Fall is in full swing and we're embracing all things pumpkin spice. From lattes to candles, it's hard to resist the allure of this cozy flavor.
We couldn't get enough of a classic vanilla ice cream topped with a heavenly drizzle of pumpkin spice sauce and some chopped pecans. Our insulated ice cream bowls made sure we could slowly savor every last bite without our fall masterpiece melting. But, don't stop at ice cream, we'll be enjoying this sauce on pancakes, over oatmeal, on apple slices (and probably by the spoonful) to keep the fall flavor party going.
Pumpkin Spice Ice Cream Sauce
- ½ cup pumpkin puree (not pie filing)
- ⅓ cup brown sugar
- ½ cup water
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
- pinch cloves
- Mix the pumpkin, sugar, water and spices in a small saucepan or skillet over medium heat.
- Stir occasionally until it begins to boil. Turn the heat down and simmer for several minutes until mixture has thickened, stirring occasionally.
- Remove from heat and stir in vanilla extract. Let cool.
- Strain through a fine mesh strainer if the pumpkin had too much texture. The sauce should be pretty smooth.
- Store in a container in the fridge for up to 3 weeks.
◦ Straining is optional, but we found it made a huge difference to the overall awesomeness when we made it. Depending on how smooth your pumpkin is, you may want to strain it too.