Vegan Salted Pumpkin Caramel

Vegan Salted Pumpkin Caramel Recipe. Absolutely delicious and simple to make pumpkin caramel to top all of your favorite pumpkin desserts this season.

I’ve been feeling really inspired this week and have made three different pumpkin recipes! This lovely Vegan Salted Pumpkin Caramel, Pumpkin Walnut Bread coming in the next post and even a Pumpkin Roll. All came out really lovely and very moreish. Yes, I’ve been eating lots of cake this week!

This caramel is such a treat and would make a perfect addition to all of your Autumn dessert recipes. I’m also thinking to use it to fill or drizzle Ginger Molasses Cookies, another of recipes on my list for this season.

I’ve adapted this recipe from my Salted Caramel I’ve made a few years back. The caramel is a lovely and thick consistency and it’s really simple to make. All you need to make it is pumpkin puree, coconut milk, coconut sugar, spices and sea salt. If you prefer you can leave the sea salt out or just use a pinch.

If you like it more of a sauce you can either use it warm before it thickens, leave it to cook less time or add slightly more coconut milk. I like the consistency it has become with the measurements I have used but you can experiment to get the one that you love.

I’ve made my pumpkin puree by steaming medium size Hokkaido (Red Kuri) Squash and then just used a stick blender to puree it into a smooth consistency. Normally I remove the skin but I left it on this time and it was perfect. So from now on, I will do that.

Hope you love it!

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Yield: 1 1/4 cup

Vegan Salted Pumpkin Caramel

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Vegan Salted Pumpkin Caramel Recipe. Absolutely delicious and simple to make pumpkin caramel to top all of your favorite pumpkin desserts this season.

Prep Time 10 minutes

Cook Time 35 minutes

Inactive Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1/2 cup pumpkin puree (120ml)
• 3/4 cup full fat canned coconut milk (180ml)
• 1/2 cup coconut sugar (75g)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon cloves
• 1/2 teaspoon sea salt

Instructions

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 color 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!

Notes

I like to steam the pumpkin 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.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 188Total Fat: 9gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 272mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 1g

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