The Speckled Palate

September 5, 2017

Pumpkin Barbecue Sauce

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Pumpkin Barbecue Sauce is our new favorite condiment! This naturally sweetened barbecue sauce swaps pure pumpkin puree for the ketchup and other sweetened tomato products, and maple syrup instead of a mountain of brown sugar. Apple cider vinegar, Worcestershire sauce and a pinch of cayenne give a little kick to this sauce. Slather Pumpkin Barbecue Sauce on slow cooked meats or vegetables this season, and enjoy this fall twist on a classic!

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Former pumpkin hater here, bringing a SAVORY pumpkin recipe to the fall flavor mixer since today is officially Pumpkin Spice Day.

And since we all need a little pumpkin in our lives since fall is nigh. Unless, of course, you live in the South. Then you might not feel fall weather for a few months.

Whatever the case, I’m super excited to share this recipe with y’all because it’s aaaaaaaaaaahmazing.

Oh, and I didn’t add any sugar to this barbecue sauce! It’s sweetened by pure maple syrup, another one of my favorite fall ingredients!

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Now, I used to be a pumpkin hater when it turns out, I just didn’t like the nutmeg that is often added whenever pumpkin recipes are touted.

You’ll notice that every pumpkin recipe I’ve shared? Does NOT use nutmeg.

If you’re a nutmeg fan, feel free to use a pinch or two. But if you’re not? Rest assured these recipes taste like the fall and are not contaminated with that nutmeg grossness. 😉

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When the idea of this Pumpkin Barbecue Sauce came to me back in July, my first thought was, “This is either going to be amazing or terrible.”

Turns out, it made my home smell like the fall in the dog days of summer (WIN!) aaaaaaaand it tastes amazing.

Amazing enough that I’m keeping a batch of this goodness in my fridge all autumn long.

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Pumpkin Barbecue Sauce Essentials

Get the look!

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Who’s ready for some of this Pumpkin Barbecue Sauce goodness in their lives?

Here’s how you can make it!

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Pumpkin Barbecue Sauce
Yield: 1 pint

Pumpkin Barbecue Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Pumpkin Barbecue Sauce is our new favorite condiment! This naturally sweetened barbecue sauce swaps pure pumpkin puree for the ketchup and other sweetened tomato products, and maple syrup instead of a mountain of brown sugar. Apple cider vinegar, Worcestershire sauce and a pinch of cayenne give a little kick to this sauce. Slather Pumpkin Barbecue Sauce on slow cooked meats or vegetables this season, and enjoy this fall twist on a classic!

Ingredients

  • 15 oz. pumpkin puree (not pumpkin pie filling)
  • ¾ cup apple cider vinegar
  • ¾ cup pure maple syrup
  • 1/3 cup Worcestershire sauce
  • ½ cup 100% tomato juice
  • 2 tablespoons tomato paste
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper

Instructions

  1. In a Dutch oven, measure out the pumpkin, vinegar, maple syrup, Worcestershire sauce, tomato juice, tomato paste and the soy sauce. Whisk together until combined.
  2. Season with the pepper, cinnamon, ginger, garlic powder, allspice and cayenne, then heat over low heat.
  3. Bring the pan to a simmer, and let cook for 30 minutes. (The barbecue sauce will thicken very quickly, so keep an eye on it so it doesn’t burn.)
  4. Once cooked and very thick, transfer the barbecue sauce into a mason jar, and marinate overnight.
  5. Serve at room-temperature with your favorite slow-cooked meats and sides.

Notes

This barbecue sauce can be made in advance and stored in the refrigerator for up to a week. You can also make the sauce, then add meat to it and cook low and slow for several hours.

Nutrition Information:

Yield:

32

Serving Size:

2 tablespoons

Amount Per Serving: Calories: 30 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 56mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 0g
Nutrition facts are an estimate and not guaranteed to be accurate.

How do you feel about pumpkin (and its pairing with nutmeg)?

Would you like to try this savory-sweet barbecue sauce?


4 Comments

  1. dixya @food, pleasure, and health

    i love pumpkin in sweet and savory form…so this is making me really happy!

  2. Stephanie Raffaele

    Love this idea, Erin. What a great way to use pumpkin. I can just imagine how good this would be on ribs.

  3. Briana

    I prefer my pumpkin savory so recipes like this make me way excited. So so good! Made it last night and used in my instant pot pulled pork sandwiches. I used 1/2 teaspoon of liquid smoke instead of the cayenne cuz we don’t so spicy. Topped off my sandwiches once assembled and everyone in the house asked for seconds, even my picky kids! I might add a tad bit of brown sugar next time but only because I am used to a sweeter sauce.

    • Erin

      Briana, your comment has made my day! I’m thrilled that you gave this recipe a try and that your whole family enjoyed it! I love a good savory pumpkin recipe, too, so I totally get it, and putting this on pulled pork sounds brilliant! What a meal. 🙂 You can always add a little more of the maple, too, if you’d like it to be sweeter next go ’round, though brown sugar would work, too! I like mine a little more less sweet (with that vinegary punch!), but the beauty in recipes like this is we can tweak them to our own tastebuds. Thanks so much for leaving a comment, and I hope you and yours continue to enjoy this barbecue sauce!

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