Pumpkin Caramel Sauce
We are doing sauces for this #SundaySupper. I immediately went for a savory sauce, like a really good red wine reduction or a pasta sauce but then I thought of fall and the flavors of fall, and my mind went to pumpkin!!
Pumpkin ideas rattled around in my brain and then I came up with a decadent hot pumpkin caramel sauce. One that would be great with really good ice cream or maybe even a spiced cake or loaf.
What a quick and delicious sauce that screams fall, it is like eating liquid pumpkin pie!! Oh my heavens, is this good!!!
Open up here is a spoonful with ice cream coming your way!!!
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup half and half cream
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2/3 cup pumpkin puree
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- pinch of cloves
- Melt butter with the salt and brown sugar in a medium-sized pot over medium heat. Stir to combine, slowly add the cream and vanilla, and bring to a boil.
- Boil rapidly for 2-3 min. Remove from heat and whisk in the pumpkin and spices.
- Bring back to a boil and simmer for 2 min.
- Remove from heat and serve warm over ice cream or cake.
Amount Per Serving:Calories: 433Total Fat: 26gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 72mgSodium: 327mgCarbohydrates: 50gFiber: 1gSugar: 47gProtein: 2g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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