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!
15oz.canned pumpkin puree(not pumpkin pie filling)
3/4cupapple cider vinegar
3/4cuppure maple syrup
1/3cupWorcestershire sauce
1/2cup100% tomato juice
2tablespoonstomato paste
1tablespoonlow sodium soy sauce
1teaspoonblack pepper
1teaspoonground cinnamon
1/2teaspoonground ginger
1/4teaspoongarlic powder
1/4teaspoonground allspice
1/4teaspooncayenne pepper
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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
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.