Pumpkin spice sauce is the recipe you didn’t know you needed, especially when the weather cools down and autumn vibes roll in. If you love Starbucks pumpkin spice lattes but don’t want to spend the money and/or rely on store-bought syrups, say hello to your new favorite fall recipe!
It’s a quick and easy recipe that transforms leftover pumpkin purée into something utterly delicious. Lightly sweet and spiced, use it to make café-style pumpkin coffee at home, spread on toast, and stir into oatmeal.
It’s low in sugar, making it perfect for healthy pumpkin desserts and snacks like my five-minute pumpkin pie dip, which should definitely be part of your Thanksgiving menu. Serve with dippers like graham crackers and pear or apple slices as an easy appetizer or dessert for the holidays. Add this pumpkin sauce to your collection of fall food ideas and low-carb recipes. Make a batch as part of your weekly meal prep.
When the temps start to drop and fall is in the air, we’re all scrambling to find new pumpkin recipes and make old favorites. From pumpkin bread and muffins to pumpkin pie, cookies, and even pumpkin soup, the list of ways to use pumpkin is endless—and this pumpkin spice sauce is one of the best!
Pumpkin is incredibly nutritious, providing vitamins, minerals, and fiber. And since it’s as versatile as it is healthy, it’s an ingredient I use year-round in both sweet and savory dishes. It’s delicious in pumpkin chili, soups, stews, and even pumpkin curry. Its tangy, earthy flavor works beautifully in savory recipes.
I’d love it if you share your favorite pumpkin recipes or ways to use a small amount of leftover pumpkin.
Pumpkin Spice Sauce
Because of the texture in the pumpkin, this will not be a completely smooth sauce. You might even think it looks just like pumpkin purée, but we are adding almond milk to thin it out, along with spices and a sweetener. Cooking it for 8 to 10 minutes also adds depth of flavor and cooks out the canned pumpkin flavor.
It’s not meant to be a pumpkin syrup, which is more liquid. This is not going to drizzle in the same way as syrup will. If you want a thinner consistency, add a little more almond milk. Even better, add it to a blender and blend on low until it’s very smooth and thinned out.
Be sure to check out my tips below for all the ways you can use this pumpkin sauce!
Main Ingredients
- Pumpkin purée. This is my favorite brand. Use what you like, making sure it’s pumpkin puree and not pumpkin pie filling.
- Sweetener. To keep this low in sugar, I prefer to use a blend of allulose + monk fruit. sweetener. If you don’t like the taste of the sweetener, you won’t like this sauce. Use what you like and be aware that you may need more or less of it depending on what you use.
- Spices. A little pumpkin pie spice and extra cinnamon pump up the flavor, as well as a small amount of vanilla extract!
Pro tip. You will notice butter in the photo above, but not in the directions. It’s an optional ingredient, but I love finishing the sauce with a tablespoon of salted butter to add richness and a buttery flavor. I typically do this when I’m specifically making the pumpkin sauce to drizzle over muffins, baked oatmeal, or pumpkin bread.
Organic Pumpkin Puree Pumpkin puree made with prized organic varietal pumpkins, renowned for their naturally sweet and earthy flavor. Use in pumpkin pie, cheesecake, or pumpkin muffins, soups, pumpkin curries, or chili.
Step-By-Step Instructions
You guys will be shocked at how easy this pumpkin spice sauce recipe is! If you’d like to make a larger batch, remember that you can adjust the serving size by using the slider in the recipe card below. It will automatically calculate the ingredients so you don’t have to.
- Place a small nonstick skillet on the stove over medium heat.
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Add all of the ingredients.
- Bring to a simmer, constantly whisking.
- Once you see some bubbles form, turn the sauce down to low.
- Gently cook for 5 minutes or until the sauce has slightly thickened.
- Remove the pan from the stove, and let it rest for 5 minutes.
- The sauce will slightly thicken as it cools.
And now you have the most delicious, sweet, buttery pumpkin pie sauce that you can use in so many ways!
Expert Tips
- I prefer a strong cinnamon flavor in this pumpkin spice sauce, but you can adjust the amount of seasonings to your taste.
- Don’t forget a small pinch of salt. It brings out the other flavors.
- This will thicken as it cools and get even thicker in the refrigerator, so don’t worry if the sauce looks a little too thin while it’s still in the pan.
- Once it cools, it will keep in the refrigerator for about two weeks. This makes a very thoughtful gift, especially for someone who loves pumpkin!
Ways To Use Pumpkin Spice Sauce
- Stir a little bit into your coffee or make a homemade pumpkin spice latte at home.
- Drizzle it over store-bought cheesecake, and voilà, you have an easy pumpkin pie cheesecake. Sprinkle with toasted pecans and enjoy!
- Make pumpkin oatmeal or pumpkin Chia pudding by adding some before or after it sits in the fridge.
- The sweetness pairs well with savory dishes. A little stirred into chili adds the sweetness chili needs. You could do the same thing with curry since it also benefits from a bit of sweetness. Just add a little at a time, stir it in, taste, and repeat until it tastes good to you.
If you’ve tried my pumpkin spice sauce recipe or any recipe on my site, please leave a comment below!
If you try this recipe, I'd love to hear about it! Comment below or tag me on Instagram. Be sure to sign up for my email list so you don’t miss any new updates. Thanks so much for being here, friends! Check out our vegetarian, dairy-free, gluten-free, and low-carb recipes if you have food sensitivities! |
Pumpkin Spice Sauce For Coffee Desserts & More
Equipment
Ingredients
- 1 cup pumpkin purée
- 2/3 cup almond milk
- 2 tablespoon allulose + monk fruit
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Small pinch of salt
Instructions
- Place a small nonstick skillet on the stove over medium heat.
- Add all of the ingredients.
- Bring to a simmer, constantly whisking.
- Once you see some bubbles form, turn the sauce down to low.
- Gently cook for 5 minutes, whisking often.
- Remove the pan from the stove, and let it rest for 5 minutes.
- The sauce will slightly thicken as it cools.
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