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!
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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!
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. 😉
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.
Pumpkin Barbecue Sauce Essentials
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Get the look!
- Wide-mouth mason jar.
- Blue and white plaid napkins (Similar from Etsy.
- Oneida Countess Servingware.
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!