Vegan Pumpkin Caramel Sauce

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This easy Vegan Pumpkin Caramel sauce is ready in only 5 minutes, flavorful. thick and amazing. This vegan caramel sauce is made with pumpkin puree, coconut milk, cane sugar, pumpkin spice, and vanilla. Top your favorite vegan desserts, ice cream, cakes, muffins, pancakes, cinnamon rolls, cheesecake with this incredibly tasty homemade caramel sauce.

Vegan Pumpkin Caramel Sauce

Making this vegan pumpkin caramel sauce is setting the tone for fall. I know I’m early but I’m getting to feel the pumpkin recipe vibes already. It is so delicious poured over Vegan Pumpkin Oatmeal Pancakes.

This caramel sauce can be enjoyed all year round, with a can of leftover pumpkin puree you are set. As a matter of fact, I enjoy pumpkin recipes all year round in my home, like Vegan Pumpkin Soup Jamaican Style, Vegan Pumpkin Muffins, Mediterranean Pumpkin Pizza

Vegan Pumpkin Caramel Sauce

Making your own caramel sauce always tastes better than store-bought, it is dairy-free, vegan, gluten-free, you get to have total control on the ingredients you add. For instance, you can easily substitute the sweetener in this recipe with maple syrup, stevia, dates or your favorite sweetener. 

Add more salt for a salted caramel sauce. For the spices, you can add your own combination of cinnamon, ginger, cloves, nutmeg. How about adding a milder spice blend combination of cardamon and coriander? 

I love to use coconut sugar because it has a natural caramel flavor. You can increase the amount if you would love a sweeter flavor. 

Ingredients for pumpkin caramel sauce

Vegan Caramel Sauce Ingredients

  • Coconut  Milk
  • Pumpkin Puree
  • Coconut Sugar
  • Pumpkin Pie Spice
  • Vanilla 
  • Salt

How To Make Pumpkin Caramel Sauce?

  1. Add coconut milk, pumpkin puree, organic cane sugar, pumpkin pie spice, vanilla and salt in a small saucepan over medium-high.
  2. Whisk the sauce briskly until fully combined. Bring to boil and reduce heat to simmer for about 5 minutes, whisking periodically until sauce thickens. 
  3. Remove sauce from heat and pour into a glass jar, the sauce will further thicken while it cools. 
  4. The sauce is ready you can store the remaining portion in the refrigerator. 

pumpkin caramel sauce being poured in a glass jar from a black saucepan

Other Vegan Pumpkin Recipes To Try

vegan pumpkin caramel sauce in a glass jar with a spoonful above jar on a burlap napkin garnish of cinnamon stick in the foreground

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Categories

Nutrition

(Per serving)
  • Energy: 137 kcal / 573 kJ
  • Fat: 9 g
  • Protein: 1 g
  • Carbs: 0 g

Cooking Time

  • Preparation: 5 min
  • Cooking: 5 min
  • Ready in: 10 min
For: 6 Servings

Ingredients

Instructions

  1. Add coconut milk, pumpkin puree, organic cane sugar, pumpkin pie spice, vanilla and salt in a small saucepan over medium-high.
  2. Whisk the sauce briskly until fully combined. Bring to boil and reduce heat to simmer for about 5 minutes, whisking periodically until sauce thickens. 
  3. Remove sauce from heat and pour into a glass jar, the sauce will further thicken while it cools. 
  4. The sauce is ready you can store the remaining portion in the refrigerator. 
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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2 Comments
  1. Ann
    December 1, 2019

    Delicious! Recommend it on the Vegan Pumpkin Oatmeal pancakes!