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.