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

Vegan Pumpkin Caramel Sauce

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. 
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pumkin caramel sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 6 servings
Calories: 114kcal

Equipment

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 medium-high saucepan.
  • Whisk the sauce briskly until fully combined. Bring to a boil and reduce heat to simmer for about 5 minutes, whisking periodically until the sauce thickens.
  • Remove the sauce from the heat and pour it into a glass jar; the sauce thickens further while it cools.
  • The sauce is ready. You can store the remaining portion in the refrigerator.

Nutrition

Calories: 114kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 103mg | Potassium: 114mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 2119IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg