Pumpkin Coconut Caramel Sauce

Pumpkin Coconut Caramel Sauce – this easy recipe with quick prep will fill your kitchen with warm scents of caramel and autumn – a delicious update on caramel sauce!


Pumpkin Coconut Caramel Sauce @spabettie

This caramel pairs well with just about anything.

As this slow simmered in my kitchen all day, the warm caramely scent was gloriously intoxicating. As soon as this caramel was done, I immediately made myself a cup of coffee to swirl it in.


Pumpkin Coconut Caramel Sauce @spabettie

This has since topped pancakes, oatmeal, ice cream, and numerous coffees. My spoon is hitting the bottom of the second jar – it is time to make more.

My friend Kathy Hester has just released another fantastic book, Vegan Slow Cooking For Two or Just For You.

Once again, I have a copy to give away today!

Vegan Slow Cooking

This book has stunning photography, and the layout is user friendly – each recipe on one page. More than 100 recipes for a 1.5 quart / 1.5 litre slow cooker means just enough for two, or a portion of leftovers instead of a freezer full.

A wonderful variety – pastas and stews, polenta and French toast. Butternut Squash Pecan French Toast, to be exact. And it is good. So is the fondue, pizza dip, the various curries.

and this caramel – you must try this caramel. Take just a few minutes to combine a few ingredients, come back several hours later to a kitchen filled with rich sweetness.

Don’t forget the ice cream.

Pumpkin Coconut Caramel Sauce @spabettie

Pumpkin Coconut Caramel Sauce

YIELD: about 3 cups (700 ml)

dairy, egg, soy, oil and gluten free, vegan


1 can (13.5 ounces, or 400 ml) full-fat coconut milk
1 cup (225 g) packed brown sugar
1 cup (245 g) pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
pinch cloves


All all the ingredients to your slow cooker and cook on low for 7 to 9 hours. Store in the fridge and use a few teaspoons (15 to 20 ml) in your hot or iced coffee.

per 2 tablespoon (28 ml) serving: 42.9 calories; 0.5 g total  fat; 0.4 g saturated fat; 0.2 g protein; 13.1 g carbohydrate; 0.4 g dietary fiber; 0 mg cholesterol

prep time: 15 minutes

cooking time: 7 to 9 hours

Pumpkin Coconut Caramel Sauce @spabettieGIVEAWAY: One winner will receive a copy of Vegan Slow Cooking For Two – or Just For You.


Enter through midnight Tuesday September 24. Winner selected via random number generator and notified via email by Wednesday September 25. Winners have 72 hours to respond before another winner is chosencontest closed




printable recipe:


Pumpkin Coconut Caramel Sauce
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: about 3 cups (700 ml)
dairy, egg, soy, oil and gluten free, vegan
  • 1 can (13.5 ounces, or 400 ml) full-fat coconut milk
  • 1 cup (225 g) packed brown sugar
  • 1 cup (245 g) pumpkin puree
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground allspice
  • pinch cloves
  1. All all the ingredients to your slow cooker and cook on low for 7 to 9 hours.
  2. Store in the fridge and use a few teaspoons (15 to 20 ml) in your hot or iced coffee.
  3. per 2 tablespoon (28 ml) serving: 42.9 calories; 0.5 g total  fat; 0.4 g saturated fat; 0.2 g protein; 13.1 g carbohydrate; 0.4 g dietary fiber; 0 mg cholesterol





  1. Cat says

    My favourite slow cooker meal is Jamaican stew. My first thought about that caramel sauce is how it would put a pumpkin latte right over the top! Yum!

  2. says

    Ok, really? I mean….you ARE sending me some of that right??? Talk about a fantastic holiday gift idea too. I have a slow cooker and I’m terrible with the timing of it. Usually I stick to soups or chili. I really need to make better use of it though.

  3. Laurel says

    I actually came to your site today just so I could PIN this onto a board; so that worked well. :-)
    I also had immediate visions of encasing this in chocolate for bon-bons.
    I may even check out “bloglovin” just for you but I absolutely draw the line at Twitter, too much input, too little RAM.

  4. Laurel says

    I just followed you on Bloglovin’ – my email account has officially turned into an overfed monster, the internet is out to get me and my covers don’t cover my head. Don’t worry though, it’s only the aluminum antennae.

  5. says

    I’ve never used a slow cooker, so I don’t have a favorite meal yet. But I’ve been looking forward to fall as an excuse to get into slow cooker recipes and have been eyeing this cookbook on Amazon. The breakfasts in the book look AWESOME!

  6. says

    Now this is SUPER interesting. It definitely sounds like the easiest way to make your coffee into instant pumpkin latte, no coffeeshop required! I also think it would be great hot over a dark chocolate sorbet…or maybe cranberry? Thanks for the giveaway opportunity!

  7. Lisa says

    I’d like to say that I’d pair the caramel with homemade scones (or something like that). Most likely, it would be paired with a spoon or my finger.

  8. Jennifer M says

    My favorite thing in the crock pot is stew. Any kind. As long as it has that thick broth, not thin like soup, to dip my crusty bread in. MMMMMmmm

    I’m pumpkin crazy this time of year so I can’t wait to make this. I’d put it over ice cream first. Because I’m ice cream crazy all year.

    I pinned, liked on Facebook, liked on Twitter and tweeted (https://twitter.com/BigGahoona), and followed on Bloglovin.

  9. Cynthia says

    Not sure what my favorite slow cooker meal is — I need more slow cooker recipes to do more of this — but what I make most often in the slow cooker is steel cut oats… which would be yummy with this sauce.

  10. Laryssa says

    I don’t have a favorite slow cooker meal because I don’t know what to make with one! I have a rice cooker that can double as a slow cooker, and clearly it’s not being used to its fullest potential.

  11. says

    Holy moly, this looks so good! Such a perfect fall treat and I totes agree that this could go with just about anything! Or just by itself. I totally would have it with some vegan vanilla ice cream.

  12. Erin L says

    I’d pair this with my spoon… Seriously, I’d probably eat it like pudding. Or on Greek yogurt. Or oatmeal!! :)
    Our fav slow cooker meals are soups if any kind. Yum!!

  13. Teena says

    I don’t have a favorite slow cooker recipe so I think I’d love to try recipes in this cookbook.
    That caramel sauce…mmmmm…. I’m making it tonight and I’m going to try it on ice cream. Maybe I’ll try making my own vegan vanilla icre cream to put in on too! :)

  14. Kim Ritchie says

    My favorite slow cooker meal is mini meatballs in a bourbon peach sauce. My first thought for what to do with this delicious looking pumpkin coconut caramel is to slather it over a piece of salted dark chocolate. :)

  15. oh Holland says

    Wow, it’s like you invent whole new forms of food, Bettie! I’d pair this caramel yumminess with a spoon and a smile.

    I have a slow cooker I was only using to cook rice in for my dogs, but gave that up b/c I worry about arsenic in the rice. So I had the cooker set aside to donate. After reading this post and many comments, I’m keeping it!

  16. Elizabeth M says

    My favorite thing to make in the crock pot is Kathy’s Chik’n Seitan. So versatile and easy to freeze. I use it in lots of other recipes.

  17. Elizabeth M says

    This recipe looks so good! I think it would be fantastic on whole wheat sourdough english muffins for breakfast! Yum!

  18. Miki says

    This looks so good! I would dip cornmeal biscotti and then swirl it in my coffee. that would make every morning special and give me the needed 3 minutes to myself after getting the kids to the bus stop.

  19. Michele says

    My favorite slow cooked meal is chalupa.
    The first thing I thought about pairing this with was pancakes! there’s a place in Nashville Tennessee called the Pancake Pantry, I had their pumpkin pancakes and they were a-mazing!!! unfortunately not gluten free. I’m hoping this is a great replacement.

  20. Brenda says

    My favorite slow cooker recipe is so easy — just roast chicken spiced
    however you like. I can then use it for dinner one night, make some
    thing else with the left overs for the next night. When meat is gone,
    bone/chicken broth for soup, etc. This books sound wonderful as
    I try to use less and less meat.

  21. Rebecca says

    My favorite slow cooker meal is Jamaican Red Bean Stew! I would dip apples in this delectable sauce or spread it on toast!

  22. says

    I would absolutely stir this caramel concoction into iced coffee! I live in Miami, FL but Fall is my favorite season. This would give me a taste even though our seasons don’t really change much!

  23. jessica n says

    Was this supposed to thicken in the slow cooker? I just made a batch and it’s very thin. Do you stir at all during the 6-8 hr cooking time?

  24. Casandra says

    I would use this on top of some gf cinnamon toast! my go to breakfast. Do you think you could can this for storage or freeze it?

  25. Rhonda Houchin says

    I would use this caramel on toast, melted slightly and poured over ice cream or on warm chocolate cake. yummmmm. I’d even use it to dip sliced apples into it.

  26. Lizz says

    This looks AMAZING! I’m curious if you could use other purees? Has anyone tried? My hubby isn’t a huge pumpkin fan, but loves caramel and eats oatmeal almost every morning. I think he’d love a banana version!

    • Kristina Sloggett says

      hi Suzanna, I honestly do not know – I have only followed the original recipe as is – if you try either of those please let us know how it works! good luck! Kristina

  27. says

    How to use this sweet nectar of vegan magic? My first thought was as a layer in a raw apple pie, then I thought maybe swirled into a sweet bread, then how about a tier in a tiramisu, and finally I just want it spread on bread to nibble at while watching a riveting film like Only Lovers Left Alive. :)
    Thank you for the recipe!

  28. Carol Brendle says

    #1 favorite slow cooker meal – bar b q pulled pork
    #2 combine with spoon or coconut flour zucchini bread or oatmeal
    #6 liked and following on Facebook

  29. Megan Richey says

    My favorite slow cooker meal is Taco Soup! It’s so healthy and Delicious. I would use this dip paired with apples. Maybe as a dip?

  30. Rachel says

    My favorite slow cooker meal is chili with caramelized onions – I use the slow cooker to caramelize the onions first and then add the chili ingredients!

    • Kristina Sloggett says

      hi Marlaena – I honestly have no idea – all I know is the way I followed the original recipe. please let me know how it turns out? good luck – Kristina

    • Kelley says

      Please comment on how this turns out with coconut sugar, Marlaena! I was wondering myself if there would be an alternative to the brown sugar….

  31. Becky Seling says

    Do you know if I’d be able to sub xylitol (the brown sugar version) for the real brown sugar? Please let me know as I really want to try it. I am looking for some great dessert ideas that my husband and I can eat and enjoy together. Everything else in the recipe sounds so good (so does the reg brown sugar, we just can’t eat it). Thank you SO much!! Becky

    • Kristina Sloggett says

      hi Becky, I honestly do not know, I have not cooked at all with xylitol. if it is a similar consistency, it might work, I only know the original recipe as I followed it, sorry. it’s worth a shot in my opinion. Kristina

      • Becky Seling says

        Thank you very much for your quick response! I might try it then and perhaps add the xylitol more towards the end of the cooking time. I’ll let you know how it turns out. Thank you !

    • says

      I haven’t cooked with xylitol either, but the worst case would be that its more of a syrup and you’d need to stir before each use. Best case is that it has the properties to thicken like brown sugar.

      I can’t wait to hear how your turned out!

  32. Jenn says

    My favorite slow cooker meal is Boston butt turned into pulled pork. I would put this caramel right into hot coffee. I’m making it as soon as I get a new can of coconut milk!

  33. Heather says

    Hello! I pinned this and also had a question-

    I made this yesterday but even after 11 hours it was still runny. Not thick like in your pics at all. I see another follower above had same issue, any ideas? I followed recipe exactly, BUT made it all double.

    Thank you!

    • Kristina Sloggett says

      hi Heather, I am not sure why it is thin, especially if you followed the recipe exactly. did you use full fat coconut milk? did it thicken up once you refrigerated it (for storing?).

      • Heather says

        Yes I used full fat organic coconut milk, same size can as recipe calls for. Yes it does thicken more while in fridge but it separates a lot. There’s a thick, harder orangish top and thinner, darn orange under that (like the coconut oil is separating out). If I can compare: do you know the types of peanut butter that have oil in them? They are runnier even when mixed well. That’s the consistency. Not like peanut butter you can scoop and hang a spoon upside down but like runny, oily peanut butter. Did you mix yours with a blender or anything?
        Thanks for any tips! Heather

        • says

          What sized slow cooker did you cook it in? I’m wondering if doubling it made it go wonky. Did you use canned pumpkin or some that you cooked from fresh?

          With that said it should still taste the same and be useable. Maybe try putting it in the blender and see if that doesn’t bring it together.

  34. says

    Hi Kristina! I am also having trouble getting mine to thicken up (I put it in the slow cooker on low at 10pm last night and it is still going…..). I just turned it up to high and I’m seeing if that helps – what consistency was yours when you put it in the fridge? I’d say mine is about like applesauce right now. Thoughts?

    • Kristina Sloggett says

      hi Melissa, yes I think that is the right consistency – it will continue to thicken when cooled (even if you turned off the heat and left it to cool in the slow cooker it will thicken in there). it did not get to the consistency you see in the photo until it sat in the fridge. yours should be good to go – enjoy!

  35. Debbie says

    I am so excited I found your site tonight!!!
    My favorite part of Fall besides the color’s of the leaves changing, are the flavor’s it brings also…
    Pumpkin Carmel is definitely a fav!!
    As for my favorite meal in my Crockpot ? I love to experiment and try new thing’s as well as the old favorites..
    I know that is a little vague but being a Mother of 5 beautiful kids , you tend to get creative.. I am now down to 2 fulltime kids at home , so now I have 2 Crockpots one jumbo for visit’s and freezing extra’s, another for just a few servings or baking..
    I had to have brain surgery just about 1yr +2 wks ago, my crocks really helped me through the healing process.. It helped me do a little at a time with Prep, but gave us fresh unprocessed food, ( which also helped me in the healing process) and gave us the option’s to make different meals out of one Crock by switching it up a bit..
    Thank you for all the hard work you do and sharing such great Ideas’s!!
    Your new Fan, Debbie

  36. jacqui says

    ok.. just made this yesterday. O.M.G. This is seriously the best pumpkin anything.. ever. My hubby and I are drinking the best pumpkin lattes this morning. I simmered Vanilla almond milk (unsweetened) with a few spoonfuls of the pumpkin caramel. Added a shot of espresso to each cup and topped with the milk. Better than any I have ever had. This is serious flavor! Thank you so much for posting this recipe.

  37. Michele says

    Very sad that this did not work. I was so looking forward to it. It did not get creamy or thick at all. I still tried it in coffee and it was terrible. Any help on how to fix it would be appreciated!

    • says

      I need a little more info to try and help you troubleshoot it.

      How long did you cook it? In what sized slow cooker? Did you put it in the fridge directly after cooking it? It will not get thick until it’s been refrigerated.

      Did you use canned pumpkin? Full fat coconut milk? Did you use a different sweetener? Can you send me a photo of it? kathyhester@gmail.com

      Even if it didn’t get thick the flavors should still be good so I’m wondering if something may have been wrong with one of the ingredients.

      • Michele says

        Wow, honestly, I didn’t think you would have time to help me! Thanks for the reply. I can send a pic, tomorrow. I did use full fat coconut milk, regular brown sugar, and canned pumpkin. I did cook it for about 6 hours in a 1 1/2 quart crock pot. I let it cool a little bit in the crock pot and put it in the fridge. I checked it the next day and it got a bit thicker, but nothing like the awesome pic you have. I did notice the middle was still runny. I was thinking the flavors should still be there, but it doesn’t taste very good to me. It did ruin my coffee, lol. I would like to get this down, because it looks amazing!

        • says

          I hate to say if but you just don’t like the taste of the way it is now, I think it just may not be your thing. Runny or not it tastes pretty much the same. Unless you got some icky pumpkin and you would know that when you put it in.

          I’ve had some batches not be as thick as the picture because even canned pumpkin can vary slightly in water content. Since you followed the instructions I think that may be the case for you too.

          • Michele says

            Ok, thank you very much. I just might try it again, using a different crock pot. I really want to like it! haha. Maybe I need a bit more sugar. I will play with it. Thank you so much for helping me out! I love your stuff!

    • Elise says

      I think Kathy is right. I tried it two separate times and, although the consistency was different between the batches, the taste was essentially the same. I had to leave mine in the crockpot for a full 9 hours to get it to be really thick:) The colour was the only thing that didn’t match the pic on my second go of it:)

  38. Elise says

    I made this the minute I saw it, but it never thickened…admitedly, I doubled the recipe…I did let it cook for 9 hours though…I’ve got it in the fridge now in hopes of it thickening up:) I must say it scooped in my coffee this morning, as per you suggestion, and it’s unbelievable!!

  39. gracigrace says

    I used coconut cream as it was what I had on hand and it was very thick..also used a bit more pumkin than called for because I love. :) seriously delish in my coffee! ! :)

  40. says

    From the number of posts here, I would say some folks want that cookbook! I know I do… my slow cooker has been on the shelf for years and I just started looking for some healthy recipes to use in it. Back when I got mine, all the recipes were comprised of lots of prepared foods plopped together to make a dish. Since I don’t want to use a lot of prepared foods (Cream of Mushroom soup, anyone?) and am looking for healthy recipes, this sounds like the deal for me. I will also subscribe to your website to continue along this line of cooking. Maybe you could check mine out as well. Food for the eye but not for the tummy!

  41. sharon says

    I have this authors previous vegan slow cooker book
    and would love to add this to my collection
    I want to make this pumpkin carmel

  42. Kerry says

    Any luck with processing this so I can make a few to give as gifts without needing a fridge on the go? And if so, how long in the canning bath?

    • says

      I do not think this is safe to water bath can. It is my understanding that pumpkin butter is also not safe to process in a water bath, so I think you would have to pressure can it.

  43. Maureen says

    Have you tried sending this as a gift yet? Do you think it would make it a couple states away in the mail, or spoil? Thinking of sending a jar to my sister. Everyone in my household loves it!!! Wonderful in coffee! :)

  44. Chelsea says

    Yum! Just started my first batch. Question: once it’s made, how long is it good? Also, what do you recommend for storage? Does the sauce stay in the pantry or in the fridge? If it lasts that long!! 😉 thank you!

  45. Garland says

    My favorite crock pot meal is BBQ chicken, easy, quick to throw together, we eat off it in several variations all week.

  46. Courtenay says

    I found this amazing recipe Wednesday morning and just happened to be baking sugar pumpkins for pumpkin puree at the time. I was thrilled to find I had a cup or so of extra pumpkin so I tossed this together and into my crockpot. It was ready after dinner and I tasted a spoonful right out of the crock and instantly fell in love! Both kiddos looked at it and decided to pass on a taste test (I may have ‘accidentally’ forgotten to tell them what it was…) The next afternoon both tasted it and also fell into pumpkin love, which was great except the caramel didn’t last more than an hour after that! Guess I’m making more today. It’s good stuff!

  47. Kimberly says

    OMG. Do you know what this would be fabulous in?!? A hot toddy! Bourbon or rum based. Can you imagine?! Guess what I’m doing this weekend? lol *doing the happy dance*

  48. says

    Okay. I got everything, but the pumpkin puree, so I just added that to my grocery list and I’m absolutely making this delicious looking caramel sauce sometime this week. Will probably spoon this directly to my mouth. 😮


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