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.
Did You Make This Recipe?
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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
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 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 Mold Jar - .5 Liter, Set of 6
- 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
- McCormick Ground Cinnamon, 2.37 Oz
- McCormick Gourmet Cardamom, Ground, 1.75 OZ
- Simply Organic Allspice, 3.07 Ounce
- Weck 742 Mold Jar - .5 Liter, Set of 6
Nutrition Information:
Yield:
48Serving Size:
2 tablespoonsAmount Per Serving: Calories: 36 Total Fat: .5g Saturated Fat: .4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 4g Net Carbohydrates: 3.6g Fiber: .4g Sugar: 4g Protein: .2g
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.
katharina ikels says
I would use it on biscuits in place of molasses and my fave slow cooker recipe is chili! YUM!
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
Melissa 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!
Kathy Hester says
Before putting it in the fridge it will look very loose, like applesauce or even a little thinner.
In the fridge it should thicken up more.
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!
Heather
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
Kathy Hester 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.
Becca F says
I would probably be uncreative and boring and pair this with apples
Christine says
I’d pair that yummy pumpkin Carmel sauce with vanilla ice cream!
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 !
Kristina Sloggett says
please do let me know, hope it goes well!
Kathy Hester 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!
Erin says
This caramel sounds like it would be divine with vanilla ice cream!
Erin says
My favorite slow cooker meal is veggie chili loaded with tons of beans, I love to let it simmer all day in the winter.
Marlaena says
I am going to try this with coconut sugar…what do you think?
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….
Kathy Hester says
I actually made my last batch with coconut sugar. It’s really good but not quite as thick.
Kelley says
Oh YAY! The coconut sugar makes this 100% Paleo friendly which makes it even that much more appealing for our family! Thanks so much for the info.
And thanks Kristina for the awesome recipe!