Ingredients:

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup heavy cream
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt

Instructions:

  1. Prepare Your Equipment: Gather a medium saucepan, a whisk, and measuring cups and spoons.
  2. Combine Ingredients: In the medium saucepan over low heat, combine the canned pumpkin puree, heavy cream, brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt.
  3. Heat Mixture: Stir the mixture gently with the whisk to combine all ingredients thoroughly.
  4. Cook Until Warm: Continue to cook over low heat for about 10–15 minutes or until heated through and slightly thickened. Stir occasionally to prevent sticking or burning at the bottom.
  5. Taste and Adjust Flavor: After cooking for about 10 minutes, taste your sauce and adjust sweetness or spices according to your preference by adding more sugar or spices if desired.
  6. Serve Warm: Once ready, remove from heat and transfer into a serving bowl or jar. Serve warm as a topping for desserts like ice cream or pancakes!