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.
Table Of Contents
If you like pumpkin be sure to check out my other recipes such as Pumpkin Chocolate Chip Muffins, Pumpkin Pancakes, or this luxuriously creamy Roasted Pumpkin Hummus or simply type the word ''pumpkin'' into the search bar.
Why you'll love this
- This caramel sauce recipe is so simple, you’ll never want store-bought again!
- Easy and quick to make with a few widely available ingredients.
- There are only 4 all-natural ingredients plus your choice of spices that you all whisk in one pot and then refrigerate until deisred thickness.
- Homemade pumpkin caramel sauce is fresh and made with no additives!
- Drizzle over pumpkin or pineapple pancakes, ice cream, toasts, cookies and pies.
- If you like this sauce, be sure to try similar but a Vegan option - Coconut Caramel Sauce.
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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 at least double. Sea salt is preferred + few sea salt flakes on top whe serving.
- Heavy cream - helps the creamy texture and for thickening. Alternatively for non dairy 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
For the pumpkin puree - if using canned pumpkin puree skip the next part.
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 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 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 important to melt the sugar properly before adding the butter. If you don’t see the bubbles, you did something wrong or the sugar was not yet melted. If this happens, not to waste the food, proceed as normal but add less slightly less cream. Refrigerate longer and see if the sauce has thickened at all. I haven't tried this fix, so please don't judge me if it won't work and I recommend following 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.
FAQ
I hope you'll enjoy this roasted pumpkin caramel sauce and if you make this recipe, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
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Easy Sauce Recipes
Recipe
Pumpkin Caramel Sauce
INGREDIENTS
- 1 cup fresh pumpkin or canned pumpkin puree
- 1 ½ cup + 3 tablespoon granulated white sugar
- 6 tablespoon unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch of ground cinnamon
- 1 pinch of ground cumin
- 1 pinch of ground nutmeg
- 1 pinch of ground ginger
- 1 pinch Salt (or more to taste)
INSTRUCTIONS
- 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!
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.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia
Pumpkin is sweet and delicious on it's own and is perfect for making caramel and other sweet sauces.