Pumpkin Sauce for Coffee is basically the glow-up version of pumpkin spice syrup. It is sweet, creamy, and made with real pumpkin purée plus sweetened condensed milk for that rich coffee shop texture without the coffee shop price. This is not just pumpkin spice flavoring; it is actual pumpkin goodness that takes lattes, iced coffee, or even a chai up a notch. If falling into a cup is what you are after, this sauce has you covered.
@thechaotictable Full recipe for this pumpkin sauce for your pumpkin spice lattes is over on my blog link in the bio.#pumpkinsauce #pumpkinpatch #pumpkinspiceseason #pumpkinspice #smallcontentcreators ♬ original sound - The Chaotic Table | Steph
If you're looking for some great recipes to use this pumpkin syrup and try out, I'd recommend the Iced Pumpkin Cream Chai and an iced pumpkin spice latte. To keep that warm pumpkin flavor going, try out these Pumpkin Pie Spice Cookies. If you're looking for a boozy option to keep the fall theme going, try this Apple Spritz.
Equipment
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Ingredients
- Sweetened condensed milk – 1 (14 oz) can
- Pumpkin purée
- Brown sugar
- Water
- Pumkin pie spice
- Salt
- Vanilla extract
Directions
Combine the sweetened condensed milk, pumpkin purée, water, brown sugar, pumpkin pie spice, and salt in a medium saucepan over medium-high heat. Continue to stir the sauce until it reaches a simmer.
Remove the pan from the heat and stir in the vanilla extract.
Allow the mixture to cool for 15 minutes, then transfer it to your storage container.
You use about 1 ounce per latte.
How do you serve this?
- Use this Pumpkin Sauce to enhance any coffee, latte, or chia tea. Adding a rich and earthy comfort to your favorite drinks. Just add 1 ounce or 2 tablespoons of the sauce to your drink, stir, and enjoy.
FAQs (Because Life’s Too Busy for Guesswork)
It is nut, soy, egg, and gluten-free. You can make it dairy-free by using sweetened condensed coconut milk.
No, the pumpkin purée is 100% pumpkin, while pumpkin pie filling has added sugars and spices. It is better to use the purée in this recipe so you can control the level of spice and sugar going into it.
Yes, if you like a richer, more spice-flavored drink, you can add more of the pumpkin pie spice, but if you just want to kick up a bigger note of cinnamon or nutmeg, you could use those spices as well. I would only add a teaspoon at a time for the pumpkin pie spice or cinnamon, and if using nutmeg, a 1/4 teaspoon. You can always add more, but not take it away.
Yes, this sauce would also make a great ice cream topper or even spread over pancakes or French toast.
What are substitutions that I can make?
- Sweetened condensed milk – For a dairy-free option, use sweetened condensed coconut milk.
- Brown sugar – Light brown sugar was used for this recipe, but if all you have on hand is dark, that would work as well.
- Pumpkin pie spice – You can also mix up your own pumpkin pie spice if you would prefer.
- Vanilla extract – Another option would be to use vanilla bean paste at half the called-for amount, as it is more condensed and concentrated.
How should I store my leftovers?
- Pumpkin Sauce should be stored in an airtight container in the refrigerator for up to 2 weeks. Can be frozen for up to 3 months. Ensure you leave room for expansion in the airtight container you choose to use. Defrost overnight in the refrigerator and stir or shake to ensure it is fully recombined after defrosting before serving.
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Pumpkin Sauce For Coffee
Equipment
- Can opener
- Measuring cups and spoons
- Medium Saucepan
- Whisk
- Storage container
Ingredients
- 1 14 oz can sweetened condensed milk
- 1/2 cup pumpkin purée
- 1/2 cup water
- 1/4 cup brown sugar
- 2 teaspoons pumpkin pie spice
- A pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Combine the sweetened condensed milk, pumpkin purée, water, brown sugar, pumpkin pie spice, and salt in a medium saucepan over medium-high heat. Continue to stir the sauce until it reaches a simmer.
- Remove the pan from the heat and stir in the vanilla extract.
- Allow the mixture to cool for 15 minutes, then transfer it to your storage container.
- You use about 1 ounce per drink.
Notes
Yes. It is naturally nut, soy, egg, and gluten-free. To make it dairy-free, simply swap in sweetened condensed coconut milk. Are pumpkin purée and pumpkin pie filling the same thing?
No. Pumpkin purée is 100% pumpkin, while pumpkin pie filling has added sugars and spices. Using purée lets you control the sweetness and spice levels in your recipe. Can I add more spice to the dish?
Yes. If you want a stronger spice profile, add extra pumpkin pie spice one teaspoon at a time. To highlight individual flavors, use more cinnamon or just a touch of nutmeg (about ¼ teaspoon). Remember, it’s easier to add than to take away. Could I use this sauce for more than drinks?
Definitely. It makes a delicious topping for ice cream, pancakes, or French toast.
