1. In a small saucepan over low heat add the pumpkin puree and the pumpkin pie spices and whisk together. Cook for 2 minutes or so to heat it through and lightly reduce the water content in the puree.

2. Whisk in the vanilla then slowly whisk in pre-made keto simple syrup. If you have never made my version of syrup please go check out the recipe for it. Other syrups may not work as well or give you the same result.

3. Whisk everything together over medium low heat until it simmers. Once it comes to a simmer, remove it and let it cool to room temperature.

4. Store in a glass jar in the fridge and shake a little before using. See notes below for adding creamer etc.