Everyone loves a good ole PSL, right! But I’m personally not a fan of the $7 it costs to grab via a drive-thru window. So I decided to make my own syrup this year and wow, game-changer!

My friend Steph shared the recipe and I knew I needed to make my own right away. If you’re a visual person, here is a walkthrough!

This recipe originated from another blog, it’s a great recipe but I tweaked a few things to make my recipe dairy-free and to my personal taste.

You will need…

1/2 cup Sugar (I personally use organic coconut sugar)

1/2 cup Water

1 cup Pumpkin puree

8 ounces milk of your choice (I love oat milk!) or 14 ounces Sweetened Condensed Milk

1/2 teaspoon Pumpkin Pie Spice

1/4 teaspoon of Nutmeg

1/4 teaspoon of Cinnamon

Splash of Vanilla Extract

1/4 teaspoon Salt

To make PSL syrup…

Begin creating a “Simple Syrup.” Combine the water and sugar in a pot on the stove over medium heat. You will whisk until the sugar has dissolved (Michaela’s tip: your water will appear “clear” instead of “foggy”), this should take just a few minutes. Once your simple syrup reaches a slight boil, turn the heat down to low.

Next, add in your pumpkin puree, milk/sweetened condensed milk, and all of the spices.

Whisk it all together over low heat, for about 1-2 minutes.

Remove from heat and let the syrup cool. Use a funnel with a built-in strainer to pour syrup into jar.

It is ready to use (see below) and you can store in a glass jar or container in your refrigerator, up to 1 week.

To use the PSL syrup…

I personally love to put a big ole scoop in a homemade hot latte, but it tastes great in an iced latte or even a simple cup of black coffee. However you decide to use it, enjoy!