Yes it is that delicious. I was even surprise when I tasted it myself because I am not a Pumpkin fan. But I was eating it by the spoonful.
When making this sauce, please do not walk away for not even for a second. No distraction is required or else the sugar will melt and burns so fast.
How long can I store this Pumpkin Caramel Sauce?
Once the sauce is cool and at room temperature, store it in the refrigerator. It can be store for up to a week or two weeks. Keep in mind that as it cools, it gets thicker. When you are ready to use it you can warm it up on the stove top or in the microwave at about 20 to 30 seconds intervals.
How to make Pumpkin Caramel Sauce?
This sauce is very easy to make. You will be in the kitchen for about 10 minutes or less. Yep in and out the kitchen in no time.
Firstly, add the sugar in a sauce pan over medium heat and allow to melt until it starts to boil.
Secondly, add the butter, pumpkin puree and heavy cream.
Thirdly, add the spices, salt and vanilla extract. Allow to cook as it gets thick.
Lastly, remove from heat and continue mixing. Pour into a glass container. Serve warm or at room temperature.
Step by Step Pictures
Pumpkin Caramel Sauce Recipe
1 cup light brown sugar
4 Tablespoon unsalted butter, room temperature
2/3 cup heavy whipping cream
1/3 cup pumpkin puree
1 Tablespoon vanilla extract
1 teaspoon mixed spice or pumpkin pie spice
1/4 teaspoon salt
Add the sugar in a medium sauce pan over medium heat. Allow to cook and melt for about 10 minutes or until it starts to boil by using a whisk to stir constantly.
Pour in the heavy cream, pumpkin puree and butter and mix until butter melts and the mixture thickens.
Remove from heat and add the vanilla extract, salt and mixed spice or pumpkin spice. Continue to whisk until all is combined.
Pour in a glass container. Serve warm or at room temperature. Keep in mind that as it cools, it becomes thicker.
Please do not walk away for even a second, no distraction. The sugar melts so quick and it will burn so fast.
Melt the brown sugar over medium heat, not on high heat for the sugar to start to burn while melting.
Once the brown sugar starts to melt, you decide if you want it to be a darker caramel sauce, depending on how long you let the sugar boils/burns.
As the sauce cools down, it gets thicker. So once you store it in the refrigerator, it will get thicker too.
Please let me know what you think about my Pumpkin Caramel Sauce in the comment section below.
Thanks for stopping by and please come back again.
Blessings & Love, as you carry on, on your YouNique Journey!
The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.