Go Back
–+ servings
pumpkin caramel sauce in a jar with drizzles of sauce on edges over the glass

Pumpkin Caramel Sauce

Julia | The Yummy Bowl
An easy pumpkin caramel sauce made with cream and butter and freshly roasted pumpkin puree. Drizzle it on ice cream, cakes, pancakes, stir it into iced coffee or dip apples and pears in the caramel.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Roasting Pumpkin 30 minutes
Total Time 1 hour
Course Dessert, Sauces & Condiments
Cuisine American
Servings 12 servings
Calories 187 kcal

INGREDIENTS
  

  • 1 cup fresh pumpkin or canned pumpkin puree
  • 1 ½ cup + 3 tablespoon granulated white sugar
  • 6 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch of ground cinnamon
  • 1 pinch of ground cumin
  • 1 pinch of ground nutmeg
  • 1 pinch of ground ginger
  • 1 pinch Salt, or more to taste

INSTRUCTIONS
 

  • 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 was not yet melted entirely.
  • Add heavy cream about ⅓ cup at a time, constantly stirring until all the cream is incorporated in the sauce.
  • Lower the heat and stir in pumpkin puree, spices. Stir for a minute until all the ingredients combined, remove from the heat. Let cool, pour into glass containers/jars, cover and refrigerate until desired thickness.
  • Reheat the caramel in microwave or stovetop, will take only seconds!

VIDEO

NOTES

  • Makes about 1 ½ - 2 cups of caramel sauce
  • The caramel sauce will thicken once refrigerated.
  • If it’s too thick, reheat it in the microwave or on the stovetop.
  • How to make homemade roasted pumpkin puree - Lay out pumpkin on a baking tray and sprinkle 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.
  • Storing: Store Pumpkin Caramel Sauce refrigerated in an airtight container for up to 3 weeks. You will need to heat it up on the stovetop or microwave as it will be very thick.
  • Freezing: You can freeze Pumpkin Caramel Sauce in a ziplock bag (glass containers not advised as the cream may expand and break the glass) for up to 2-3 months.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 187kcal
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!