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.
Vegan Pumpkin Spice Sauce
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
- 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.
- 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
- 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.
This recipe is so delicious. Thank you.
Yay Gwendolyn! So happy you loved it!
This and the pumpkin chili have me running to the store on Thanksgiving Day fighting off everyone for the last bits of pumpkin in a few minutes!! Curses! (I mean, thank you!) No, really this is amazing, and I’m so excited to try them both!!
Can I freeze this sauce?
Yes! Just thaw in the fridge and whisk it very well to bring it back to its texture.
This sauce comes together very quickly and is absolutely delicious. Thanks for another fabulous recipe!
I have tried many versions of “pumpkin sauce” for lattes and this is by far the easiest and the best! Tastes great even in following days, not just day of! Thank you for this recipe!!
This is the second time I’ve made this, I love it.. I want to really urge people to follow your direction. I cooked my last batch too long and, like you said, it turned slimy! Any suggestions how to fix it! I added more coconut milk, but after sitting in the fridge for a few days, it slimmed again. I’m not throwing it out. Would soy milk work? The flavor doesn’t seem diluted.
I’m so glad you loved this Kathi! Yes, you can totally do soy milk. I don’t think it would get slimy as easily, as long as you have a soy milk without any added gums. I believe it is the gum in the cans of coconut milk that cause the sliminess somewhat.
Brandi, this super easy to put together sauce makes the BEST tasting Pumpkin Spice Lattes! Thank you so much for all of your hard work creating the best recipes!
Carolyn
Found this googling bc I had half a can of pumpkin puree that I needed to use up. Delicious! I read your story & really liked it, will make sure to check out more of your recipes!
Aww yay, so glad to hear you loved it, thank you Yulca!
Can you used condensed coconut milk in this recipe? If so how should the measurements be changed? Thanks!
I really don’t think so since it’s much thicker and already sweetened, correct? It’s entirely different than plain lite coconut milk so I can’t say since I’ve never used anything different.
Wow Brandi!!! This was the first ever recipe I tried from your amazing Arsenal of creative vegan dishes. I must say, your deserts are as beautiful as you are. I will forever give you credit and share with everyone your recipes. The only person who will not know where my new culinary creative recipes are coming from will be my husband, or he will be in love with you, LOL.
This pumpkin spice latte syrup came out so amazing, even though I made a few substitutions: I used date syrup and dates sugar and added just a bit more coconut milk. I am your newest fan and follower. Can’t wait to try your soups and sauces I found in YouTube.
Keep creating best culinary vegan magic.
I loved this recipe. This time I used 1/4 cup date syrup, and 1/4 cup maple syrup. I didn’t have an entire cup of canned coconut milk leftover so I just added some hemp milk as well, but I have made this recipe as it is written as well, it is SO good.
Wonderful to hear it Paris!