In a medium saucepan, add 2 cups of water, 1 cup of golden monk fruit or allulose sweetener, and ½ cup of canned pumpkin puree. Sprinkle in 2 teaspoons of pumpkin pie spice and a pinch of salt. Stir well and heat.

Place the saucepan over medium heat and continuously stir for 5 to 7 minutes until the sweetener dissolves completely, creating a smooth blend. Keep an eye on the mixture to avoid boiling.

Using a spatula, scrape the sides and bottom of the pan to release any stuck sweetener or pumpkin puree, stirring until smooth.

Stir in the remaining 1 teaspoon of pumpkin pie spice for additional flavor, ensuring it’s well mixed.

If you prefer a thicker syrup, whisk in 1 teaspoon of xanthan gum gradually, stirring until smooth and slightly thickened.

Reduce heat to low and let the syrup simmer for 10 to 15 minutes, stirring occasionally to prevent sticking.

Remove from heat and stir in 1 teaspoon of vanilla extract for a fragrant finish.

Allow the syrup to cool before transferring to an airtight container. Store in the refrigerator for up to two weeks.