I’m one of those people that are madly in love with fall. While it’s not quite autumn yet, I know that pumpkin spice lattes from Starbucks come back August 28 this year. That’s great news to many people, but their syrup has dairy in it, so it’s not for me. I’m giving you my new Instant Pot Vegan Pumpkin Spice Syrup Recipe so you, like me, can make your own at home.
Did You Know That All Pumpkin Spice Syrups Aren’t Dairy-free?
Starbucks pumpkin spice latte syrup isn’t vegan, well, at least not in the United States. This year they are trying out a vegan version out in the UK, so maybe it will eventually get to us, but I’m not holding my breath.
Pumpkin Spice Syrup isn’t all the same to begin with. It’s a bigger range than other syrups like vanilla or hazelnut. Some pumpkin spice syrups have actual pumpkin in it, and others just have the pumpkin pie spice blend with no pumpkin at all. Some have ginger, cloves, and/or varying levels of cinnamon, allspice, or cardamom. In this recipe you can adjust everything, so it’s just the way you like it!
Looking for a pumpkin-less vegan pumpkin spice creamer? Try this one from my other blog, Healthy Slow Cooking.
How Do I Make Vegan Pumpkin Spice Lattes with Vegan Pumpkin Spice Syrup?
Once you have the syrup made it’s super easy. Just mix 2 tablespoons of the sauce into an iced or hot coffee. I use homemade cold brew coffee as my base, but you can use normal brewed coffee too.
Of course, you can use more or less syrup to suit your taste. You can always use less sweetener in your syrup recipe if you don’t like your latte very sweet.
Another bonus is you can use the sweetener of your choice, to taste. If you are on an SOS (sugar, oil, and salt) free diet, try using date syrup as your sweetener. You can also use regular unsweetened nondairy milk in place of the coconut milk, but it won’t be quite as thick.
Don’t like coffee at all? Try it in hot tea or even in steamed nondairy milk.
What’s in Vegan Pumpkin Spice Syrup?
This is a healthier recipe than most of the overly sweet syrups you can buy. This version does have pumpkin in it in addition to coconut milk, my favorite spice blend, maple syrup, molasses, and your favorite nondairy milk.
It’s plant-based and gluten-free in addition to being vegan. Plus you can modify the sweeteners to fit in with you dietary needs too.
Instant Pot Vegan Pumpkin Spice Syrup Recipe
Pumpkin spice lattes have become the harbinger of fall. Long before the leaves start to change colors, or I have to get out my sweaters.
The bad thing is that Starbucks famous latte syrup has dairy in it. If you're vegan, allergic to dairy, or just prefer to make things from scratch - this recipe is for you.
Vary the spices to suit your tastes, use sweeteners of your choice in place of the ones called for. This fall you'll be drinking your new favorite vegan pumpkin spice lattes with this syrup!
Ingredients
- 1 15 ounce can pumpkin puree
- 1 14 ounce can full fat coconut milk
- 1 cup unsweetened nondairy milk
- 3/4 cup maple syrup
- 2 tablespoons molasses
- 1/4 cup brown sugar , optional
- 1 tablespoon cinnamon
- 2 teasspoons cardamom
- 1 teasspoon allspice
- 1/4 teasspoon cloves
Instructions
-
Add all the ingredients to a mixing bowl and whisk until smooth and well combined.
Note: You can do this right in your Instant Pot liner if you have a silicone whisk or one made of non-scratch material. Never use metal utensils in your lines. It can cause scratches.
-
Put the mixture in your Instant Pot liner, put the lid on and make sure the steam release valve is pointed to sealing
-
Cook on high pressure for 10 minutes and carefully release the pressure manually.
-
Store the amount that you can use in a week in the fridge and freeze the rest in 1 week-sized servings.
Recipe Notes
How Do I Make Vegan Pumpkin Spice Lattes with Vegan Pumpkin Spice Syrup?
Simply mix 2 tablespoons of the sauce into an iced or hot coffee. I use homemade cold brew coffee as my base, but you can use normal brewed coffee too.
Of course, you'll use more or less depending on how you like your lattes.
Don't drink coffee? Try it in tea or steamed vanilla nondairy milk.
Recipe Variations
- No pumpkin puree? Use butternut squash or sweet potato puree instead and start your own trend!
- Try using date syrup in place of the maple syrup or try some coconut sugar instead.
- Just leave out the brown sugar to make it refined sugar-free
More Recipes for You to Try
- Which Instant Pot Is Right For Me?
- Instant Pot Carrot Cake Sweetened with Dates
- Instant Pot Cabbage and Corn Soup with an Indo-Chinese Flair
Love those straws!!! =) I’ll be trying this when it cools off. I always make a gingerbread syrup starting around November… This Pumpkin sounds great for October… if I can hold out that long! LOL
Kathy can I make this right in instant pot or do I have to buy a liner?
Thanks and I can’t wait to make this?
Right in the Instant Pot. I often say liner so people remember to put the main part in!
Gingerbread syrup sounds delicious for November. Kathy will you be
doing one as well?
I certainly can!Any other drink or syrup requests?
I know this probably sounds ridiculous, but as of right now we don’t have an instant pot (we’re getting one). Until then, what would the cooking instructions be for stove top (if possible?)
You also asked in a reply if there were any other syrup requests. Do you think maybe there is a way to veganize white mocha? That used to be my go-to drink before going vegan.
You can cook it on the stove in a large pot over medium heat until everything blends well, maybe 10 minutes. You might have to add a little more liquid.
I will work on a IP white mocha version. I do have a stove-top version here: https://healthyslowcooking.com/vegan-hot-white-chocolate/
Kathy, do I use sweetened or unsweetened coconut milk?
Thanks!
The main recipe uses canned coconut milk, so it’s not sweetened. You don’t want sweetened condensed coconut milk or coconut cream.
Sounds fantastic — for us, though, gonna need to figure a substitute for the molasses though…. is it for sweetening or does it serve some other purpose?? Will welcome any ideas or suggestions!! Would dearly love to try this. Thanks!!
It does provide a certain flavor, but you can leave it out and it will still taste great <3
HI,
This recipe looks interesting..
I am wondering what the calories from fat are or the percentage of fat is for the 30 calories per serving is.
Thank you
EllenEmOHPea
You’d need to enter in the ingredients to the nutrition calculator that your Doctor recommends to get that level of detail.
OH, thanks. I did not realize this recipe was different from the other recipes you post. The ones I have looked at here has that information. Sorry to have bothered you.
E.
saving because I KNOW this one is good. I still make that pumpkin caramel all the time. it is that time of year where my IP has a permanent spot on the counter, so I may just make this one tomorrow… 🙂
Oooh this is awesome! Love that it’s dairy free 🙂
I\’m not a fan of flavoured coffee, but I could so see this drizzled over some oatmeal! Hello warm and cozy breakfast 🙂
Any way to keep folks from spending $$$ at Starbucks for morning drinks is a win! And this looks pretty easy!
So indulging and screams fall, I love the pumpkin twist! Is there any way to make it without an Instant Pot? I didn’t see it in the notes or variations.
Can I use this on everything?! Honestly a great recipe that would certainly fit the season!
What a great way to use the Instant Pot! I\’m loving all of the pumpkin ideas lately, and this syrup might go to the top of the list.
I watched your video before making this pumpkin spice syrup. The list of ingredients includes “1 cup unsweetened nondairy milk” but I didn’t see you add that to the mixture. Do I understand from that the milk is added after the syrup comes out of the Instant Pot? Hope so because that is how I made it. Thanks for the recipe.
You are totally right! I tweaked the recipe in the video as I’m likely to do 😉
You can add it before or after though, it will just make the syrup a little thinner than in the video.