Trying to make a pumpkin cheese ball didn’t turn out well for me, but I still managed to make a fantastic pie. It is pure taste-bud bliss served in a graham cracker crust and contains cream cheese, pumpkin, pecans, and spices. What a beautiful outcome from a mistake.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- ¼ cup hot water
- 1 teaspoon chicken bouillon granules
- 2 cups passata-style tomato sauce
- 1 cup apple cider vinegar
- 1 cup smoky barbeque sauce
- 1 cup honey
- ½ cup ketchup
- ½ cup dark brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dry mustard
Instructions
- Stir hot water and chicken bouillon granules together in a 2-quart stock pot to dissolve the granules completely; add tomato sauce, vinegar, barbeque sauce, honey, ketchup, brown sugar, onion powder, garlic powder, paprika, and mustard.
- Stir mixture and bring to a boil. Reduce heat to medium-low and simmer until the sauce is thickened, about 1 hour.
Reviews
THE BEST bbq sauce ever. You won’t want to try any other recipe after this. It’s the perfect consistency and the most delicious taste! One of my favorites!
Omg this is great! Used orange juice instead of water and smoked paprika instead of regular paprika