Pumpkin Spice and Everything Nice

I love the flavor of pumpkin. It’s so warm, hearty, and perfect for fall. I’m here for all the fan favorites – pumpkin pie, pumpkin bread, pumpkin soup, and yes – pumpkin lattes. I want absolutely nothing to do with all that artificial pumpkin flavor though, oh no. I want the real thing, and you should too! Try out this recipe for pumpkin pie sauce, made from real pumpkin, that I guarantee will blow your socks off. Put it in your coffee, or tea, or pour it over your pancakes, and savor the flavor of a true Pumpkin Spice Experience.

Pumpkin Pie Sauce

Ingredients:

• 1 small baking pumpkin, 4 to 6 pounds
• 1/2 cup sugar
• 1 cup water
• 1 tsp. vanilla extract
• 1 tbsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground nutmeg
• 0.5 tsp ground cloves
• 0.5 tsp. ground allspice

Instructions:

1. Preheat your oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Rinse and pat dry the pumpkin. Cut in half from stem to bottom (this will be tough, take your time, and be careful with your knife).
4. Scoop out the seeds and most of the stringy bits. Place the pumpkin halves cut side down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife and the flesh is pulling away from the skin, about 45 to 60 minutes.
5. Let cool until you can safely handle it with your hands, then scoop out the soft flesh into a food processor. Blend until smooth, about 3 to 5 minutes.
6. Combine your sugar and water in a small saucepan on the stove, heating until the sugar dissolves.
7. Add your freshly made pumpkin puree, vanilla, and spices.
8. Bring the mixture to a low boil, and keep it boiling for 5 minutes. If it begins to thicken too much, add a little more water.
9. Remove from heat, place in a resealable glass container, and store in the fridge until use (should stay good for up to one week)