Today’s recipe is for a whole food plant-based pumpkin spice sauce sweetened only with dates. It makes fantastic iced pumpkin spice coffees but adds all the flavors of fall to a cup of tea or cocoa too.
I used a little cashew butter in mine to make it richer, but you could substitute rolled oats to thicken it instead and it would be nut-free. If you are looking for the original recipe go here: Vegan Slow Cooker Pumpkin Coconut Caramel Sauce.
What You Need
- Medjool dates: These are the main sweetener in this recipe, providing natural sweetness without the need for refined sugars. You can use other dates, just soak for 20 minute to soften them up.
- Water: Helps blend the dates into a smooth sauce.
- Optional cashew butter: Adds extra creaminess. Can use oats instead to thicken.
- Cinnamon: The warming spice that every pumpkin spice blend has to have
- Cardamom: Is my favorite sweet spice and elevates the sauce.
- Allspice: Tastes a little like all the sweet spices but adds its own unique flair.
- Nutmeg: A little bit to make this really taste like fall.
- Pumpkin puree: The star of the show, giving the sauce its rich color and flavor.
How to Make It
Go get your blender, and we’ll get started. It doesn’t take much time at all.
To prepare our Medjool dates, remove the pits. I’m using about ten dates for this recipe. If you are using deglate you may need to double the amount.
Next, add the pitted dates to a blender along with half a cup of water. If your dates are a bit harder, you might want to soak them in hot water for a few minutes.
Now, let’s add in our cashew butter. This will give the sauce a lovely creamy texture. If you have another nut butter or even a soft nut like cashews or pecan, feel free to use those instead!
You can just use a tablespoon of rolled oats instead. It will thicken just as well and be nut-free!
Next it’s time to add in all the flavor! Add two teaspoons of cinnamon, one teaspoon of cardamom, one teaspoon of allspice, and half a teaspoon of nutmeg to the blender. Blend until smooth.
Then, incorporate the pumpkin puree. Start with half a cup and blend again until everything is mixed well.
Now’s the time to taste it! Adjust the spices or sweetness to your liking. If it’s too thick, you can add a little more water or milk to thin it out.
If it’s too thin, add more pumpkin and blend again.
What Can I Use Pumpkin Spice Sauce For?
This sauce is incredibly versatile! Here are just a few ideas:
- Drizzle it over pancakes or waffles for a delightful breakfast.
- Mix it into your morning coffee or tea for a fall-inspired drink.
- Use it as a topping for ice cream – make your Ninja Creami ice cream even better!
- Spread it on toast or sweet potato toast for a tasty snack.
- Incorporate it into smoothies for added flavor.
How to Store Pumpkin Spice Sauce?
You can store the sauce in an airtight container in the refrigerator for up to two weeks. You can also freeze it in ice cube trays for easy use in the future, just heat when needed.
More Pumpkin Recipes to Try
Love pumpkin? Check out these recipes on Healthy Slow Cooking:
- Autumn Spice Cinnamon Syrup Recipe: Slow Cooker
- Slow Cooker Pumpkin Spice Cashew Creamer
- Slow Cooker Fall Harvest Butter
- Vegan Pecan Pumpkin Shake
- Harry Potter Pumpkin Juice Recipe
- Gluten-free Vegan Pumpkin Pie
Whole Food Plant-Based Pumpkin Spice Sauce (Date-Sweetened)
Equipment
Ingredients
- 10 Medjool dates pitted
- 1 cup water divided
- 1 tablespoon cashew butter , or other nut butter, or use rolled oats to make nut-free
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
Instructions
- Remove the pits from the Medjool dates and place them in a blender.
- Add half a cup of water and blend until the dates are mostly smooth.
- Add in the cashew butter and blend again, adding more water if needed to blend well.
- Stir in the cinnamon, cardamom, allspice, and nutmeg, then blend until fully incorporated.
- Finally, add the pumpkin puree, blend until smooth and creamy, and taste for seasoning.
- Store in an airtight container in the refrigerator for up to two weeks or freeze for later use.
- Try a spoonful in your coffee, tea, or coffee substitute for an autumn treat.
Video
Nutrition
Leave a Reply