Needed:

– 1 15 oz can of Libby’s Pumpkin (or any canned pumpkin product)
– 1 and ½ can of milk (use the pumpkin can)
– 1 and ½ cup of cane sugar
– Spices (cinnamon, clove, nutmeg) to taste
– ¼ teaspoon vanilla extract
– A Saucepan
– A stove

Directions:

Put the can of pumpkin in the saucepan. DO NOT PUT ON HEAT YET. Add the 1 and ½ cans of milk, stir briskly with a whisk, and put the pan on low heat. Slowly add the sugar, and continue stirring while you increase the heat. Never stop stirring. Add the vanilla and the spices, and stir them into the creamer. Raise the heat to medium, and stir until you no longer see pumpkin clumps. Taste the sauce, and if it satisfactory to your taste buds, then it’s done.

Store it, and keep it in the fridge. If you want to add it to hot chocolate or coffee you may want to strain it with a wire strainer, to catch the remaining pumpkin bits. If you’re using it as a drizzle for spice bread, then it’s ready to go, just remember to heat it up first.