Salsa de calabaza y especias sin azúcar (baja en carbohidratos)

Ingredientes

• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup granulated monk fruit sweetener (or to taste)
• 2-3 teaspoons pumpkin pie spice (homemade or store-bought)
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Preparación

1. 1

   Combine Ingredients: In a small saucepan (mine is 1.5 quarts), whisk together the almond milk, pumpkin puree, and monk fruit sweetener until smooth.

2. 2

   Add Spices: Stir in the pumpkin pie spice, vanilla extract, and a pinch of salt.

3. 3

   Cook the Sauce: Heat over medium heat on the stovetop, whisking frequently, until the sauce thickens slightly, about 10-12 minutes. The sauce will thicken further as it cools.

4. 4

   Cool and Taste: Remove from heat and let the sauce cool slightly before tasting and adjusting the sweetener and pumpkin pie spice as needed.

5. 5

   Serve as a fall-inspired topping for sugar-free desserts, like my Sugar-Free Cheesecake, or in coffee or tea.

6. 6

   Store leftover sauce in an airtight container in the refrigerator for 4-5 days. Stir before serving and reheat if desired.