Pumpkin Barbecue Sauce
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!
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 added sugar to this barbecue sauce! It’s sweetened by pure maple syrup, another one of my favorite fall ingredients!
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. 😉
Why I love this recipe:
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.
The pumpkin is actually an amazing savory ingredient that works nicely in a barbecue sauce. It pairs well with traditional barbecue flavors and spices, and you can add some pumpkin spice-ish flavors to it, too, for fun.
The end result is a barbecue sauce that you’re going to want to slather on EVERYTHING throughout the season.
Recipes to pair with this fall-flavored BBQ sauce: Pumpkin Pulled Pork Bowls | Slow Cooker BBQ Pulled Pork | Grilled BBQ Chicken Flatbread | Memphis-Style BBQ Pulled Pork Sandwiches
What you need to make this recipe:
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- Dutch Oven or medium saucepan
- Mason jars
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to grab at the grocery store:
- Pumpkin puree — you need a full 15 oz. can. You do not want it to be the pre-sweetened and spiced pumpkin pie filling, so read the label closely.
- Apple cider vinegar — this gives our pumpkin BBQ sauce some acidic punch! This is not the same thing as apple cider, so again, read the label carefully.
- Maple syrup — I love to use the real deal maple syrup to sweeten this barbecue sauce. It adds a lovely sweetness that pairs really nicely with the pumpkin. You won’t need a traditional sweetener, like brown sugar or even molasses when using this.
- Worcestershire sauce — this is an umami win! If you want your barbecue sauce to be plant-based, make sure to purchase vegan worcestershire.
- 100% tomato juice — for a little tomato flavor to play nicely with the pumpkin. This takes the place of ketchup, which is another traditional barbecue sauce ingredient, and helps thin out the sauce a little.
- Tomato paste — for some intense tomato flavor to help bring everything together. There’s no substitute for this, and it also helps with the texture of the final sauce.
- Low sodium soy sauce — you may use tamari if you need your sauce to be gluten free!
- Spices — we use a combination of different spices for this recipe, including freshly ground black pepper, ground cinnamon, ground ginger, garlic powder, allspice and cayenne pepper.
How to make Pumpkin BBQ Sauce
Measure the pumpkin, vinegar, maple syrup, Worcestershire sauce, tomato juice, tomato paste and soy sauce into a Dutch oven. Whisk together until combined.
Season with pepper, cinnamon, ginger, garlic powder, allspice and cayenne, then heat over low heat.
Bring the pot 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.
Give it a taste. Add a pinch or two kosher salt, to taste, though I found mine did not need it.
Once cooked and very thick, transfer the barbecue sauce into a mason jar. Marinate overnight in the refrigerator.
Serve at room-temperature with your favorite slow-cooked meats and sides.
How to store:
Store in an airtight container or a mason jar in the refrigerator for 2-3 weeks.
You can freeze extra sauce in an ice cube tray or in a freezer safe container for later.
Erin’s Easy Entertaining Tips
Real talk: barbecue is wonderful year-round, but I love it during the fall because the days are getting cooler and we can shake up the usual flavors.
Throw a backyard barbecue… but replace your traditional barbecue sauce with this Pumpkin Spice BBQ Sauce.
Here’s how I would incorporate this BBQ sauce into a gathering:
- Make the recipe early. Since it keeps for a long while in the fridge, make it well in advance and let it chill out.
- Serve it with more than just pulled pork and ribs. This barbecue sauce is amazing with chicken, as well as grilled meats like pork chops. Use your imagination and have fun!
- Double or triple the recipe. The math is pretty easy on this one, and it’s definitely easy to make extra. You can freeze any leftovers, too!
Who’s ready for some of this Pumpkin Barbecue Sauce goodness in their lives?
Here’s how you can make it!
Pumpkin Barbecue Sauce
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
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Instructions
- 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.
- Season with the pepper, cinnamon, ginger, garlic powder, allspice and cayenne, then heat over low heat.
- 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.)
- Once cooked and very thick, transfer the barbecue sauce into a mason jar, and marinate overnight.
- Serve at room-temperature with your favorite slow-cooked meats and sides.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
i love pumpkin in sweet and savory form…so this is making me really happy!
Love this idea, Erin. What a great way to use pumpkin. I can just imagine how good this would be on ribs.
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.
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!