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    The Yummy Bowl » Recipes » Sauces, Condiments, Dips

    Pumpkin Caramel

    Aug 14, 2021 · Modified: Feb 15, 2024 by Julia | The Yummy Bowl · 1 Comment

    315 shares
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    Pumpkin caramel sauce pinterest image

    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.

    Don't miss other pumpkin recipes and try Pumpkin Pancakes, or creamy Roasted Pumpkin Hummus next time!

    Jump To
    • Ingredients
    • Instructions
    • Tips
    • Storing and freezing instructions
    • Easy Sauce Recipes
    • Recipe
    • Comments
    Stacked pumpkin pancakes side view angle with a drizzle of caramel
    For the best flavor combo drizzle the caremel over Pumpkin Pancakes!

    Ingredients

    • Pumpkin - choose your favorite, I like to use a pumpkin that has deep orange color inside and tastes sweeter. Butternut Squash/Pumpkin is fine too.
    • Vanilla – is optional but does enhance the flavor quite a bit!
    • Make a Salted pumpkin caramel sauce – a little bit of salt is added to the recipe anyway but for that salted caramel-like taste feel free to increase the salt by at least double. Sea salt is preferred + with a few sea salt flakes on top when serving.
    • Heavy cream - helps the creamy texture and for thickening. Alternatively for a nondairy option use coconut milk instead.
    • Pumpkin puree - I prefer to use fresh unsalted or sweetened homemade pumpkin puree. I explain how to make it in the Instructions section.
    Ingredients for pumpkin caramel on a marble table
    pumpkin caramel sauce in a jar with a pumpkin and pancakes background

    Instructions

    How to make homemade roasted pumpkin puree - Layout 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.

    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.

    Sugar and water melted in a white heavy-bottomed pot with a pink towel as a prop.

    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.

    butter added to the melted sugar pot

    Add heavy cream about ⅓ cup at a time, constantly stirring until all the cream is incorporated in the sauce.

    sugar and butter melted in a large heavy bottomed whote poi

    Lower the heat and stir in pumpkin puree, spices.

    pumpkin puree and spices added to a white large pot along with melted sugar and butter

    Stir for a minute until all the ingredients are combined, remove from the heat.

    Let cool, pour into glass containers/jars, cover, and refrigerate until desired thickness.  

    pumpkin caramel simmering in a white large pot

    Reheat the caramel in the microwave or stovetop, will take only seconds!

    pumpkin caramel sauce in a jar with drizzles of sauce on edges over the glass

    Tips

    • Instead of the spices, you can use about 1 teaspoon or more pumpkin spice mix.
    • It's crucial to fully melt the sugar before adding butter. If you don't see bubbles, something's amiss or the sugar isn't melted. In such cases, try adding slightly less cream, continue as usual, and refrigerate longer to thicken the sauce. Note, I haven't tested this fix, so please follow the recipe instructions,
    • For water, I add a little so it is easier for the sugar to melt. Depending on the pot, add few spoons first, stir with the sugar and increase if needed.
    • Be patient, freshly made pumpkin caramel sauce will thicken once cooled.

    Storing and freezing instructions

    • 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.

    I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

    Easy Sauce Recipes

    • Coconut Caramel Sauce
    • Lingonberry Sauce
    • Homemade Berry Dessert Sauce

    Recipe

    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 mins
    Cook Time 20 minutes mins
    Roasting Pumpkin 30 minutes mins
    Total Time 1 hour hr
    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.

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    NUTRITION

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

    Note: Nutrition information is estimated and varies based on products used.

    Full Nutrition Disclaimer can be found here.

    « Roasted Pumpkin Hummus
    Bacon Pumpkin Bake »
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    Comments

    1. Julia

      September 20, 2021 at 7:20 pm

      5 stars
      Pumpkin is sweet and delicious on it's own and is perfect for making caramel and other sweet sauces.

      Reply

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    the yummy bowl julia author

    I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for the whole family. Hope you enjoy! Love, Julia

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    the yummy bowl julia author

    I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for the whole family. Hope you enjoy! Love, Julia

    More about me →

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