An easy pumpkin caramel sauce made with cream and butter and freshly roasted pumpkin puree. Drizzle it on ice cream, cakes, pancakes, stir it into iced coffee or dip apples and pears in the caramel.
Don't miss other pumpkin recipes and try Pumpkin Pancakes, or creamy Roasted Pumpkin Hummus next time!
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Ingredients
- Pumpkin - choose your favorite, I like to use a pumpkin that has deep orange color inside and tastes sweeter. Butternut Squash/Pumpkin is fine too.
- Vanilla - is optional but does enhance the flavor quite a bit!
- Make a Salted pumpkin caramel sauce - a little bit of salt is added to the recipe anyway but for that salted caramel-like taste feel free to increase the salt by at least double. Sea salt is preferred + with a few sea salt flakes on top when serving.
- Heavy cream - helps the creamy texture and for thickening. Alternatively for a nondairy option use coconut milk instead.
- Pumpkin puree - I prefer to use fresh unsalted or sweetened homemade pumpkin puree. I explain how to make it in the Instructions section.
Instructions
How to make homemade roasted pumpkin puree - Layout the pumpkin on a baking tray and sprinkle it with salt along with a drizzle of vegetable oil.
Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
Once roasted, transfer the pumpkin to a food processor and pulse until smooth and creamy.
Follow with recipe instructions as guided.
In a large heavy-bottomed pot over medium heat add sugar and 1-2 tablespoons of water to make it easy stirring the sugar.
Stir constantly until all the sugar crystals have melted.
Once properly melted, add butter, and stir quickly until bubbles form and the mixture starts to thicken.
If you don't see the bubbles, you did something wrong, or the sugar has not yet melted entirely.
Add heavy cream about ⅓ cup at a time, constantly stirring until all the cream is incorporated in the sauce.
Lower the heat and stir in pumpkin puree, spices.
Stir for a minute until all the ingredients are combined, remove from the heat.
Let cool, pour into glass containers/jars, cover, and refrigerate until desired thickness.
Reheat the caramel in the microwave or stovetop, will take only seconds!
Tips
- Instead of the spices, you can use about 1 teaspoon or more pumpkin spice mix.
- It's crucial to fully melt the sugar before adding butter. If you don't see bubbles, something's amiss or the sugar isn't melted. In such cases, try adding slightly less cream, continue as usual, and refrigerate longer to thicken the sauce. Note, I haven't tested this fix, so please follow the recipe instructions,
- For water, I add a little so it is easier for the sugar to melt. Depending on the pot, add few spoons first, stir with the sugar and increase if needed.
- Be patient, freshly made pumpkin caramel sauce will thicken once cooled.
Storing and freezing instructions
- Storing: Store Pumpkin Caramel Sauce refrigerated in an airtight container for up to 3 weeks. You will need to heat it up on the stovetop or microwave as it will be very thick.
- Freezing: You can freeze Pumpkin Caramel Sauce in a ziplock bag (glass containers not advised as the cream may expand and break the glass) for up to 2-3 months.
Easy Homemade Sauce Recipes
- Coconut Caramel Sauce
- Lingonberry Sauce
- Balsamic Glaze
- Homemade Berry Dessert Sauce
Recipe Card
How To Make Caramel Sauce With Pumpkin
Ingredients
Method
- In a large heavy-bottomed pot over medium heat add sugar and 1-2 tablespoons of water to make it easy stirring the sugar. Stir constantly until all the sugar crystals have melted.
- Once properly melted, add butter, and stir quickly until bubbles form and the mixture starts to thicken. If you don't see the bubbles, you did something wrong or the sugar was not yet melted entirely.
- Add heavy cream about ⅓ cup at a time, constantly stirring until all the cream is incorporated in the sauce.
- Lower the heat and stir in pumpkin puree, spices. Stir for a minute until all the ingredients combined, remove from the heat. Let cool, pour into glass containers/jars, cover and refrigerate until desired thickness.
- Reheat the caramel in microwave or stovetop, will take only seconds!
Nutrition
Video
Notes
- Makes about 1 ½ - 2 cups of caramel sauce
- The caramel sauce will thicken once refrigerated.
- If it's too thick, reheat it in the microwave or on the stovetop.
- How to make homemade roasted pumpkin puree - Lay out pumpkin on a baking tray and sprinkle with salt along with a drizzle of vegetable oil.
Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
Once roasted, transfer the pumpkin to a food processor and pulse until smooth and creamy. Follow with recipe instructions as guided. - Storing: Store Pumpkin Caramel Sauce refrigerated in an airtight container for up to 3 weeks. You will need to heat it up on the stovetop or microwave as it will be very thick.
- Freezing: You can freeze Pumpkin Caramel Sauce in a ziplock bag (glass containers not advised as the cream may expand and break the glass) for up to 2-3 months.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Julia
Pumpkin is sweet and delicious on it's own and is perfect for making caramel and other sweet sauces.