Dairy-Free Pumpkin Spice Sauce

5 from 1 vote

Dairy-Free Pumpkin Spice Sauce

Thanks to this Dairy-Free Pumpkin Spice Sauce, dietary restrictions and allergies can no longer sideline us from pumpkin spice latte season! Typically made with dairy, this 3-ingredient pumpkin spice sauce is made with coconut condensed milk, pumpkin, and pumpkin pie spice blend. The result: a delicious dairy-free sauce perfect for PSLs, hot and cold coffee drinks, breakfast, dessert, and scooping straight from the jar.

Prep Time3

Total Time3

Course: Drinks

Cuisine: American

Keyword: Dairy-Free Pumpkin Spice Sauce

Servings: servings

Calories: 112kcal

Author: Megan Byrd

Equipment

1 high-speed blender
1 mason jar

Ingredients

11.5 oz sweetened condensed coconut milk
¾ cup pumpkin puree
2-3 tablespoon dairy-free milk (optional if too thick)
1 tablespoon pumpkin pie spice

Instructions

Add all ingredients to a high-speed blender and blend until smooth. If it's too thick, add 2-3 tablespoon of dairy-free milk to thin it out.
Transfer your dairy-free pumpkin sauce to a mason jar or other airtight container and store in the fridge for up to 7 days.

Notes

This makes 1.5 cups of dairy-free pumpkin spice sauce!

Recipe Success Tips

Achieving the perfect consistency. The sauce should be thick but spoonable and easy to drizzle. If the sauce is too thick, blend in a tablespoon or two of coconut, almond, or oat milk to thin it out.

Use pure pumpkin purée. Cans of pure pumpkin look surprisingly similar to pumpkin pie filling, which contains excess fillers, flavors, and stabilizers we don't need. When shopping, buy a can that says "100% pure pumpkin" (or make homemade purée).

Use fresh spices. Once past their expiration date, pumpkin pie spice blend (and nearly any spice) can weaken in flavor. Whether using a premade blend or making your own, always use fresh, high-quality spices for the best-tasting dairy-free pumpkin sauce for coffee.

Nutrition