Pumpkin Caramel Sauce

You can never have too many sauce recipes, so give Pumpkin Caramel Sauce a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 240 calories, 1g of protein, and 11g of fat per serving. This recipe serves 6. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 1590 people have made this recipe and would make it again. If you have coarse salt, sugar, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by Cook Like a Champion Blog. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. Try Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce for #SundaySupper, Pumpkin Caramel Sauce, and Pumpkin Gingerbread with Caramel Sauce for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large, deep, sturdy saucepan, spread the sugar in an even layer and place over low to medium low heat. Watch it carefully. Once it starts to liquefy around the edges, use a rubber spatula to very gently stir it towards the center. Continue gently stirring until all of the sugar is melted, but take care not to over stir. Once the caramel reaches a deep amber color, immediately remove it from the heat. Carefully whisk in half the cream, which will bubble and steam quite violently. Stir until the cream is thoroughly combined, then whisk in remaining cream and pumpkin. Stir in the salt, cinnamon and vanilla. If any sugar has hardened, place the saucepan over low heat and whisk until smooth. The caramel will be a bit thicker than normal caramel. Whisk in up to ¼ cup more cream, if desired, for a thinner consistency. Refrigerate in an airtight container for up to 2 weeks. The sauce can be rewarmed in the microwave or in a saucepan set over low heat. Add additional cream if the sauce is too thick.

 

Step by step:

1. In a large, deep, sturdy saucepan, spread the sugar in an even layer and place over low to medium low heat. Watch it carefully. Once it starts to liquefy around the edges, use a rubber spatula to very gently stir it towards the center. Continue gently stirring until all of the sugar is melted, but take care not to over stir. Once the caramel reaches a deep amber color, immediately remove it from the heat. Carefully whisk in half the cream, which will bubble and steam quite violently. Stir until the cream is thoroughly combined, then whisk in remaining cream and pumpkin. Stir in the salt, cinnamon and vanilla. If any sugar has hardened, place the saucepan over low heat and whisk until smooth. The caramel will be a bit thicker than normal caramel.

2. Whisk in up to ¼ cup more cream, if desired, for a thinner consistency. Refrigerate in an airtight container for up to 2 weeks. The sauce can be rewarmed in the microwave or in a saucepan set over low heat.

3. Add additional cream if the sauce is too thick.

Nutrition Information:

covered percent of daily need

 

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