Pumpkin Pie Sauce Recipe for Coffee and Desserts
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This creamy pumpkin pie sauce is perfect for adding to coffee, drizzling over pound cake, or spooning onto vanilla ice cream. It’s better than any store-bought pumpkin coffee flavoring—especially the one by DaVinci.
I don’t know about you, but I cringe when I see some of the pumpkin spice themed products that come out each year. (I really don’t know that Pumpkin Spice SPAM needed to be made.) Pumpkin spice coffee creamer to make your own pumpkin spice coffee at a fraction of the cost? That’s more my style.
Table of Contents
Recipe Highlights
- Tastes like dessert in a jar – Silky, spiced, and sweet without being overpowering.
- So versatile – Use it in coffee, cocoa, milkshakes, or drizzle it over breakfast and desserts.
- Quick to make – Ready in about 15 minutes from start to finish.
- Naturally preservative-free – Made with real pumpkin purée and pantry staples. No sulfites, sorbates, alginates, or artificial anything. Contrast this with the commercial pumpkin pie sauce ingredient list below.
Homemade Pumpkin Pie Sauce Recipe
This pumpkin pie sauce captures the warm, spiced flavor of homemade pumpkin pie in a rich, pourable form. It’s perfect for adding to coffee, cocoa, or desserts when you want that cozy fall flavor without baking a full pie. It’s simple to make, easy to use, and guaranteed to make your kitchen smell like autumn.
Ingredients
- 2 cups simple syrup (see note below)
- 1 cup pumpkin purée (not pumpkin pie filling) (learn how to make pumpkin purée here)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground allspice
- 1 (14-ounce) can sweetened condensed milk
Simple syrup note: To make your own, combine equal parts sugar and water (for example, 1 cup sugar and 1 cup water). Heat until the sugar dissolves, then cool before using.
Instructions
- In a saucepan over low heat, combine the simple syrup, pumpkin purée, pumpkin pie spice, salt, allspice, and sweetened condensed milk.
- Use an immersion blender to blend until smooth.
- Continue to heat gently, stirring often, until the mixture is warmed through and just begins to thicken. Important: Do not boil or overheat, or the milk may scorch and the syrup will become too thick.
- Remove from heat and stir in the vanilla extract.
- Pour into a quart-size glass jar or other sealable bottle. Allow to cool, then cover and store in the refrigerator.
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How to Use Pumpkin Pie Sauce
- Pumpkin Spice Latte: Stir 2–4 teaspoons into hot coffee or espresso for a creamy fall latte.
- Dessert Topping: Drizzle over ice cream, cheesecake, or pound cake.
- Breakfast Boost: Try it over pancakes, waffles, or oatmeal.
- Holiday Drinks: Add a spoonful to hot cocoa or blend into milkshakes for a seasonal twist.
Shake well before each use. The sauce keeps for up to 2 weeks in the refrigerator.
Recipe Tips
- For thicker sauce: Simmer a few minutes longer over very low heat, stirring constantly.
- For dairy-free: Use full-fat coconut milk instead of sweetened condensed milk and add extra sugar to taste.
- For extra spice: Increase the pumpkin pie spice or sprinkle in a dash of cinnamon or nutmeg. You can also use this with herbal coffee blends for more flavor without the caffeine.
- Batch gift idea: Pour into small glass bottles or jars, label, and give as holiday hostess gifts. Make sure to remind your gift recipient to refrigerate the bottle.
FAQ
It keeps about two weeks in the fridge. Always store in a sealed glass jar and shake before using.
Yes! Freeze in small containers (like ice cube trays) for up to 3 months. Thaw in the fridge overnight and stir before using.
Pumpkin sauce is richer and creamier because it includes milk. Pumpkin syrup is thinner, usually made with just sugar, water, pumpkin, and spices.
Yes, but it mixes best when slightly warmed or blended. Add a spoonful to milkshakes, frappes, or iced coffee.
Pumpkin Pie Sauce
Creamy and delicious, this pumpkin pie sauce recipe is sure to be a hit at fall gatherings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 quart 1x
Ingredients
- 2 cups simple syrup (see note below)
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 (14-ounce) can sweetened condensed milk
Instructions
- In a saucepan over low heat, combine the simple syrup, pumpkin purée, pumpkin pie spice, salt, allspice, and sweetened condensed milk.
- Use an immersion blender to blend until smooth.
- Continue to heat gently, stirring often, until the mixture is warmed through and just begins to thicken. Important: Do not boil or overheat, or the milk may scorch and the syrup will become too thick.
- Remove from heat and stir in the vanilla extract.
- Pour into a quart-size glass jar or other sealable bottle. Allow to cool, then cover and store in the refrigerator.
Notes
Simple syrup note: To make your own, combine equal parts sugar and water (for example, 1 cup sugar and 1 cup water). Heat until the sugar dissolves, then cool before using.
More Pumpkin Recipes to Try
When you cook up pumpkin, there’s always enough for more than one recipe. I often freeze some for later, and make up more of our favorite seasonal recipes.
- Easy Pumpkin Dip – Light, fluffy, and irresistible.
- Pumpkin Fruit Leather – Portable pumpkin pie flavor.
- Pumpkin Oatmeal Cookies – Perfect to enjoy with your pumpkin spice coffee.
This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.
This recipe is from my friend, fellow writer and homesteader, Amber Bradshaw. You can check out Amber’s books, including Survival on Shell Mountain and Rooted in Faith on Amazon.
I’ve used DaVinci Pumpkin Pie Sauce in my coffee for the past two years, but this homemade version tops it by far—offering a better flavor, less sugar, and a fraction of the cost!
Thanks for sharing your recipe. I find (especially as I’ve gotten older) that I don’t tolerate all the preservatives and such in most commercial flavored coffee creamers very well, but I still like having something special for fall.