Vegan Pumpkin Spice Sauce

Now you can make your own VEGAN Pumpkin Spice Sauce like the Starbucks version at home instead! This version is absolutely to die for, yet is completely vegan, dairy-free, oil-free and refined sugar-free! Goes great in homemade lattes, on pancakes, waffles, ice cream or even brownies!

Well, here it is, the first recipe to excite us all for Fall coming. This one is from another reader request. She specifically asked for a healthier, dairy-free pumpkin spice sauce to use in lattes and smoothies. I might even suggest to drizzle this all over my Vegan Pumpkin Spice Pancakes or this Pumpkin Spice Latte Ice Cream!

Would you judge me if I said I wanted to just drink this Pumpkin Spice Sauce straight? I did, but I refrained.

I’ve already started to see a few pumpkin recipes lurking around and before everybody starts posting a bazillion pumpkin spice lattes all over the web, I thought this would be the perfect time to post a Vegan Pumpkin Spice Sauce recipe so you can make all of your lattes at home. They will be healthier, fresher and so darn delicious.

After you’ve sweetened the latte with the syrup, you then will want to add some whipped cream. I used the So Delicious CocoWhip, it is sooo good. I used the “lite” so it was low fat, it’s not low in sugar, but you only need a small amount. Then you will want to drizzle some more syrup on top and you will think you just left Starbucks.

Drizzle lots of it. Yes.

For my version I, of course, made my sauce out of real ingredients and preservative-free. The Starbucks Pumpkin Spice Syrup contains the following:

Sugar, condensed skim milk, pumpkin puree, contains less than 2% of the following: fruit and vegetable juice (color), natural flavors, annatto (for color), preservative: potassium sorbate, salt.

It’s not completely terrible, but I tend to always avoid products that contain “natural flavors” simply because you don’t know what the heck that is! They never reveal it and of course, it contains dairy and an excessive amount of sugar.

Well, let me tell you, this stuff is so darn delicious and rich in flavor, it will be hard not to just drink it straight. Oh, and by the way, get ready to be intoxicated by the aromas that will fill your place as it cooks! I’ve also provided a homemade DIY Pumpkin Spice in the recipe below if you can’t find the pre-made blend at the store.

5 from 19 votes

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Vegan Pumpkin Spice Sauce

Now you can make your own Vegan Pumpkin Spice Syrup like the Starbucks version at home instead! This version is absolutely to die for, yet is completely vegan, dairy-free, oil-free and refined sugar-free! Goes great in homemade lattes, on pancakes, waffles, ice cream or even brownies!

Course Dessert

Cuisine American

Keyword vegan pumpkin sauce, pumpkin syrup

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Author Brandi Doming

INGREDIENTS

• 1 cup (240g) canned "lite" coconut milk, can shaken well first
• 1/2 cup (120g) pumpkin puree (I used canned, make sure the only ingredient is pumpkin)
• 1/2 cup + 2 tablespoons (120g) coconut sugar
• 1/2 cup (160g) pure maple syrup
• 1 tablespoon pumpkin pie spice (I use my homemade blend) SEE NOTES
• 1/2 teaspoon fine sea salt
• 2 teaspoons (10g) vanilla
• I use this scale.

INSTRUCTIONS

1. Add all of the ingredients (except the vanilla) to a small pot and whisk until well mixed and smooth. Turn the heat to high and as soon as the edges start to bubble, immediately cover with a lid and turn to the lowest heat. Simmer for 5-10 minutes, until thickened some. Set your timer to make sure not to over cook it, or it can get too thick/gooey. Whisk again and then let it cool for 10 minutes.
2. Whisk in the vanilla and strain through a fine mesh strainer. You are adding the vanilla last because cooking it down kills the flavor, which we don't want to do. You can use it immediately if you like, but it will thicken a lot more as it cools. Keep it stored in the fridge. This makes a lot (2 cups), so you can store it in the fridge for about a week or keep the leftovers in the freezer for probably at least a month or so if you don't want to use it all up right away. To use from the freezer, just scoop out the portion you want to use, it's easy to scoop out and gently reheat it on the stove or microwave.

PUMPKIN SPICE LATTE

1. Add 1 cup strong coffee to a mug, 2 tablespoons coconut cream, cashew or soy cream (add more if you like) and 3-4 tablespoons of the pumpkin spice syrup and stir everything well. If you want it sweeter, add more of the syrup. Add some coco whipped cream (I used So Delicious CocoWhip "Lite" on top and drizzle more pumpkin spice syrup on top. YUM.

NOTES

• COCONUT MILK: I recommend the Thai Kitchen or Sprouts Lite coconut milk brands. They work best. DO NOT use the Polar brand, as it is full of fillers and gums and not much coconut, which will yield a horrible texture.
• PUMPKIN SPICE: I use my homemade blend for my recipes (linked above) but if you don't want to make the whole blend, then you can make a small version by combining the following and then just use 1 tablespoon of the following blend for the above recipe: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves.