This lusciously thick gluten-free vegan Pumpkin BBQ Sauce is sweet, smoky and tangy. Using simple ingredients, and the secret ingredient pumpkin puree, it’s ready in less than 10 minutes. Use it as a basting sauce, dip or pouring sauce – perfect for all those game-day eats.
I’ve made BBQ baked tofu twice in the last couple of weeks, and currently have the tofu marinating in some of this delicious Pumpkin BBQ Sauce as we speak! It’s so good, and it’s so easy to make at home I’m not sure why I haven’t done this sooner. Not to mention you can make a lot of it, so it’ll be a cook once for 10 minutes and enjoy a few times kinda deal.
It’s hard to find a BBQ sauce at the store that isn’t loaded with sugar, gluten-containing ingredients or that isn’t vegan. So making it at home allows me to know exactly what and how much is going into this homemade BBQ Sauce. So this is THE sauce. You’ll be reaching for this sauce to serve with all of your game day appetizers.
The recipe makes about 3 cups. Made with a unique combination of ingredients, there’s some sweetness, tanginess, and smokiness for the perfect BBQ sauce.
For the sweetness we have ketchup, coconut/maple/brown sugar, and maple syrup. For tang we have apple cider vinegar, vegan Worcestershire sauce (or you can use coconut/liquid aminos), and lemon juice. And bringin’ the smoke is smoked paprika and dijon mustard. But perhaps the star ingredients in this Pumpkin BBQ Sauce is…. well, the pumpkin- real, pure pumpkin puree, and my secret spice… a touch of cinnamon!
How to use this barbecue sauce:
☆ a dip for veggies, French fries, plant-based nuggets, cauliflower wings
☆ a basting sauce for tofu or jackfruit or these VEGGIE BARBECUE JACKFRUIT KABOBS
☆ a pouring sauce for vegan hot dogs or brats or even on plant-based burgers
☆ a sauce on pizza
☆ pulled jackfruit sliders
☆ vegan BBQ meatballs
The possibilities are endless! It’s the best homemade sauce, so skip the store-bought and opt to make your own. All you need to do is whisk all of the ingredients together in a saucepan and it’s done! If you’re watching the sugar content make sure to use a low sugar ketchup in this recipe. You’re also welcome to ditch the coconut/maple/brown sugar all together.
And lastly, why add pumpkin to the mix? Well, for one it’s pumpkin season- so I’m sneaking it into errrythang, and two, pumpkin is an extremely nutritious food and relatively tasteless in recipes such as these. Pumpkin is particularly rich in vitamin A- helping to preserve your eyesight, supports a healthy immune system, supports bone health, and supports healthy growth and reproduction. Pumpkin also contains compounds to protect your skin and even help fight against acne.
I hope you’re adding this Pumpkin BBQ Sauce to all your game day snack and appetizers table and that you enjoy making it at home just as much as I do! Be sure to leave a comment below, and don’t forget to tag me on Instagram or Facebook if you make it!
- 2 cups ketchup (pay attention to the sugar content in your ketchup)
- 3 tablespoons pure pumpkin puree (not pumpkin pie mix!)
- 1/4 cup coconut/maple/brown sugar
- 1/3 cup apple cider vinegar
- 1 tablespoon vegan Worcestershire sauce or coconut/liquid aminos
- 1 tablespoons lemon juice
- 3 tablespoons maple syrup
- 1 teaspoon dijon mustard
- 1/4 teaspoon cinnamon
- 1-2 teaspoons smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Whisk together all of the ingredients in a medium saucepan. Heat the pan to medium, whisking frequently until the sauce begins to bubble. Pour the sauce into a glass jar and allow it to cool, then cover and keep it stored in the fridge. It should last at least 2 weeks in an airtight container in the fridge. You may also freeze it for up to 3 months.