Vegan Salted Pumpkin Caramel
Serves: 1¼ cup
  • 120ml pumpkin puree (1/2 cup)
  • 180ml full fat canned coconut milk (3/4 cup)
  • 75g coconut sugar (1/2 cup)
  • ½tsp cinnamon
  • ¼tsp ginger
  • ⅛tsp nutmeg
  • ⅛tsp allspice
  • ⅛tsp cloves
  • ½tsp sea salt
  1. Add all of the ingredients into a medium pot, whisk well and bring to boil.
  2. Simmer for about 25 to 30 minutes stirring in between.
  3. The caramel will change consistency once ready. It will thicken and the colour will be darker.
  4. Leave to cool down.
  5. Store in a lidded jar in fridge until ready to use. It will become even more thick when refrigerated.
  6. If you like to loosen the caramel just gently warm.
  7. Enjoy!
I like to steam the pumkin to make the pumpkin puree but you can also roast it. In this recipe I've used Hokkaido (Red Kuri) Squash. I find that with the steaming method you can easily keep the skin on before blending into smooth puree.
To steam your pumpkin or squash, very carefully open your pumpkin, scoop out the seeds and chop into large chunks. Place into steaming basket or pot filled with little water, cover and steam until tender. Leave to cool down, scoop out the flesh away from the skin or if you prefer keep it on and blend until smooth. Refrigerate until ready to use.
Recipe by Nirvana Cakery at