Dairy-Free Pumpkin Pie Sauce

This dairy-free pumpkin pie sauce brings the warmth and spice of fall right into your favorite drinks and desserts. Perfect for livening up coffee, chai lattes, or even drizzling over baked treats, this recipe captures the cozy flavors of pumpkin pie in a creamy, vegan-friendly sauce that takes only minutes to prepare.

I first whipped this up when craving a seasonal latte but dairy-free. Since then it has become my go—to for adding a festive touch to everything from morning coffee to pumpkin spice treats throughout the fall season.

Ingredients

• Sweetened condensed oat milk: This base delivers creamy sweetness without dairy look for brands with natural ingredients
• Pumpkin puree: Choose canned pumpkin labeled 100 percent pure, not pie filling, for the best flavor
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger and cloves that defines the fall flavor profile
• Salt: Enhances all the other flavors balancing the sweetness
• Vanilla extract: Adds depth and a warm sweetness that rounds out the sauce

Instructions

Sift the Dry Ingredients:

In a mixing bowl, combine pumpkin pie spice and salt first to ensure even distribution in the sauce.

Combine the Wet Ingredients:

Stir the sweetened condensed oat milk, pumpkin puree and vanilla extract in the bowl with dry spices. Mix well until the sauce is smooth and homogenous with no lumps.

Transfer and Store:

Pour the finished sauce into a glass jar with a dispenser or tight lid. Refrigerate the sauce to thicken and develop flavors.

Use and Reheat:

When ready to serve, scoop out about one tablespoon or more depending on taste. Heat gently in the microwave or on the stove for a thinner consistency if needed.

This pumpkin pie sauce has been a nostalgic reminder for me of cozy mornings and crisp fall air. Pumpkin puree remains my favorite ingredient here because it imparts authentic pumpkin flavor unlike any spice blend alone, making the sauce truly taste like the heart of the season.

Storage Tips

Store your sauce in a clean glass jar or airtight container to maintain freshness. Keep it refrigerated and use within one month for the best flavor. If the sauce thickens too much, simply warm a small amount before serving.

Ingredient Substitutions

Try canned coconut condensed milk as a richer alternative for a more indulgent texture. For pumpkin pie spice you can make your own using ground cinnamon, ground nutmeg, ground ginger and ground cloves in equal parts. If you cannot find sweetened condensed oat milk, other plant-based condensed milks like almond or cashew condensed milk can be used but flavor may vary.

Serving Suggestions

Stir a tablespoon of this sauce into your morning coffee or chai latte for a seasonal upgrade. Drizzle it over vanilla vegan ice cream or apple crisp as a flavorful topping. Add a spoonful into smoothie bowls or oatmeal to lightly sweeten and add fall spices.

Enjoy this dairy-free pumpkin pie sauce stirred into coffee or drizzled over desserts for a taste of fall. Keep it chilled and warm gently before serving if a thinner texture is desired.

Common Questions About Recipes

→ What can I use instead of sweetened condensed oat milk?

You can substitute sweetened condensed oat milk with sweetened condensed coconut milk or homemade sweetened condensed nut milk for similar creaminess.

→ How long does the sauce stay fresh?

Store the sauce in a sealed jar in the refrigerator for up to one month to maintain freshness and flavor.

→ Can I adjust the thickness of the sauce?

Yes, warming the sauce slightly will thin it out, making it easier to drizzle over drinks or desserts.

→ What spices are included in the pumpkin spice mix?

The pumpkin spice blend typically contains cinnamon, nutmeg, ginger, and cloves to give it a warming, aromatic flavor.

→ Is this sauce suitable for vegan diets?

Yes, this sauce is completely vegan, using plant-based ingredients like oat milk and pumpkin puree.