Pumpkin Spice Sauce Recipe

Instead of picking up a generic store-bought syrup, why not bring that seasonal magic right into your kitchen? With this easy, homemade pumpkin spice sauce recipe, you’ll infuse your morning coffee, desserts, or pancakes with irresistible, creamy warmth made from real pumpkin and classic spices.

What Is Pumpkin Spice Sauce?

Pumpkin spice sauce is a sweet, spiced syrup or sauce made to capture the classic “pumpkin spice” flavor that’s popular in fall.

Ingredients:

• ½ cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar (can substitute brown sugar for a deeper flavor)
• ⅔ cup water
• ½ cup sweetened condensed milk
• 1 tablespoon pumpkin pie spice
• Or make your own with: 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp allspice, ¼ tsp cloves
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions:

1. Combine Ingredients: In a medium saucepan, whisk together the pumpkin puree, sugar, water, and sweetened condensed milk. Stir in the pumpkin pie spice and a pinch of salt.
2. Cook the Sauce: Place the saucepan over medium heat. Stir continuously until the mixture comes to a gentle simmer. Continue to cook, stirring often, for 4–5 minutes. This helps to dissolve the sugar, meld the flavors, and slightly thicken the sauce.
3. Add Vanilla: Once the sauce has thickened and everything is fully combined, remove the sauce from the heat. Stir in the vanilla extract.
4. Cool and Store: Let the sauce cool for 10–15 minutes, then pour it into a clean glass jar or container. Refrigerate for up to 2 weeks.

Tips For The Best Pumpkin Spice Sauce:

• Smooth sauce tip: Want an extra silky sauce? Blend it with an immersion blender or regular blender before storing.
• Adjust sweetness: For a less sweet sauce, reduce the sugar in small increments and taste as you go.
• Vegan option: Use coconut milk or oat milk and a dairy-free sweetener instead of condensed milk.
• Tweak the spice: If you love extra cinnamon or nutmeg, feel free to adjust the amounts. Make it your own!
• Serve ideas: This sauce is delicious in lattes, over pancakes or waffles, drizzled on ice cream, or swirled into oatmeal and yoghurt.

What To Serve With

Sweet Dishes:

Breakfast Favorites:

• Drizzle over pancakes, waffles, or French toast for a cosy fall breakfast
• Stir into oatmeal or yoghurt for a creamy, spiced flavor
• Swirl into your morning coffee or latte for a homemade pumpkin spice beverage

Desserts:

• Use as a topping for vanilla ice cream, along with candied pecans or a sprinkle of cinnamon.
• Drizzle over slices of pumpkin pie, apple pie, or cheesecake for an extra layer of flavor.
• Incorporate into the filling or frosting of cakes, cupcakes, or cookies for a festive treat.
• Serve as a dip for churros, apple slices, or gingersnap cookies

Baked Goods:

• Swirl into the batter of muffins, quick breads, or cinnamon rolls before baking.
• Use as a glaze for scones, donuts, or bundt cakes.
• Mix into the filling of hand pies or Pop-Tarts for a sweet, seasonal surprise.

Savory Dishes:

Roasted Vegetables:

• Brush over cubed butternut squash, sweet potatoes, or carrots before roasting.
• Toss with Brussels sprouts or parsnips for a unique side dish

Meat Dishes:

• Use as a glaze for roasted pork tenderloin or chicken breasts
• Brush over bacon-wrapped dates or sausages for a sweet-savoury appetizer

Grain Bowls & Salads:

• Drizzle over a harvest grain bowl with quinoa, roasted vegetables, and goat cheese.
• Toss with a kale salad, diced apples, and toasted pumpkin seeds for a fall-inspired lunch.

Health Benefits

Pumpkin Puree:

• Rich in vitamin A, which supports eye health, immune function, and cell growth
• Contains fiber, promoting digestive health and helping you feel full longer
• Offers various antioxidants, such as alpha-carotene, beta-carotene, and beta-cryptoxanthin, which may protect against certain chronic diseases

Spices (Cinnamon, Nutmeg, Ginger, Allspice, Cloves):

• Cinnamon has been shown to have anti-inflammatory properties and may help regulate blood sugar levels
• Ginger is known for its potential to aid digestion and reduce nausea
• Nutmeg, allspice, and cloves contain compounds that may have anti-inflammatory and antibacterial effects

Sweetened Condensed Milk:

• Provides calcium and vitamin D, which are essential for bone health
• Note: Condensed milk is high in sugar and should be consumed in moderation

• Vanilla Extract: Contains small amounts of antioxidants, which may help protect cells from damage

Final Thoughts

As with any food, the key is to find a balance and to consume pumpkin spice sauce as part of a varied, nutritious diet. When enjoyed responsibly, this autumn favorite can be a delightful addition to your seasonal cuisine.

More Sauce Recipes:

• Copycat Torani Pumpkin Pie Sauce Recipe
• Prego Cheese Sauce Recipe
• Copycat Prego Traditional Italian Sauce Recipe
• Copycat Dustin Poirier’s Hot Sauce Recipe
• Homemade Wendy’s Wednesday Sauce Recipe

Pumpkin Spice Sauce

Print

Serves: 10 Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 55 calories 0 gram fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar (can substitute brown sugar for a deeper flavor)
• ⅔ cup water
• ½ cup sweetened condensed milk
• 1 tablespoon pumpkin pie spice
• Or make your own with: 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp allspice, ¼ tsp cloves
• 1 teaspoon pure vanilla extract
• Pinch of salt.

Instructions

1. Combine Ingredients: In a medium saucepan, whisk together the pumpkin puree, sugar, water, and sweetened condensed milk. Stir in the pumpkin pie spice and a pinch of salt.
2. Cook the Sauce: Place the saucepan over medium heat. Stir continuously until the mixture comes to a gentle simmer. Continue to cook, stirring often, for 4–5 minutes. This helps to dissolve the sugar, meld the flavors, and slightly thicken the sauce.
3. Add Vanilla: Once the sauce has thickened and everything is fully combined, remove the sauce from the heat. Stir in the vanilla extract.
4. Cool and Store: Let the sauce cool for 10–15 minutes, then pour it into a clean glass jar or container. Refrigerate for up to 2 weeks.