Add all of the ingredients to a small saucepan and whisk until smoot.
¾ cup pumpkin puree, ½ cup water, 2 ½ tablespoons pumpkin pie spice, ¾ cup light brown sugar, ¼ cup maple syrup, Pinch salt
Bring to a simmer over medium-low heat, stirring occasionally, for 8-10 minutes. You want it to be thick, but it will thicken more as it cools.
Pour into a large glass jar, let cool completely before closing the lid and placing in the fridge.
Keeps for 2 weeks. Add a tablespoon or two to your morning coffee!
Notes
Consistency: this recipe makes a very thick sauce, it's almost like a butter (it's very similar consistency to the Trader Joe's pumpkin butter!) If you want it to be thinner, you can add an extra ¼-1/2 cup of water. I have tested it with more water but found it sometimes separated in the fridge.Let it Thicken: we all have different stoves, so your sauce might take longer on the stove to thicken up. Use your judgment for whether you feel your sauce is thick enough.Blending: if you want your pumpkin sauce to be completely smooth, you can either blend it in a blender or strain it through a fine mesh strainer. If you are blending it, you need to let the sauce cool completely before pouring it into a blender.