🙂
Oh yes! Thank you for waking me up, ha! Here’s what I found for Pumpkin Pie Spice:
3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.
I can definitely make it, I have all those spices. Thanks again.
Thanks for posting! We made our own pumpkin pie spice as well; it can be pretty expensive in stores!
Thank you so much for sharing all your wonderful recipes…they are delicious. Thank you for making them printable.
I can’t wait for your cookbook.
Is this good in coffee?
Well, I hate coffee, so I don’t think I’d be the one to tell you that. 😛
Someone on another thread said they used in their coffee and loved it. I plan to give it a try!
Thanks for asking the question about using this syrup in coffee. That was my first thought! Did you try it and what do you think about using it for a pumpkin spice coffee?
How necessary is the maple flavoring? That’s the one thing I don’t have!
Feel free to use vanilla or caramel flavoring in its place. 🙂
Can I use gelatin instead of glucomannan?
No, I’m afraid they don’t have the same properties. Xanthan gum can often be substituted for glucomannan, but I haven’t tried making many syrups with xanthan gum so I’m not sure if it would work or not.
How do you store this, and how long does it keep fresh?
“Store in the refrigerator.” I made this syrup about a week ago and I’m still eating it. I’m sure it would easily keep up to 2 weeks in the refrigerator, and maybe even longer.
Would you use equal amounts of xanthan gum?
I haven’t really used xanthan gum to make syrup, so I’m not sure how it differs from gluccomannan in that case. I know I’ve used it as a 1:1 sub in other recipes, so I assume you could do the same here? Let me know if you try it!
Thank you Brianna for all the work that you do to make these wonderful recipes. I follow your site the most and find myself printing your recipes and using them more than anyone else. Once again, you have a talent and bless you.
Laura
Thank you, Laura! I’m so glad you enjoy the recipes.