Combine the pumpkin and spices in a small saucepan over low to medium heat. Cook for about 1 minute to cook off any “canned pumpkin” flavor, stirring regularly.
½ cup 122g pure pumpkin puree, 2½ teaspoons pumpkin pie spice
Next, add in the sugar-free maple syrup and water. Mix to combine and cook for a few minutes, stirring occasionally. It should have a thin, pourable consistency with a slight caramel-like texture.
⅓ cup water, ½ cup sugar-free maple syrup
Add more water if the mixture has thickened more than you’d like, and note that it will thicken slightly as it cools. Add the vanilla extract and a pinch of salt and stir until well combined. Taste and adjust the sweetness level to your liking - you can add more syrup if you prefer it sweeter!
2 teaspoons vanilla extract, Pinch of salt
Pour into the bottle of your choice. I like these flip-top bottles. Store in the fridge for up to 3 weeks and make all the pumpkin spice lattes you want!