Pumpkin spice sauce, the pumpkin-and-spice syrup perfect for pumpkin spice latte, the autumn recipe that conquered the web. A few days ago we prepared the Pumpkin pie spice, an intoxicating autumn spice mix ideal for making the American pumpkin pie, but actually a perfect aromatic base for the pumpkin spice milk, made famous by Starbucks. So, in order: the spice mix is ready and now we can move on to the sweet pumpkin sauce made with sweetened condensed milk, pumpkin and spices. This is a true aromatic syrup that you can dilute in your hot milk along with a good espresso to prepare the famous beverage. The pumpkin spice sauce is truly a unique sauce, a tempting sweet pumpkin recipe that, if you love autumn with its warm colors, the urge for turtleneck sweaters and steaming mugs, is perfect for you. It’s also ideal for flavoring hot chocolate, tea, milk, cakes and much more. Let’s go into the kitchen now and prepare the pumpkin spice sauce together. Before that, remember that if you want to stay updated on my other recipes you can follow my Facebook page and my Instagram profile.

Also see:

Difficulty: Very easy
Preparation time: 30 Minutes
Cooking methods: Other
Cuisine: Italian
Seasonality: Autumn

Ingredients

1 2/3 cups pumpkin (cooked, pulp only)
1 2/3 cups sweetened condensed milk
3 tsp spices (pumpkin pie spice)

Tools

Blender
Microwave

Preparation of the pumpkin spice latte syrup recipe

For this recipe you need cooked pumpkin pulp. Depending on how you obtain it and the type of pumpkin used, you will have a more or less dense sauce. In my recipes I prefer to use Delica pumpkin, whose flesh is creamier and firmer; alternatively I use butternut. To cook the pumpkin you can proceed in one of these ways:

1st method: peel it, cut it into pieces, weigh it and steam it — this way there aren’t large variations in weight.

2nd method: rinse it, take a nice piece of about 1.5–1.8 lb, place it on a plate and cook it in the microwave at 750W for 15–20 minutes, then let it cool and extract the pulp, removing the skin, seeds and fibers.

3rd method: clean the pumpkin, weigh it, wrap it in parchment paper and then in aluminum foil and bake it in a preheated oven at 392°F for 35–40 minutes.

Once the pumpkin is cooked (I used the second method), collect the pulp in the blender jug, add the spice mix and the sweetened condensed milk.
Blend until you obtain a smooth, homogeneous mixture.
Pour the syrup into a bottle and use the pumpkin spice sauce to flavor your pumpkin spice latte to taste.