Pumpkin Hot Sauce Recipe

October 09, 2016

Pumpkin Hot Sauce Recipe

There's pumpkin flavored everything during fall in New England. Pumpkin beer, pumpkin spiced lattes and coffee, so why not pumpkin hot sauce? This recipe has gone on to become Craic Sauce's Golden Pumpkin hot sauce. When making most hot sauces I like to pair peppers up with some fruit or vegetable, so it was a no brainer to try use pumpkin.

I did a bit of research on saw a couple recipes, but it didn't seem like Pumpkin hot sauces were that popular. I'm by no means a hot sauce expert right now, but the two pumpkin hot sauce batches I did were the best I've done yet, so I wanted to share this recipe with the craft hot sauce community. Break a leg!

I did two batches. One was a habanero pumpkin hot sauce, and the other was a golden ghost pepper pumpkin hot sauce.

I had been growing golden ghost peppers and el jefe jalapenos in my garden, and my uncle grows habanero peppers in his garden.

I had a general idea of the base items I wanted in my recipe, but I had to sit down and do the math to get the ratios right.


I decided to use about half of the ripe golden ghost peppers I had, and all 24 habaneros I got from my uncle's garden. The golden ghost hot sauce yielded 16 bottles or 80 ounces of hot sauce, and the habanero hot sauce yielded 10 bottles or 50 ounces of hot sauce.

I'll separate the Golden Ghost Pumpkin Hot Sauce recipe and the Habanero Pumpkin Hot Sauce Recipe.

Golden Ghost Pumpkin Hot Sauce Recipe (yielded 16 5 oz. bottles)

  • 2.75 cups of chopped yellow onion
  • 25 golden ghost peppers
  • 1/2 cup garlic
  • 2 tablespoons of fresh ginger
  • 60 ounces of fresh roasted pumpkin
  • 1.5 cups of organic apple cider vinegar
  • 3 cups of organic apple cider
  • 1.5 cups of organic pineapple juice
  • 2 teaspoons of organic brown sugar
  • 2 teaspoons of fresh squeezed lemon juice
  • 1.5 tablespoon of salt

Habanero Pumpkin Hot Sauce Recipe (yielded 10 5 oz. bottles)

  • 30 ounces of fresh pumpkin
  • 12 ounces of onion
  • 1/4 cup fresh garlic
  • 1 tablespoon of fresh ginger
  • 24 habaneros
  • 2 teaspoons of pumpkin spice
  • 1 cup organic apple cider vinegar
  • 1 cup pineapple juice
  • 2 cups apple cider
  • 1.5 tablespoon lemon juice
  • .5 teaspoon of cinnamon sugar
  • 1 teaspoon salt
  • 1 teaspoon of brown sugar

To begin I cut up and diced all the solid foods in the Golden Ghost Pepper Pumpkin Hot Sauce recipe. Once everything was diced up, I then sauteed the solids in a pan on the grill outside for about 10 minutes. I did this outside because the fumes can be a bit overwhelming inside.


About 8 minutes in I added the cooked pumpkin to the dry mix and had the pumpkin on heat with the peppers, onions, garlic etc for a few more minutes. I then took the dry mix and put it into a vitamix which really does a great job of blending the solids into a smooth paste.

I then poured the paste into the the liquids (3 cups apple cider, 1.5 cups pineapple juice, 1.5 cups cider vinegar) and brought it to a boil for 20 minutes stirring occasionally. Over that time, I was tasting the hot sauce and adding more spice, sugar, salt as needed.

While I was boiling the hot sauce, I was also boiling water to sanitize the bottles, tongs, and funnel. After the 20 minutes I poured the hot sauce into these bottles.

I repeated this process with the Habanero Pumpkin Hot Sauce recipe. I was actually surprised that the habanero sauce packed more of a hot punch than the golden ghost pepper sauce. You definitely could taste the pumpkin and cinnamon spice in both, but it wasn't overwhelming and blended very nicely with both peppers. I will say that the golden ghosts had a smoother flavor, but for all the chiliheads out there, the habenero pumpkin sauce may be their favorite of the two. 

It was a ton of fun making some pumpkin hot sauce, and be on the lookout for version 2.0 next year!

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