Add all ingredients to a saucepan and stir to combine.
Place the pan over a medium-high heat and bring to a boil. Then reduce to a simmer and leave to cook for 15 minutes, stirring frequently.
Cool for 30 minutes then transfer to an airtight container of your choice and store in the fridge.
Notes
VARIATIONS FOR SUGAR FREE PUMPKIN SPICE SYRUP + TIPS
If you do not like erythritol, you can also use other sugar-free granulated sweeteners such as stevia or xylitol.
Out of ground spices? If you don’t have ground cinnamon, you can add two whole cinnamon sticks to the pan to infuse instead, and remove them after cooking and cooling.
Do not have all the spices? You can sub in pumpkin pie spice instead of the individual spices. I would use 2 teaspoon of pumpkin pie spice as a substitute for the nutmeg, ginger and cinnamon. This will give your syrup a warm cozy flavor!
Sometimes you might have a little trouble blending up your sugar free pumpkin spice syrup into a beverage. If that is the case, try heating up and blend with a frother. This works especially well in coffee!
Want to make this syrup creamier? You can take out the water and sub in your favorite no sugar or low sugar milk alternatives!
Think beyond the latte, you can use these sugar free pumpkin spice syrup with: oatmeal, yogurt, hot chocolate, in a cocktail, smoothies, ice cream, baked goods, fruit and even more! The options are endless.