Pumpkin Spice Syrup
THM:FP, low carb, low fat, sugar free, gluten/egg/dairy/nut free
Serves: 1½ - 2 cups
  • 1½ cups water
  • 6 T plain pumpkin puree
  • 1 tsp. pumpkin pie spice
  • ⅛ tsp. salt
  • 2 tsp. refined coconut oil
  • ¼ + ⅛ tsp. glucomannan
  • ½ tsp. vanilla extract
  • ½ tsp. maple flavoring
  • 5-6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  1. In a small saucepan, whisk together the water through coconut oil and bring to a boil. Sprinkle the glucomannan in while whisking so it doesn't clump. Whisk the syrup until it thickens slightly (a few minutes), then remove from heat. Whisk in the extracts and sweetener. Let cool and store in the refrigerator. The syrup will get thicker as it cools.
  2. Serve with Greek yogurt, cottage cheese, a Jumbo Pumpkin Pie Pancake, Pumpkin Spice French Toast in a Bowl, oatmeal, and/or THM Trim Healthy Pancakes.
  3. For a stronger-flavored syrup, feel free to replace the water with brewed Celestial Seasonings Gingerbread Tea or other tea of your choice.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-spice-syrup/