Like it or not, it’s pumpkin spice season! Personally, that makes me super excited! There’s nothing better than pumpkins, fall weather, the changing of the leaves and the calmness that only this season can bring. It’s definitely my favorite. I’m lucky to get to experience New England’s fall, which is like no other I’ve ever experienced. It’s magical. To celebrate my excitement, I’m sharing the most decadent pumpkin-y recipe of all the land, pumpkin spice sauce!

We’re all aware of Starbucks’s legacy with the pumpkin spice latte, which I’m all about. But I like to make my own so I know exactly which ingredients are being used. It’s as easy as making simple syrup and much cheaper to make it yourself.

Add a tablespoon to your cup of coffee. More to taste. Or on top of ice cream. Or maybe pancakes. Over biscuits and pastries. You get the picture. Enjoy!



  • 8 ounce can of pumpkin puree (half of a can)
  • 1/2 cup of spring water
  • 1/2 cup of brown sugar
  • 14 ounces of sweetened condensed milk
  • 1/2 teaspoon of pumpkin pie spice*
  • A small pinch of salt


  1. In a medium saucepan, simmer the spring water and brown sugar until the sugar fully dissolves. Whisk constantly to prevent burning.
  2. Reduce the heat to low and add the rest of the ingredients.
  3. Whisk the ingredients until combined.
  4. Remove the saucepan from the heat and allow it to cool to room temperature.
  5. Store the sauce in a mason jar in the refrigerator for up to one week (trust me, it won’t last that long)

*Follow the recipe below if you’d like to make your own pumpkin pie spice.



  • 2 1/2 teaspoons of cinnamon powder
  • 3/4 teaspoons of nutmeg
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of allspice
  • A tiny smidge of cloves


  1. Blend all of the ingredients until combined.

One Comment Add yours

  1. Danielle says:

    This is awesome! Thank you for doing this. I can’t wait to see your eggnog recipe!

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