Dairy-Free Pumpkin Spice Sauce (Starbucks Copycat!)
Author: Sarah Hatfield
Serves: 2 to 2½ cups
1 (15-ounce) can pumpkin puree 1 cup full-fat coconut milk ½ cup packed brown sugar 2 tablespoons sugar ½ tablespoon ground cinnamon ¼ teaspoon ground turmeric ¼ teaspoon salt ⅛ teaspoon ground ginger ⅛ teaspoon ground nutmeg Put the pumpkin, coconut milk, sugars, cinnamon, ginger, turmeric, salt, and nutmeg in a medium saucepan, and whisk until smooth. Place the pan over low heat and simmer the mixture for 20 minutes, stirring occasionally. Strain the sauce through a fine-mesh strainer to ensure it is completely smooth. Store your dairy-free pumpkin spice sauce in an airtight container (I use a canning jar) for up to 1 week. Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-spice-sauce-starbucks
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