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.
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Weck Tulip Jelly Jar
-
Weck 742 ½ Liter Jar
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Crock-Pot 6-Quart Programmable Slow Cooker with Digital Timer Stainless
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Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz (Pack of 6)
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365 Everyday Value, Organic Light Brown Sugar , 24 oz
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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.
Ashley says
Could this possibly be made more quickly on the stove top?
Kristina Sloggett says
hi Ashley! it absolutely can, I have done it. I bring it to a boil and keep it there a bit, stirring / whisking constantly. this doesn't thicken too much until it's removed from heat / cooled. it's delicious, hope you enjoy!
Marissa @ OMG FOOD 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. 😮
Kristina Sloggett says
you will LOVE it, Marissa!
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*
Kristina Sloggett says
oooh, YES it would! so, did you try it?? 🙂
Kimberly says
Most definitely! And I used Myers Spiced Rum. It was so good! 🙂
Sarah says
Are you kidding me!?! This look amazing. Can't wait to make it tomorrow and have it waiting at home for me after work!! 🙂
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!
Garland says
I'd drizzle this on pumpkin muffins.
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!
Chelsea says
Thank you for the wonderful recipe.
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! 🙂
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?
Kathy Hester 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.
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