Bring the water to a boil in a sauce pan and immediately add the sugar. Reduce heat to medium and whisk until the crystals are dissolved.
Stir in the pumpkin pie spice and puree. Simmer for 1-2 minutes, then take off burner. Once off the heat, stir in the vanilla.
Pour into an airtight container, such as a glass bottle or jar, use a metal strainer, nut milk bag, muslin, single layer of cheesecloth or skip straining altogether (shake before each use if you don't strain).
Seal jar. Once cool, store in the refrigerator.
Video
Notes
*for thinner syrup use 1 cup instead of 2**Low carb pumpkin spice syrup made with allulose will have the closest consistency to using real sugar. This keto syrup will have less than 1 net carb per serving.