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.
*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.