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Pumpkin Caramel Sauce Recipe

Pumpkin Caramel Sauce Recipe

A fun fall take on caramel sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3 cups
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted pepitas
  • 1 1/2 cups heavy cream
  • 2/3 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • dash cloves
  • 3/4 teaspoon sea salt
  • 2 cups white sugar
  • 1/2 cup light corn syrup
  • 1/3 cup pure maple syrup
  • 1/4 cup water
  • 1/4 cup unsalted butter, cut into squares
  • 1 teaspoon lemon juice

Method
 

  1. Dry toast the pepitos in a skillet until they start to pop.
  2. In a saucepan, combine heavy cream, pumpkin puree, spices and salt. Get this mixture quite warm, but not boiling. Set aside.
  3. In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted. Bring to a boil. Then slowly add the cream and pumpkin mixture, and slowly bring this mixture back to a light boil. Stir constantly for 15-20 minutes until the sauce becomes thick.
  4. Pull the caramel sauce off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
  5. Store in an airtight container in the refrigerator and reheat in a double broiler before serving. (You could also reheat in the microwave in 15 second intervals until warm)

Notes

You can use a less caramel depending on how sweet you like your caramel popcorn.