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burger feta pumpkin sriracha hot beef cinnamon nutmeg

Pumpkin Sriracha Sauce

Hints of brown sugar, cinnamon & cayenne put a fall-spin on a versatile sauce and delicious marinade.

Course Marinade, Sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Author Paige Harris

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cup sriracha
  • 1/4 cup pumpkin purée NOT pie filling
  • 1/2 cup honey
  • 1 Tbsp + 1/4 tsp kosher salt
  • 1 Tbsp lime juice
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp ground cayenne pepper
  • 2 Tbsp brown sugar light or dark
  • 2 Tbsp + 1 1/2 tsp pumpkin pie spice* see notes

Instructions

  1. Melt the butter over medium heat in a small pot on the stove.

  2. While butter is melting, add the rest of the sauce ingredients to a bowl and mix until well incorporated.

  3. Once the butter has melted, drizzle it into the rest of the ingredients and mix until combined.

  4. Store in an airtight container in the fridge for up to 14 days. I've found that chilling the sauce BEFORE using it gave it a much better consistency, but it also tasted delicious right after making (albeit a bit thinner!).

Recipe Notes

* If you don't have pumpkin pie spice, use 1 Tbsp + 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground cloves, and 1 tsp ground ginger.