Dairy-Free Pumpkin Spice Sauce (Starbucks Copycat!)
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I created this vegan sauce for making Starbucks-style pumpkin spice lattes, but it's also great on dairy-free pancakes, waffles, and ice cream. And it's a recipe you can make simply from pantry ingredients!
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
  1. Put the pumpkin, coconut milk, sugars, cinnamon, ginger, turmeric, salt, and nutmeg in a medium saucepan, and whisk until smooth.
  2. Place the pan over low heat and simmer the mixture for 20 minutes, stirring occasionally.
  3. Strain the sauce through a fine-mesh strainer to ensure it is completely smooth.
  4. 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