Healthy Homemade Butterscotch Pumpkin Spice Syrup
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!
Despite my aversion to pumpkin, I fell in love with this Healthy Butterscotch 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.
Oh, and it’s only 2 calories a tablespoon. HELLLL to the YEAH!! I’ll take the whole bottle, thank you!
Healthy Butterscotch Pumpkin Spice Syrup
Ingredients
- 2¼ cups Water
- 1 cup 100% Pure Pumpkin Puree (canned)
- 4 tsp Liquid Stevia Extract
- 1 tbs Natural Butterscotch Flavor
- 2 tsp Pumpkin Pie Spice
- 2 tsp Ground Cinnamon
- 1 tsp Xanthan Gum
Instructions
- Add all of the ingredients to a blender and puree until smooth and even. Give it a taste and add more stevia/spices if you like.
- Pour into serving bottles and refrigerate to store.
Compared to 2 tbs of storebought Torani’s Pumpkin Spice Syrup (which is super sugary and unhealthy), 2 tbs of my Healthy Butterscotch Pumpkin Spice Syrup has:
- 75 less calories
- 18g less carbs
- 18g less sugar
Yes, 80 calories versus 5 calories for the same serving size!! 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.
This Healthy Butterscotch Pumpkin Spice Syrup is smooth and syrupy goodness.
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 this mostly to top homemade pancakes and healthy protein waffles. It’s so much tastier than maple syrup 🙂
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With love and good eats,
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– Jess
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Indulge − no strings attached!
I am not a fan of pumpkin either…….but with butterscotch flavor, I might just give this a try!!!
Laura, I’m so thankful I’m not alone on that!! The butterscotch definitely helps, it takes it WAY over the top 😉
This looks absolutely amazing! I’m making this as soon as I get butterscotch flavor! <3
Fantastic blog! Thank you!
xanthum gums gives me digestive issues (TMI?)
Is this recipe possible without it?
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 🙂
-Jess
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
Michelle-
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 🙂
-Jess
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!
Meggie-
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 🙂
-Jess
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