Description
This Dairy Free Pumpkin Pie Sauce is a creamy, spiced sauce made with pumpkin puree and coconut milk, sweetened naturally with maple syrup and infused with warm pumpkin pie spices. Perfect as a dairy-free topping for desserts, pancakes, or breakfast dishes, this sauce is simple to prepare on the stovetop and carries all the cozy flavors of pumpkin pie without the crust.
Ingredients
Scale
Ingredients
- 1 cup canned pumpkin puree
- 1 cup coconut milk (canned, full fat)
- 1/4 cup maple syrup
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Combine pumpkin and coconut milk: In a medium saucepan, combine the pumpkin puree and canned full-fat coconut milk over medium heat.
- Heat and stir mixture: Stir the mixture continuously until the pumpkin and coconut milk are well combined and slightly heated through, ensuring an even consistency.
- Add sweeteners and spices: Add the maple syrup, pumpkin pie spice, ground cinnamon, and vanilla extract to the pan. Stir thoroughly to integrate all the flavors uniformly.
- Cook to thicken: Continue cooking over medium heat for an additional 5-7 minutes. Stir occasionally to prevent sticking or burning while allowing the sauce to thicken slightly.
- Season with salt: Remove the saucepan from heat and add a pinch of salt. Stir well to blend, and adjust salt to taste if needed.
- Cool the sauce: Allow the pumpkin pie sauce to cool before transferring it to a jar or airtight container to preserve freshness.
- Store appropriately: Store the sauce in the refrigerator and use within one week to maintain the best flavor and quality.
Notes
- This sauce is naturally dairy-free and vegan-friendly, utilizing coconut milk instead of cream.
- The sauce thickens as it cools; if it becomes too thick, gently warm and stir in a splash of coconut milk to loosen.
- Use this versatile sauce as a topping for pancakes, waffles, ice cream, or stirred into oatmeal or coffee for seasonal flavor.
- Ensure to stir frequently during cooking to prevent burning and promote even thickening.
- For a spicier note, add a pinch of ground nutmeg or ginger with the pumpkin pie spice.
