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, such as 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 holiday appetizer or dessert. 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.
Pumpkin Spice Sauce
Due to the texture of the pumpkin, this sauce will not be completely smooth. We combine pumpkin purée with almond milk to thin it out, along with spices and a sweetener. Cooking it for 8 to 10 minutes adds depth of flavor and reduces the canned pumpkin flavor.
It’s not meant to be a pumpkin syrup and will not drizzle in the same way. For a thinner consistency, add a little more almond milk. Even better, add it to a blender and blend on low until it’s smooth and thinned out.
Main Ingredients
- Pumpkin purée. This is my favorite brand. Use what you like, as long as 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. Use what you like and adjust the amount to your taste.
- Spices. A little pumpkin pie spice and extra cinnamon pump up the flavor, along with a small amount of vanilla extract.
Pro tip. You will notice butter in the photo above, but it is not included 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.
Pumpkin Spice Sauce: Step-By-Step
You’ll 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 heat 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. Adjust the amount of seasonings to your taste, and 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.
- Make overnight pumpkin oatmeal by adding some before or after it sits in the fridge.
- The sweetness pairs well with savory dishes. A little stirred into curries or chili adds a subtle sweetness that both dishes benefit from.
If you’ve tried my pumpkin spice sauce recipe or any recipe on my site, please leave a comment below!
Pumpkin Spice Sauce for Cozy Autumn Recipes
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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