this easy vegan Pumpkin Coconut Caramel Sauce recipe will fill your kitchen with warm scents of caramel and autumn – a delicious update on caramel sauce!
recipe originally published September 19, 2013
TABLE OF CONTENTS
Vegan Pumpkin Caramel Sauce
This caramel pairs well with just about anything.
Use it to make Pumpkin Caramel Chocolates at Halloween!
As this slow simmered in my kitchen all day, the warm caramel scent was gloriously intoxicating. As soon as this caramel was done, I immediately made myself a cup of coffee to swirl it in.
Splendid.
How To Make Pumpkin Caramel Sauce
This vegan caramel recipe could not be easier! This is one of those set it and forget it methods with your slow cooker.
Plug in your slow cooker and grab the three ingredients plus spices from your pantry. It takes less than a minute to stir everything together in the slow cooker! Cover, set the time, and walk away!
Get ready to walk back into your kitchen to glorious smells of the season...
Is Caramel Vegan?
Traditional caramel and caramel sauce is not vegan, it is generally made with butter and cream.
This Pumpkin Caramel Sauce is easy to make vegan. This recipe has the rich flavor and texture of caramel because of full fat coconut milk and brown sugar. Pumpkin and warming spices add that wonderful seasonal goodness we all love, and your kitchen will smell amazing while it cooks...
Serving Suggestions
In addition to adding it to all the cups of coffee, Pumpkin Caramel Sauce has since topped pancakes, oatmeal, ice cream, and even hot tea. My spoon is hitting the bottom of the second jar – it is time to make more.
Ways to use Pumpkin Caramel Sauce:
- stir into coffee or tea
- spread on breakfast toast
- use to fill chocolate candies
- add as a sweet component to a savory sandwich
- stir into oatmeal
- ice cream topping
- replace syrup on pancake and French toast
- drizzle over a slice of cheesecake
How Long Does Pumpkin Caramel Last?
Most vegan caramel - pumpkin based or not - stays tasty in the refrigerator for about 2 weeks.
Once the caramel has finished cooking and has cooled a bit, carefully transfer to containers with an airtight seal - these glass Weck jars are our favorite - and allow the caramel sauce to cool completely before sealing.
Store this Pumpkin Coconut Caramel Sauce in the refrigerator.
Vegan Caramel Recipes
- Vegan Twix Cookie Bars: our favorite caramel cookie candy bar is now vegan and gluten free! chocolate and caramel hug a gluten free shortbread for a delicious treat.
- Raw Caramel Apple Cobbler: a fresh and crisp raw version of a sweet cobbler dessert. fun presentation for parties of all kinds.
- Salted Caramel Irish Cream Milkshake: comfort food in milkshake form! make as is or give it a boozy boost with your favorite spirit... cheers!
- Buttery Crunch Caramel Cups: dark and rich in flavor, these can be made with chocolate or carob if you want that distinct tangy variation.
- Pumpkin Caramel Chocolates: this pumpkin caramel recipe is the sweet surprise inside these molded chocolates. you can make any shape, but these skulls are perfect for Halloween:
Vegan Slow Cooker Recipes
This Pumpkin Caramel Sauce recipe comes from my friend Kathy Hester's fantastic book, Vegan Slow Cooking For Two or Just For You.
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.
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Pumpkin 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!
Ingredients
- 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
- â…› teaspoon ground cardamom
- â…› teaspoon ground allspice
Instructions
- 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.
Notes
dairy, egg, soy, oil and gluten free, vegan
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Weck 762 Tulip Jelly Jar SET of 6
-
Weck 742 ½ Liter Jar
-
Crock-Pot 6-Quart Programmable Slow Cooker with Digital Timer Stainless
-
Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz (Pack of 6)
-
365 Everyday Value, Organic Light Brown Sugar , 24 oz
-
365 Everyday Value Canned Pumpkin, 15 Ounce
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Ground Cinnamon
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Cardamom, Ground
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Simply Organic Allspice, 3.07 Ounce
-
Weck 742 ½ Liter Jar
Nutrition Information:
Yield:
48Serving Size:
2 tablespoonsAmount Per Serving: Calories: 36Total Fat: .5gSaturated Fat: .4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 4gNet Carbohydrates: 3.6gFiber: .4gSugar: 4gProtein: .2g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Charlotte Zweigoron 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!
Susan says
Oh my, this looks amazing and must be made very soon in my house. Thanks!
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! ! 🙂
Me says
Would this work with reduced fat coconut milk?
Kathy Hester says
It should but it will not thicken up nearly as much, so it will be more sauce/syrup like.
Luke says
Begging my wife to make this!
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!!
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!
Kathy Hester 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? [email protected]
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!
Kathy Hester 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:)
Cheryl Reed says
My friends need this because of allergies. I could put it on intead of butter in a cinnamon roll.
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.
Kathy Hester says
I'm so glad you like it! It's one of my favorite recipes from the book.
Lisa says
Can you freeze it?
Kathy Hester says
I have not tried to freeze it, but I think it would do fine. Worst case it would separate some and you could blend it back together.
Lisa says
I made this and it's delicious! How long will it last in the refrigerator?
Kathy Hester says
It will last for at least 1 week and possibly up to 10 days if you fridge is super cold.