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!

Prep Time 5

Cook Time 30

Total Time 35

Servings 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 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.

Nutrition