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.
Vegan Caramel Sauce Ingredients
- Coconut Milk
- Pumpkin Puree
- Coconut Sugar
- Pumpkin Pie Spice
- Vanilla
- Salt
How To Make Pumpkin Caramel Sauce?
- Add coconut milk, pumpkin puree, organic cane sugar, pumpkin pie spice, vanilla and salt in a small saucepan over medium-high.
- Whisk the sauce briskly until fully combined. Bring to boil and reduce heat to simmer for about 5 minutes, whisking periodically until sauce thickens.
- Remove sauce from heat and pour into a glass jar, the sauce will further thicken while it cools.
- The sauce is ready you can store the remaining portion in the refrigerator.
Other Vegan Pumpkin Recipes To Try
- Vegan Pumpkin Cookies
- Puerto Rican Vegan Pumpkin Fritters
- Vegan Gluten-Free Pumpkin Pie
- Vegan Pumpkin Cheesecake
- Pumpkin Biscuits Gluten-Free Vegan
- Vegan Pumpkin Donuts
- Pumpkin Stuffed Shells
- Jamaican Pumpkin Curry
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Categories
- Categories: Gluten-Free, Vegan
- Course: Dessert
- Cuisine: American
Nutrition
(Per serving)- Energy: 137 kcal / 573 kJ
- Fat: 9 g
- Protein: 1 g
- Carbs: 0 g
Cook Time
- Preparation: 5 min
- Cooking: 5 min
- Ready in: 10 min
- For: 6 Servings
Ingredients
- 1 cup coconut milk
- 1/3 cup pumpkin puree
- 1/4 cup organic cane sugar, or coconut sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
- Add coconut milk, pumpkin puree, organic cane sugar, pumpkin pie spice, vanilla and salt in a small saucepan over medium-high.
- Whisk the sauce briskly until fully combined. Bring to boil and reduce heat to simmer for about 5 minutes, whisking periodically until sauce thickens.
- Remove sauce from heat and pour into a glass jar, the sauce will further thicken while it cools.
- The sauce is ready you can store the remaining portion in the refrigerator.
Delicious! Recommend it on the Vegan Pumpkin Oatmeal pancakes!
Ann, thank you for the recommendation, I need to make sure I add this recommendation on both recipes.