Veggies Don't Bite

Cooking with plants and lovin' it...and ditching the gluten and {refined} sugar along the way!

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Pumpkin Caramel Sauce

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Vegan pumpkin caramel sauce with no dairy or refined sugar but loaded on flavor actually does exist. Easy to make, and even easier to eat! Use this caramel sauce over ice cream, on cakes, tarts and more!

Vegan pumpkin caramel sauce in a jar with a spoon scooping some out

The taste of fall in a gooey sticky mess. This pumpkin caramel sauce will have you searching for new things to put it on, I may or may not have tried it on almost everything in my fridge and pantry. No dairy, no refined sugar but loaded with deliciousness.

I created this one night while on a caramel rampage. I was working on my newest mason jar dessert, when I went off on a tangent and just started whipping out all sorts of caramel.

I was a mad scientist and my kitchen was my lab. I would stop for nothing! Muahahahaha!!! I’m talking peanut butter, almond butter, cinnamon…the list goes on. But in the end the pumpkin was the finalist and last sauce standing.

Vegan pumpkin caramel sauce in a glass jar with some dripping over the sides

I pretty much ate about half of this with a spoon while making it. And I may have slapped a few hands away, in full on “MINE!” toddler style. I’m not proud of my behavior, but I dare you to try and share.

The good news? This pumpkin caramel sauce is SO darn easy to make. Six ingredients. Whisk. Cook. Eat. Oh you may also want to let it cool before the eat part, just saying.

Vegan pumpkin caramel sauce in a mason jar with a spoon

So go make this. Make a lot, because I promise you won’t want to share. Serve it with apples, cookies, a simple spoon. Whatever you can grab, dip and shove into your mouth! And then when you’re done wiping up the evidence, tell me how you ate it.

5 from 5 votes
Vegan pumpkin caramel sauce in a mason jar with a spoon
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Pumpkin Caramel Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Pumpkin caramel sauce with no dairy or refined sugar but loaded on flavor actually does exist. Easy to make, and even easier to eat!
Course: Dessert
Cuisine: American
Keyword: Pumpkin Caramel, Pumpkin Spice Sauce, Vegan Caramel Sauce
Servings: 1 cup
Calories: 1157 kcal
Author: Sophia DeSantis
Ingredients
  • 1 cup coconut sugar
  • 3/4 cup coconut cream (the top layer from about 1 1/2 cans full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours)
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon sea salt
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin spice
US Customary - Metric
Instructions
  1. Place ingredients into a small pot and whisk together well.
  2. Heat until you get a rolling boil, whisking the whole time.
  3. Allow to boil, while whisking, for about 10 minutes until you see it thicken. Stove tops vary so begin checking at 5 minutes.
  4. Test thickness by taking some out with a small spoon and cooling. It will thicken more as it cools.
  5. When done allow to cool and drizzle over food or eat with a spoon.
Recipe Notes

This keeps great in the fridge for about a week. You can heat it in the microwave before you use it if you want it a little runnier.

Nutrition Facts
Pumpkin Caramel Sauce
Amount Per Serving
Calories 1157 Calories from Fat 558
% Daily Value*
Total Fat 62g 95%
Saturated Fat 55g 275%
Cholesterol 0mg 0%
Sodium 2069mg 86%
Potassium 711mg 20%
Total Carbohydrates 157g 52%
Dietary Fiber 5g 20%
Sugars 107g
Protein 7g 14%
Vitamin A 190.7%
Vitamin C 9.2%
Calcium 3.6%
Iron 28.6%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veggiesdontbite and #veggiesdontbite, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about delicious food!

Nutrition and metric information should be considered an estimate. Please read more about that here.

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Comments

  2. OH that sounds so yummy. I have just recently started eating whole foods plant based, and thinking ahead to Christmas, I have come up with a way to convert my grandmother’s traditional Christmas pudding recipe, but wasn’t sure what to do about the caramel sauce, which, let’s be honest, is the whole reason for eating it in the first place! 😉 I think you have provided me with the solution. Thanks!
    p.s. I LOVE your sense of humor – got my giggle for the day!

    Reply

    • First of all, CONGRATS Terry!! That’s great that you made the switch. It gets easier and easier and you literally begin to crave all the plant based foods. But really, there isn’t anything you’re missing out on because it’s pretty easy to make just about anything if you’re creative! And YES! This would be PERFECT over christmas pudding! You can actually simply remove the pumpkin and the pumpkin spice to make it plain caramel. It’s SO good I know you won’t be disappointed! Let me know if you try it!

      Reply

  3. Looks so yummy! And very rich with all that coconut cream, yum! Drool. I’ve been putting my pumpkin spice sauce on everything too, it’s basically drinkable, lol! Coconut sugar is just so amazing for making vegan caramel, so much better than white sugar isn’t it?!

    Reply

    • Thank you Brandi! It’s so decadent! I’ve never even made caramel sauce with white sugar, lol. In fact I haven’t had anything other than coconut sugar, succanat, maple syrup and dates as sweeteners in my house for almost 3 years!! I did a LOT of caramel trials as my post said, and the coconut sugar was definitely the front runner!

      Reply

  4. Pass me a spoon! Or maybe I’ll just pour it straight from the jar into my mouth! I would like to dunk some gingersnaps into this gorgeous gooey mess!

    Reply

  8. When I first saw this on IG my thought was how good it would be with apples dipped in. But now that I see it up close in all its saucy goodness I think I just want that jar and a big ole’ spoon <3 <3 Absolutely delicious Sophia!!

    Reply

    • Thank you!! LOL Note however that swiping your finger across the whisk in a childlike non patient manner does not end well…and also don’t try and calm your burning finger by putting it in your mouth. Ouch.

      Reply

  12. This looks INSANELY good, Sophia! I had to come and see what you did with this caramel and I love it. I can totally relate to the mad science lab haha. That’s my life the last few weeks! My pumpkin caramel sauce is very different, but I’m in love with your version.

    Reply

  19. Now that I’m checking out this recipe from my computer (larger pictures) I’m asking myself why I haven’t already made this?!?! I just stocked up on coconut milk today, so I’ll be making this in the very near future. Looks dangerously delicious!!! And I’m laughing at the slapping of hands toddler style!!

    Reply

    • Ha!! Thanks mama! I was slapping hands left and right! You’ll love it! It makes an awesome kiddo snack with apples. MMMMMM.

      Reply

  21. Okay, normally I’m not one to comment on a recipe I haven’t made yet but I just had to say that I’ve spent the last 30 minutes going from recipe to recipe (started off with the creamy pesto lasagna) and bookmarking almost everything. I followed you over from Brandi’s (vegan 8) site and am so glad I did. I’m about to start making a grocery list for all the things I’m going to make!

    Reply

    • Holy moly, thank you so much Elyse for the amazing comment! Brandi is a dear friend and I love hearing that you follow her!! I am so happy to have you over here as well. Please let me know if you have any questions or need any help with something!! Thank you again!

      Reply

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