The Holtzem household is ready for FALL!
So let me start this off by saying, yes, it’s August. Yes, I love all things pumpkin. You will see many, many pumpkin recipes on the site. We love Autumn! Once the birthday decorations come down in the second week of August, Fall decorations go up! So if you are that person who waits until the official first day of Fall to start decorating, and drinking pumpkin spice lattes, you may not love what you see here.
And yes, I am counting down to Christmas. I’m just that person, and we are THAT family.
I have dabbled with different versions of a pumpkin spice sauce over the years. Some tasted okay, but crystallized easily. Some did not have enough of that “spice” flavor. This one is the best I’ve ever made. It is creamy, spicy and holds well in the fridge. There is one problem though - it doesn’t last long! I made about 12 ounces and it lasted about three days because it is just so good, we were drinking more coffee just to use the yummy pumpkin sauce.
I would say this is very similar to Starbucks, but way better. Starbucks’ pumpkin spice latte is good, but it has a mild flavor. So skip spending $7 on a mediocre coffee and make this instead!
Other yummy uses for pumpkin sauce:
Ice cream topping
Whipped cream flavoring
Add it to your morning Oatmeal
Tips:
Hide it in the back of the fridge so no one knows it’s there.
Congratulations! You’re saving so much money by NOT going to Starbucks.
CAUTION: making your own pumpkin spice sauce may lead to more confidence and independence, leading to sourdough starters and homemade jams and jellies.
Pumpkin sauce
1 cup water
1 cup dark brown sugar
1/2 cup pumpkin purée
1/2 tsp salt
2 tsp pumpkin pie spice
1 can sweetened condensed milk
Add the water and brown sugar into a pot and bring to a low boil, dissolving all the sugar.
Add the pumpkin purée and stir to combine.
Turn the heat off and add the sweetened condensed milk, salt and pumpkin spice, whisk to combine thoroughly.
Let cool for 15 minutes and put in a container like a mason jar and keep in fridge for up to 2 weeks.
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