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    Home » Recipes » Gluten-Free Breakfast Ideas

    Published: Jul 27, 2020 · Modified: Aug 17, 2022 by Jen Wooster

    Pumpkin Syrup

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    Jump to Recipe
    Bowl of oatmeal topped with pumpkin sauce and pecans.
    plate of pancakes with fruit
    Pancakes with pumpkin syrup, bacon, and fresh fruit on a plate.

    This delightful pumpkin syrup recipe is pancake syrup meets pumpkin spice syrup, but with real pumpkin and no chemicals! While we originally made this syrup for pumpkin pancakes, we have found so many ways to use it. From overnight oats to DIY pumpkin lattes, the possibilities are endless.

    syrup being poured over a stack of pumpkin pancakes
    Pumpkin Syrup for Pancakes and More!

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    This recipe is a must-have staple for the Fall season. You can skip the fancy pre-spiced syrups from the store, and the drive-through line at Starbucks.

    It is gluten-free, dairy-free, and vegan making it an all-around crowd-pleaser. We always have a jar of homemade pumpkin syrup on hand during the Fall and Winter months!

    Jump to:
    • 📖Why This Recipe Works
    • 🧾Ingredients and Substitutions
    • ⏲️Instructions
    • 💭 How to Use Pumpkin Syrup
    • 🌡️Storage
    • 🥗More Easy Pumpkin Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe
    • ⭐Reviews

    📖Why This Recipe Works

    This simple pumpkin recipe whips up in 5 minutes and can be stored in the fridge for 10 to 14 days. If it lasts that long!

    It has a delightfully creamy texture thanks to the real pumpkin puree. The puree is what technically makes this recipe a pumpkin spice sauce vs a syrup. But I use it on pancakes so I still call it a syrup.

    The sweetness in this recipe comes from maple syrup rather than corn syrup or processed sugars.

    You just need a few simple ingredients to make it.

    🧾Ingredients and Substitutions

    Maple Syrup - Use good quality Grade A 100% maple syrup.

    Pumpkin Puree- We use an equal amount of pumpkin and maple syrup in this recipe. I use organic canned pumpkin puree but fresh works too.

    Unsalted Butter- We kept it dairy-free using vegan butter. You can also use dairy-free margarine. If dairy isn't an issue, you can absolutely substitute regular unsalted butter.

    Vanilla- I used a good quality vanilla extract but powdered and paste vanilla work as well.

    Salt- Just a pinch but don't skip. Just like in baking, salt helps highlight the sweet flavors.

    Pumpkin Pie Spice- We provided an easy spice mix but you can use any store-bought or any homemade blend you like. The recipes calls for a total of 1 ½ teaspoons total spice mix. You can use as much or as little as you like.

    plate of pancakes with fruit

    ⏲️Instructions

    This recipe is extremely simple. Simply warm up all the ingredients in a sauce pan over low heat. Whisk as needed to fully incorporate.

    To turn this pumpkin syrup into a pumpkin sauce add 1 teaspoon of potato starch to thicken. This is a great option when you want to serve over ice cream.

    Speaking of...

    💭 How to Use Pumpkin Syrup

    In addition to spooning over ice cream and other decadent desserts, here are few ways to use pumpkin syrup.

    Pumpkin Syrup for Pancakes

    This one should be obvious but syrup belongs with pancakes (and waffles). You can make it in advance and reheat it on the stovetop or for 90 seconds on low heat in the microwave.

    We like to top our pumpkin pancakes with chopped pecans or walnuts.

    We also think that using this syrup is a heck of lot easier than whipping up pumpkin pancakes.

    overhead shot of pancakes with pecans

    Pumpkin Spice Oatmeal

    Pumpkin pie syrup is a fabulous way to spice up overnight oats and regular oatmeal.

    You can use the syrup warm or cold for oatmeal. For overnight oats, just stir in when you are making them the day before. You can also use cooked pecan pie filling in your oatmeal!

    bowl of oatmeal with pumpkin syrup

    Homemade Pumpkin Latte

    Everyone's favorite pumpkin spice latte! To make a pumpkin spice coffee latte use ¼ cup espresso plus a steamed ½ cup non-dairy milk for vegan or regular steamed milk for non-vegan.

    For a calming evening drink, use ¼ cup pumpkin syrup to ¾ cup nondairy milk. Warm through and top with coconut whip cream.

    pumpkin latte with whipped cream

    🌡️Storage

    Store the leftover syrup in an airtight container like a mason jar with a plastic lid. Keep in the refrigerator and allow to come to room temperature before using.

    The syrup will keep for 10 to 14 days when stored properly.

    🥗More Easy Pumpkin Recipes

    • Pumpkin cookies with icing and spices stacked on counter.
      Gluten-Free Pumpkin Cookies
    • thai pumpkin soup in a black bowl
      Thai Pumpkin Soup
    • Loaf of gluten-free pumpkin bread with 3 slices cut off.
      Gluten-Free Pumpkin Bread
    • dog cupcake with a candle
      Pumpkin Pupcakes with Peanut Butter Frosting

    💬Frequently Asked Questions

    What is the difference between pumpkin simple syrup and pumpkin syrup for pancakes?

    Pumpkin simple syrup is made from water and processed sugar with spices. It is thin in consistency and is used in drink recipes. Pumpkin syrup for pancakes is thicker and typically uses real pumpkin and maple syrup. It is thicker in consistency.

    What is in pumpkin pie sauce?

    Pumpkin pie sauce contains real pumpkin, warm spices, and some type of sugar. Typically maple syrup.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    stack of pancakes with pumpkin syrup

    Pumpkin Syrup

    Versatile pumpkin pie spiced syrup perfect for pancakes, waffles, lattes, oatmeal, ice cream, and more! With real pumpkin! Vegan. Gluten Free.
    Servings: 8
    Prep: 5 mins
    Cook: 5 mins
    Total: 10 mins
    5 from 5 votes
    PRINT PIN SAVE

    Equipment

    • Small sauce pan

    Ingredients
      

    • 1 cup maple syrup
    • 1 cup pumpkin puree
    • 2 tablespoon unsalted butter or vegan butter
    • ½ teaspoon vanilla extract
    • ¼ teaspoon kosher salt

    Pumpkin Pie Spice Mix

    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground clove
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    Instructions
     

    • Combine all the ingredients in a small pan over low heat. Whisk and stir until warmed through.
      1 cup maple syrup, 1 cup pumpkin puree, 2 tablespoon unsalted butter, ½ teaspoon vanilla extract, ¾ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground clove, ¼ teaspoon kosher salt
    • Serve as desired.
    Rate this Recipe

    Video

    Notes

    1. You can use your own pumpkin pie spice blend, just shy of 1 ½ teaspoons total. 
    2. Store syrup in a tightly sealed jar in the fridge for up to 10 days. 
    3. To make a pumpkin coffee latte pour ¼ cup of hot espresso into a mug. Combine ¼ cup pumpkin and  ½ cup regular or nondairy milk.  Warm on the stovetop or in the microwave. Pour into glass and top with whip cream. 
    4. To make a pumpkin latte without coffee - ¾ cup regular or nondairy milk plus ¼ cup pumpkin syrup. Warm on the stovetop or in the microwave. pour into a glass and top with whip cream. 

    Nutrition

    Calories: 121kcal | Carbs: 30g | Protein: 1g | Fat: 1g | Fiber: 1g
    Author: Jen Wooster
    Course:: Condiment, Sauce
    Cuisine: American
    Keyword pumpkin latte, pumpkin oatmeal, pumpkin spice maple syrup, pumpkin spice pancake syrup, pumpkin syrup, pumpkin syrup for pancakes
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Susan says

      January 01, 2021 at 10:57 am

      5 stars
      I needed to use some extra canned pumpkin and this was great. Loved the texture.

      Reply
      • Jen says

        January 01, 2021 at 12:49 pm

        5 stars
        Thanks for the review!

        Reply

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    Greetings!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

    More About Me...

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