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. Slather Pumpkin Barbecue Sauce on slow cooked meats or vegetables this season, and enjoy this fall twist on a classic!
0 In a Dutch oven, measure out [wprm-ingredient text="15 oz. pumpkin puree" uid="0"], [wprm-ingredient text="¾ cup apple cider vinegar" uid="1"], [wprm-ingredient text="¾ cup pure maple syrup" uid="2"], [wprm-ingredient text="1/3 cup Worcestershire sauce" uid="3"], [wprm-ingredient text="½ cup 100% tomato juice" uid="4"], [wprm-ingredient text="2 tablespoons tomato paste" uid="5"] and [wprm-ingredient text="1 tablespoon low sodium soy sauce" uid="6"]. Whisk together until combined.
1 Season with [wprm-ingredient text="1 teaspoon black pepper" uid="7"], [wprm-ingredient text="1 teaspoon ground cinnamon" uid="8"], [wprm-ingredient text="½ teaspoon ground ginger" uid="9"], [wprm-ingredient text="¼ teaspoon garlic powder" uid="10"], [wprm-ingredient text="¼ teaspoon ground allspice" uid="11"] and [wprm-ingredient text="¼ teaspoon cayenne pepper" uid="12"], then heat over low heat.
2 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.)
3 Once cooked and very thick, transfer the barbecue sauce into a mason jar, and marinate overnight.
4 Serve at room-temperature with your favorite slow-cooked meats and sides.
