Easy Pumpkin Caramel Sauce
This Easy Pumpkin Caramel Sauce is not just for ice cream. Use it as a base to make a frosting, add it to your coffee or make a drizzle out of it for cinnamon rolls.
You can use pumpkin pie spice instead of the cinnamon, ginger and nutmeg. I made my own spice blend to accommodate my families tastes (they don’t like cloves or all spice).
I love the rich dark color you get from adding the pumpkin and spices. Not to mention the flavor is out of this world! I might of had a spoonful or two. 😆
Don’t want to add spices? You can make this EASY CARAMEL SAUCE without the pumpkin and spices. Just as easy and just as good.
Easy Pumpkin Caramel Sauce
Prep Time:
10 minutes
Cook Time:
7 minutes
Total Time:
17 minutes
Ingredients
- 1 cup light brown sugar, packed
- 1/2 cup half and half
- 4 tablespoons butter
- 2 tablespoons solid pack pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon coarse salt
- 1 tablespoon vanilla extract
Instructions
- Mix the brown sugar, half and half, butter, pumpkin, cinnamon, ginger, nutmeg and salt in a saucepan over medium-low heat.
- Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
- Add the vanilla and cook another minute to thicken further.
- Turn off the heat, cool slightly and pour the sauce into a jar.
- Refrigerate until cold.
Notes
This recipe is from Lady Behind The Curtain
YUM…..
Oh, my gosh, does your caramel sound irresistible! Wouldn’t it be fabulous over a slice of pumpkin cheesecake???
That’s what I love about this recipe Liz. You can use it in so many ways.
I have visions of pumpkin caramel sauce on vanilla ice cream…
You betcha Bea. 🙂
I did and it was very good. Try it on bread pudding and even pumpkin bread pudding.
I’m such a fan of pumpkin & caramel, Sheryl! This sounds delicious!
I can totally picture myself pouring this over ice cream… or just eating if off the spoon!
Off the spoon is the best! Just guessing I absolutely have no history of that. Hehehehe…….:)
OMG you can put pumpkin in caramel sauce? Love it!
Have you ever canned this? Just wondering, since it has pumpkin in it if it can be home canned for future use? If so it would make a wonderful addition to Christmas gift packages I send to loved ones that are far away during the holidays!
Hi Rebecca, No, I haven’t. I’m not sure if it would can well.
can i sub cream for half n half?
I think you can Ski since the cream will be cooked and not whipped. It might make the caramel a little thicker then it would if you used half and half.
How long will the sauce keep in the fridge?
Hi Jane, I would say at least a week.
Wow, thank you very much for this recipe. I tried it for the first time. Looks like this post is four years old. Better late than never. I made this to drizzle over a white chocolate pumpkin cheesecake that I make for Thanksgiving. This is PERFECT as a topping for my dessert. Thank you very much for sharing this.
That’s awesome news!
I put it on bread pudding and it was awesome
I made this 3 times over the Hollidays and gave as hostess gifts. Huge hit
This sauce is a keeper. I made it 3 times over the Hollidays. Very successful hostess gift