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Instructions
- In a medium saucepan, combine the pumpkin puree and heavy cream over medium heat.
- Stir in the brown sugar, vanilla extract, cinnamon, nutmeg, ginger, clove, and salt, mixing thoroughly.
- Bring the mixture to a simmer, stirring occasionally, and cook for about 5 minutes until heated through and slightly thickened.
- Remove from heat and allow to cool slightly before transferring to a jar or serving container.
- Store any leftover sauce in an airtight container in the refrigerator for up to one week.
Chef’s Tips
- For a thinner sauce, add a splash of milk or more cream until the desired consistency is reached.
- Experiment with different spices to find your perfect flavor combination.
- This sauce is not only great for drinks but also delicious as a topping for ice cream and desserts!
Nutrition (per serving)
Approximately 180 calories, 2g protein, 27g carbs, 8g fat
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