Step 1

In a Dutch oven, measure out the pumpkin, vinegar, maple syrup, Worcestershire sauce, tomato juice, tomato paste and the soy sauce. Whisk together until combined.

Step 2

Season with the pepper, cinnamon, ginger, garlic powder, allspice and cayenne, then heat over low heat.

Step 3

Bring the pan to a simmer, and let cook for 30 minutes. (The barbecue sauce will thicken very quickly, so keep an eye on it so it doesn’t burn.)

Step 4

Once cooked and very thick, transfer the barbecue sauce into a mason jar, and marinate overnight.

Step 5

Serve at room-temperature with your favorite slow-cooked meats and sides.