Pumpkin Spice Syrup

Pumpkin spice is practically the flavor of fall, and I’m here for it.
From lattes to candles, it’s everywhere this time of year and while I love the cozy nostalgia it brings, I prefer to enjoy it in a way that supports my body, not depletes it.

That’s why this season would not be complete without a homemade pumpkin spice syrup. It’s full of real ingredients, warm seasonal spices, and none of the refined sugars or artificial additives you’ll find in store-bought versions. Whether you swirl it into your morning coffee, drizzle it over oats, or blend it into a smoothie, this recipe brings all the flavor and grounding comfort of fall, naturally.

Ingredients

• 1/3 cup canned organic pumpkin puree

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1/2 teaspoon vanilla bean paste

• 1 1/2 cups organic coconut sugar

• 1 cup filtered water

Directions

1. In a small saucepan, combine the pumpkin, cinnamon, nutmeg, cloves, vanilla paste, coconut sugar and 1 cup of filtered water. Whisk together until well combined. Bring to a boil, then reduce to a simmer for 10 minutes, stirring occasionally.

   Syrup can be stored in an airtight container for up to one month.