Description
A rich and flavorful Pumpkin Caramel Sauce recipe that’s perfect for drizzling over desserts like ice cream, cakes, or pancakes. This sauce has a hint of pumpkin and warm spices, making it ideal for fall treats.
Ingredients
Units
Scale
Sauce:
- 1 cup (200g) granulated sugar
- 4 tablespoons (57g) unsalted butter, sliced into tablespoons
- 2/3 cup (158ml) heavy whipping cream
- 1/3 cup (81g) pumpkin puree (not pumpkin pie mix)
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (or up to 1 teaspoon for a ‘salted’ version)
Instructions
- Prepare the Caramel: In a medium sauce pot, heat sugar over medium-low heat until it melts into an amber liquid.
- Add Butter and Cream: Stir in butter, then gradually add heavy cream while stirring. Remove from heat.
- Incorporate Pumpkin and Spices: Mix in pumpkin puree, pumpkin pie spice, vanilla extract, and salt until smooth.
- Cool and Store: Transfer the caramel to a jar, let it cool, then refrigerate. Reheat before serving if needed.
Notes
- Store in the refrigerator and reheat to thin.
- Be cautious about sugar crystallization on the pan sides during cooking.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 15g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
