Pumpkin Caramel Sauce

Pumpkin Caramel Sauce is a thick, rich, decadent sauce just begging for ice cream!! It has not only the deliciousness of caramel but pumpkin and pumpkin spices too.

Fall is here, and I can already smell pumpkin in the air. So, to spruce it up, today I’ve just the perfect recipe. This Pumpkin Caramel Sauce is exactly what you need to bid adieu to summer and switch to fall. Talking about pumpkin, we have some notable pumpkin recipes! Personally, I love these Sugar and Spice Baked Pumpkin Donuts. Our readers seem to enjoy this Mini Pumpkin Bread alongside the delicious Pumpkin Slab Pie. 

Back to today’s recipe, 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 pumpkin caramel sauce, one that would be great with really good ice cream or maybe even sliced apples, 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!!!

This recipe yields 1 and a half to 2 cups of pumpkin sauce. It is a rich and decadent Caramel Sauce that can be relished in so many fun ways! It takes about 10 minutes to do with preparation time and cook time of 5-6 minutes only.

What Goes into Pumpkin Caramel Sauce

This is quick and easy to do with canned pumpkin but if you find a gorgeous little sugar pumpkin, then, by all means, use that instead.

How To Make Pumpkin Caramel Sauce

For the pumpkin puree – if you are using canned pumpkin puree, skip the next part.

How to make homemade roasted pumpkin puree:

Lay out 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 below.

In a large heavy-bottomed saucepan over medium heat, add sugar and 1-2 tablespoons of water to make it easy to stir the sugar. Stir constantly until all the sugar crystals have melted.

Once properly melted, add the 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, and some salt. Whisk for a minute until all the ingredients are well combined, remove from the heat.

Let cool at room temperature, 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 stove-top will take only seconds!

PS: Consume within 2 weeks.

NOTES

Texture – The sweet and salted 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 pie spice instead, about 1 teaspoon or more to your liking.

What to use Pumpkin Caramel Sauce For?

Here comes the best part! This super quick and easy-to-do Pumpkin Caramel Sauce can be used in various ways. It comes in handy and spices up your regular food.

Enjoy the thick, rich, and beautiful brown caramel sauce with pumpkin fall flavors. Use it as topping on your favorite ice cream, cheesecake, and waffles. It goes well with french toast and pancakes, too—also a great way to enhance your regular coffee to another level. If you are an ardent pumpkin lover, then the pumpkin cheesecake is an ideal go-to option.

Pin it HERE!!

Pin it HERE!!

Look at all the amazing Sauce It Up recipes for you to drool over; ENJOY!!!

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• Port Wine and Fig Sauce from A Kitchen Hoor’s Adventures
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• Tomato Kasundi from What Smells So Good?
• Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
• Homemade Teriyaki Sauce from Curious Cuisiniere
• Guava BBQ Sauce from Basic N Delicious

Pasta Sauces and Pasta with Sauce

• Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
• Italian-Style Tomato Sauce from Hezzi-D’s Books and Cooks
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• Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
• Lentil Marinara Pasta Sauce from Alida’s Kitchen
• Lamb Ragout from Maroc Mama
• Black Walnut Kale Pesto with Zucchini Spaghetti from Sue’s Nutrition Buzz
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Entreés with Sauces

• Chicken Tikka Masala from I Run For Wine
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• Mrs. A’s Skillet Lemon Chicken from Cupcakes & Kale Chips
• Sweet & Sour Garlic Chicken Wings from Big Bear’s Wife

Sweet Sauces

• Banana Pudding Sauce from Killer Bunnies, Inc
• Raspberry Red Wine Sauce from Treats & Trinkets
• Pumpkin Applesauce from Bobbi’s Kozy Kitchen
• Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
• Slow Cooker Applesauce from Citronlimette
• Port Wine Cranberry Sauce from Webicurean
• Pumpkin Caramel Sauce from Noshing With The Nolands

Desserts with Sauces

• Sticky Toffee Pudding w/ Toffee Sauce from girlichef
• Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
• Pear Tatin with Rum Caramel Sauce from Jane’s Adventures in Dinner
• Bananas Foster from MidLife Road Trip
• Caramel Apple Sheet Cake from Pies and Plots

Continue to Content

Yield: 1 1/2 - 2 cups

Pumpkin Caramel Sauce

Print

A rich and decadent Pumpkin Caramel Sauce that is perfect on apples or ice cream. A great way to celebrate fall and to enjoy pumpkins.

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Ingredients

• 1 cup fresh pumpkin or canned pumpkin puree
• 1 ½ cup + 3 tablespoons granulated white sugar
• 5 tablespoons 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 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 below.

In a large heavy-bottomed saucepan over medium heat, add sugar and 1-2 tablespoons of water to make it easy to stir 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

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.

Recommended Products

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving:Calories: 101Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 14mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 1g

Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.