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. Slather Pumpkin Barbecue Sauce on slow cooked meats or vegetables this season, and enjoy this fall twist on a classic!
Servings 1 pint
Calories 30kcal
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
- In a Dutch oven, measure out 15 oz. pumpkin puree, ¾ cup apple cider vinegar, ¾ cup pure maple syrup, 1/3 cup Worcestershire sauce, ½ cup 100% tomato juice, 2 tablespoons tomato paste and 1 tablespoon low sodium soy sauce. Whisk together until combined.
- Season with 1 teaspoon black pepper, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon garlic powder, ¼ teaspoon ground allspice and ¼ teaspoon cayenne pepper, 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.
Nutrition
Serving: 2tablespoons | Calories: 30kcal | Carbohydrates: 7g | Sodium: 56mg | Fiber: 1g | Sugar: 6g
