Healthy Butterscotch Pumpkin Spice Syrup - Healthy Dessert Blog

I’ve said it before but I’ll say it again — I’m not a huge fan of pumpkin

Did I just hear you gasp??

Well, it’s true.  I can tolerate it but it’s just not my favorite flavor, I would take vanilla and chocolate any day over pumpkin!  Sadly, I’m pretty much alone on this one because everyone else in the world seems to go head over heels for that giant orange squash!

Healthy Butterscotch Pumpkin Spice Syrup - Healthy Dessert Blog

Despite my aversion to pumpkin, I fell in love with this Healthy Homemade Pumpkin Spice Syrup!  I figured out a way for me to tolerate pumpkin:  add some spices and other complimenting flavors!  In this recipe I added both pumpkin pie spice and cinnamon, but I also added butterscotch flavor.  Butterscotch is so warming, comforting, creamy and rich, it not only rounds out the overall flavor, it masks the “veggieness” of the pumpkin.

Healthy Butterscotch Pumpkin Spice Syrup - Healthy Dessert Blog

Oh, and it’s only 2 calories a tablespoon.  HELLLL YEAH!!  I’ll take the whole bottle, thank you!

Healthy Homemade Butterscotch Pumpkin Spice Syrup (sugar free, low carb, gluten free, vegan)

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: ~3+1/2 cups (56 tbs)

Serving Size: 2 tablespoons

Calories per serving: 4 (vs. 80 calories in storebought)

Fat per serving: 0g

Healthy Homemade Butterscotch Pumpkin Spice Syrup (sugar free, low carb, gluten free, vegan)



  1. In a large bowl, whisk together the water, pumpkin, stevia and butterscotch extract.
  2. In a small bowl, whisk together the pumpkin pie spice, cinnamon and xanthan gum. Slowly add this to the wet ingredients while whisking vigorously.
  3. When all is incorporated, whisk normally for a few minutes, until mixture is really smooth and even. Give it a taste and add more stevia/spices to taste. Pour into serving bottles and refrigerate to store.


This recipe is: fat free, sugar free, low carb, gluten free, vegan!

I decided to compare the nutrition labels of my Pumpkin Spice Syrup and the popular (super sugary and unhealthy) Torani version.

Torani’s nutrition label is on the left,  DWB’s nutrition label is on the right:

Healthy Butterscotch Pumpkin Spice Syrup - Desserts with Benefits  Healthy Butterscotch Pumpkin Spice Syrup - Desserts with Benefits

Yes, 80 calories versus 5 calories!!  And if you’re like me, you use wayyy more than 2 tbs for whatever you’re using syrup for, so this is a huge calorie saver.  Not only are you saving calories, you are saving yourself from a bunch of high-glycemic, non-nutritious sugar.

Healthy Butterscotch Pumpkin Spice Syrup - Healthy Dessert Blog

Healthy Butterscotch Pumpkin Spice Syrup - Healthy Dessert Blog

Smooth, syrupy goodness.

This syrup is so good.  I haven’t tried it in coffee because I don’t like spices with coffee, but you can try it out if you like!  I used most of it to top homemade pancakes and healthy protein waffles, it’s so much better than maple syrup.

Healthy Butterscotch Pumpkin Spice Syrup - Healthy Dessert Blog

Labels: Butterscotch, DIY, Fat-Free, Gluten-Free, Icings-Frostings-and-Spreads, Low-Carb, Nutrition-Label, Pumpkin, Sugar-Free, Vegan

Comments (10)

  1. Laura J: November 15, 2013

    I am not a fan of pumpkin either…….but with butterscotch flavor, I might just give this a try!!!

  2. dessertswithbenefits: November 15, 2013

    Laura, I’m so thankful I’m not alone on that!! The butterscotch definitely helps, it takes it WAY over the top 😉

  3. Regina: January 6, 2014

    This looks absolutely amazing! I’m making this as soon as I get butterscotch flavor! <3

  4. Suzanna: January 31, 2014

    Fantastic blog! Thank you!

  5. sophie: June 8, 2014

    xanthum gums gives me digestive issues (TMI?)
    Is this recipe possible without it?

  6. dessertswithbenefits: June 8, 2014

    Don’t worry, that’s not TMI!
    The xanthan gum helps thicken up the mixture, so you could try using psyllium husk powder instead. Psyllium thickens very quickly, just like xanthan gum. Start off by using 1 tsp, but if the mixture is too thin, add another 1 tsp. You might need another tsp or so, but just know that it thickens just a little bit more even after you’re done, so don’t add too much!
    Hope you like the recipe :)

  7. Michelle: August 17, 2014

    hmmm…i made this, and it SEEMED to last for weeks in the fridge, but i threw it out last week JUST in case….because pumpkin goes bad in the fridge after about 5 days!
    how long do you think this lasts, in your experience? or the cinnamon roll syrup (im making one or the other tomorrow – i love sweet syrup on my oats!!), which do you think lasts the longest? xxx

  8. dessertswithbenefits: August 21, 2014

    I haven’t ever had a problem with pumpkin going bad in the fridge… except once, when I accidentally left a can in the corner for about a month… oops! 😉
    My syrup lasted me a couple weeks, I wouldn’t recommend any longer than that just in case. If you’re worried, you can halve the recipe as a precaution :)
    I think the Cinnamon Roll Syrup lasts longer since it’s made with applesauce.
    I hope this helps! I’m glad you got a chance to make the recipe :)

  9. Meggie: September 15, 2014

    I’m making this tomorrow, so excited! I just found your page in a search for low-cal nut butters, and now I’m totally hooked. Congratulations on this website and pursuing your degree. You, young lady, are going places!

  10. dessertswithbenefits: September 15, 2014

    Oh good I’m so glad! I hope you like the recipe :)
    And thank you so much, I can’t wait to graduate and get the chance to focus on my career!
    Have a great week :)

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