Pumpkin Caramel Sauce
Add some spice to your caramel sauce with this easy Pumpkin Caramel Sauce recipe! Drizzle on pies, ice cream, cake or use in your morning coffee. Super versatile and satisfies a sweet tooth!
Servings: 16
Cost: $5
Equipment
- saucepan
Ingredients
- 1 cup fresh pumpkin or canned pumpkin puree
- 1 ½ cup + 3 tablespoon granulated white sugar
- 5 tablespoon unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon
- Pinch of ground cumin
- Pinch of ground nutmeg
- Pinch of ground ginger
- Pinch of salt
Instructions
- For the pumpkin puree - if using canned pumpkin puree skip the next part.
- How to make homemade roasted pumpkin puree: Lay out 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 below.
- 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 1/3 cup at a time, constantly stirring until all the cream is incorporated in the sauce.
- Lower the heat and stir in pumpkin puree, spices, salt. Whisk for a minute until all the ingredients combined, remove from the heat.
- Let cool, then pour into glass containers, cover and refrigerate until desired thickness.
- Whenever ready to use or the caramel seems too thick, reheating the sauce in the microwave or stovetop, will take only seconds!
- Consume within 2 weeks.
Notes
Pumpkin - depending on your location pumpkin types will vary. In Europe, we can get Musquee (other name Muscat de Provence) de Provence. It has a darker flesh type, sweet in flavor, easy to carve the flesh out or cut the thick skin off with a good large kitchen knife.
Texture - The caramel sauce will thicken once freshly made but not too much, so don’t worry, the final result will be seen after refrigerating. Spices - feel free to use a pumpkin spice instead, about 1 teaspoon or more to your liking.
Nutrition
Calories: 161kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 7mg | Potassium: 44mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2711IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg