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Pumpkin Caramel
This pumpkin caramel combines your favorite fall flavors. Drizzle it over a pumpkin pie, ice cream or use it as a dip for apple slices.
Course Sauce
Cuisine American
Keyword caramel, pumpkin, sauce
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 32 tbsp
Calories 87kcal
- 1 cup granulated sugar
- ½ tsp sea salt coarse
- ½ tsp cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- 6 tbsp butter room temperature
- ⅔ cup milk
- 14 ounces sweetened condensed milk
- 3 tbsp pumpkin puree not pie filling
Add the sugar to a heavy saucepan and cook over medium heat.
Whisking constantly - cook until the sugar starts to clump & turns a golden amber color - being careful not to let it burn.
Remove from the heat & carefully add the butter, salt, cinnamon, ginger and nutmeg. Stir well.
Return to the heat & slowly add the milk, sweetened condensed milk and pumpkin puree.
Bring to a boil and then reduce to a simmer for about 1-2 minutes.
Remove from the heat & allow to cool for about 5 minutes before transferring to a couple of sterile jars.
Store in the refrigerator for up to 1 week or in the freezer for 1 month.
Serving: 1g | Calories: 87kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 71mg | Potassium: 58mg | Fiber: 0.1g | Sugar: 13g | Vitamin C: 0.4mg | Calcium: 42mg | Iron: 0.1mg | Net Carbohydrates: 13g