This 5-Ingredient Pumpkin Sauce is going to be your best fall hack. Requiring just 5 ingredients and 10 minutes to make, I know you will love it! Its silky, pourable, spreadable, sweet and perfectly spiced with warming pumpkin pie spice. I can think of 100 ways to use this, but I’ll list a few favourites below!
How to use this pumpkin sauce:
- Drizzled on Pumpkin Pie Vegan French Toast
- Warmed up, poured over vanilla ice-cream
- Spread thickly on homemade bread
- As the base for a pumpkin spice latte
- Added to pancake batter for easy pumpkin pancakes
I mean, the list could go on. You can use this as a pumpkin base for so many things… cookies, cake, frosting, etc. I recommend matching a batch of this now and then you’ll have it for alllll the fall things in October! It also lasts a while in the fridge and makes a cute homemade gift for someone special! It tastes heavenly and honestly makes your whole kitchen smell like fall. I can’t think of anything better!
What you’ll need:
Like I said, this recipe only requires 5 ingredients, so here’s what you’ll need!
- canned pumpkin puree
- sugar (white and brown both work)
- pumpkin pie spice
- vanilla extract
That’s it! All you do is add it all to a pot, stir until the sugar and pumpkin dissolves in the water, then simmer on a low-medium heat until it thickens sightly and turns a deep amber colour, and you’re good to go! Let it cool and add it to an airtight jar or container to use for the many fall recipes to come.
If you make this 5-ingredient pumpkin sauce, make sure to leave a rating and review, and snap a quick pic to share on instagram (don’t forget to tag me @itslivb so I can see it!)Print
5-Ingredient Pumpkin Sauce
- Total Time: 11 minutes
- Yield: 1 3/4 cups
A silky, pourable, spreadable pumpkin sauce that has endless uses! Stir some into coffee, add to French toast batter, drizzle over a stack of pancakes or spread on toast.
- 1 cup water
- 1 cup canned pumpkin puree
- 2/3 cup sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Add all ingredients to a pot on medium heat. Whisk vigorously until combined and dissolved in the water.
- Bring to a light simmer, then reduce heat to low and cover. Dont let it simmer too high or it will burn to the bottom. Simmer low about 10 minutes, stirring frequently, until slightly thickened and dark amber in colour.
- Let cool slightly before adding to a jar or airtight container. Store in the fridge.
- Prep Time: 1 minute
- Cook Time: 10 minutes
We live far from a Trader Joe’s where we originally got a pumpkin spread like this that we had loved so we were so excited to find this! Liv is our go-to for desserts in particular!!
What about storing it? Does it need to be refrigerated? Would love to give this as a gift, but not sure if it needs to be refrigerated before and after gift giving?
yes, it does need to be refrigerated! Unless you are super experienced with sanitizing and canning, maybe you can do it properly to not be refrigerated, but I am not haha!!
Would this be good for iced coffees
yes if you make it with hot coffee (stir together with the sauce too dissolve) and then add ice. If you mix it into cold brew I don’t think it would mix well!! xo
I’ve given up sugar, I’m just wondering is there something else you might suggest instead for this recipe.
Hey Sandra. I thought I should share with you sometimes you can find one to one sugar substitute like allulose or monk fruit sweetener. Much better to use than splenda, and if you do half sugar half substitute it pretty much stays the same. You can also use coconut sugar! Lower on the glycemic index, and better for you than cane sugar
What size of can for the pumpkin? I’m so excited to try this!
You need 250mL (1 cup) of pumpkin, so any can larger than that. I always buy the huge cans because I use pumpkin a lot! 🙂
It’s delicious! Loved it in my morning latte today.
It made quite a bit, and I used less than 1tbsp in my coffee today. How long do you think this will last in the fridge? Wondering if I should freeze some of it.
Super easy and really tasty right off the stove! Looking forward to chilling it and trying it as a toast spread and iced coffee addition.
I am looking for a pumpkin sauce type option for a traditional cheesecake I am making. Will this flavor work well with cheesecake, and could it be dispensed from a squeeze bottle?
Definitely will work well with a tangy cheesecake!! 🙂 And yes it could for sure. When it is warm, it is more runny and when it has been in the fridge a while it is a bit more gloopy – I think warming it up a bit before using in a squeeze bottle would be perfect! 🙂
Super easy and tasty! I had it with yogurt and fruit in the morning. Made my breakfasts interesting
I can not wait to try this! How long does it typically last in the fridge?
Hi Liv! How would I use this in baking? If a recipe calls for pumpkin purée is this a 1:1 sub? It already has sugar so would it be a substitute for part of the sugar as well? Thanks!!
This isn’t really a pumpkin substitution! Its more so for using as a sauce or in coffee drinks. For baking I would suggest using pumpkin puree when called for!
I want to make a pumpkin lasagna and wanted to know if this would work ?
No this is a sweet sauce, like pumpkin butter!