1. Combine the water and the Gentle Sweet in a small saucepan and set on the stove on high to boil. 2. Once the Gentle Sweet is all dissolved the water with turn clear again, when that happens, add both extracts and stir. 3. Allow the mixture to come to a boil for about 2-3 mins.. This recipe makes about ¾ cup of syrup, which is 12 (1-tablespoon) servings. Use this Sugar Free Pumpkin Spice Syrup to make pumpkin spice lattes, or as a sauce to top yogurt, oatmeal, pancakes, waffles, French toast, or ice cream. Instead of the cinnamon, nutmeg, ginger, cloves, and allspice, you can use 2 teaspoons of pumpkin pie spice.
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1 ½ cups water, ½ cup Keto sugar substitute, ⅓ cup pumpkin puree, 1 ½ teaspoons pumpkin pie spice. Bring the pumpkin mixture to a simmer for5-10 minutes until the liquid thickens and reduces. Remove the saucepan from the heat and let the syrup cool for a few minutes before adding the vanilla extract.. Put in a small saucepan the pumpkin purée, water, xylitol (or your preferred sweetener) and pumpkin spice. Heat under medium and let the mixture simmer for around 5 minutes. Round up. Remove from the heat and then add the (optional) vanilla extract. The texture of the syrup is usually still quite runny, sauce-like.
