Silky, creamy & rich Vegan Pumpkin Caramel Sauce that takes only 5 minutes to make! It’s so ridiculously easy & is just full of sweet pumpkin deliciousness! Be prepared to want to eat it on literally everything…….
You guys are going to be so pleased you came across this recipe today. It is incredibly delicious and I am in love ♡. I hope that you and I will be rivalling for it’s affections very soon.
If you have tried my Five Minute Vegan Caramel Sauce then you will know how extremely delicious it is. This Vegan Pumpkin Caramel Sauce recipe is made with very similar ingredients and method, only there is a generous dollop of pumpkin puree added for true fall flavour. I switched out the tahini for cashew butter (or almond is fine too) so that the delicious pumpkin flavour comes through and doesn’t have to compete with the strong sesame flavour. It worked really well and the pumpkin comes through beautifully. It also makes the finished caramel sauce a delicious rich, autumnal browny orange.
I have eaten this Vegan Pumpkin Caramel Sauce on almost everything recently. It is incredibly versatile.
Ways that you can eat this sauce include:
Drizzled liberally on pancakes, waffles, french toast, oatmeal or rice pudding
Splodged on cakes, muffins or apple pie
Dipping with freshly sliced crispy apple or banana or even better drizzled over baked banana (such a good combo!!!)
Rippled into/onto brownies or chocolate cake
On ice-cream/nice-cream and sundaes
Or served with baked New York Cheesecake……. ♡
I am even on board if you just want to grab a spoon and eat it straight from the pan. After all, who am I to judge? I might just have been there…….
If you give this Vegan Pumpkin Caramel a try, be a ☆ and leave a comment below. I would love to know what you think! You can share your pics on Instagram too. Tag them #avirtualvegan.
Vegan Pumpkin Caramel Sauce
Ingredients
- 100g / ½ cup coconut sugar
- 2 tablespoons water
- ½ teaspoon salt
- 2 tablespoons cashew butter (or almond butter)
- 110g / ½ cup pumpkin puree
- 1 tablespoon non-dairy milk (more if you want to thin it a bit more)
- 1 tablespoon coconut oil (see recipe note if you prefer to not use oil)
Instructions
- Put the coconut sugar and water into a pan and warm over a medium heat.
- When it starts to bubble, remove from the heat and add the cashew butter and salt, stirring until there are no lumps present.
- Pop it back on a low heat while you do this as it helps it combine.
- Next add the pumpkin puree and stir until combined well.
- Add the milk and coconut oil and stir really well again.
Notes
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
patricia says
April 9, 2019 at 4:13 pmJust checking…….is that 11/2 cups of sugar and pumpkin puree? or 1/2 cup?
You say it makes 4 2 Tbsp servings which would be 1/2 cup total. How can that be when there is already 3 cups of ingredients in it?
Am I missing something here.
Melanie McDonald says
April 9, 2019 at 4:41 pmIt’s 1/2 a cup of each (pumpkin and sugar). The entire recipe makes about 1/2 a cup of caramel, maybe a little more. Remember that sugar dissolves when heated so it’s not staying at 1/2 a cup volume throughout, plus things evaporate and thicken up a a bit decreasing volume too.
Molly says
March 9, 2017 at 5:26 amCan I replace the tahini with something else?
A Virtual Vegan says
March 9, 2017 at 10:06 amIt doesn’t have tahini in it. Cashew or almond butter is used in this recipe. Perhaps you are thinking of my other caramel recipe? If so, any other nut butter can be used in place of the tahini in that one. ????
Ginny McMeans says
November 22, 2016 at 7:25 amWhat a great idea. Bookmarking, pinning and everything I can think of.
A Virtual Vegan says
November 22, 2016 at 8:45 amThank you Ginny!
Mary Ellen - VNutrition says
November 21, 2016 at 4:33 pmDefinitely excited that I came across this today! :)
It looks delicious and so easy to make. Perfect for Thanksgiving this week!
A Virtual Vegan says
November 21, 2016 at 8:14 pmThank you. It’s so good on everything!
Sarah says
November 20, 2016 at 8:24 pmI make a similar pumpkin caramel sauce and it is the best! I could just eat it off of a spoon! YUM!
Amy Katz from Veggies Save The Day says
November 19, 2016 at 4:31 pmI definitely want to try this sauce on cheesecake!
A Virtual Vegan says
November 19, 2016 at 5:07 pmIt is amazing on cheesecake. My recipe for an awesome baked New York style cheesecake is coming soon!
Cadry says
November 19, 2016 at 6:26 amOh, this looks so delicious and decadent! The video really helped to illustrate just how easy it is to make. Got to love that when a craving hits! :)
A Virtual Vegan says
November 19, 2016 at 12:07 pmThank you Cadry, and yes, having easy, quick recipes up your sleeve for when cravings hit is just perfect!
Becky Striepe says
November 18, 2016 at 8:43 amOh my gosh, this looks incredible, and I love how easy it is!
A Virtual Vegan says
November 18, 2016 at 10:31 pmThank you Becky!
Nayna Kanabar says
November 17, 2016 at 12:50 pmThis sauce looks so droolworthy, I can’t believe its vegan
A Virtual Vegan says
November 17, 2016 at 7:13 pmThank you!
Kate | The Veg Space says
November 17, 2016 at 12:47 pmOh yum, that looks INCREDIBLE!! I need some of this in my life right now, love the sound of it hot over a scoop of dairy-free ice cream.
A Virtual Vegan says
November 17, 2016 at 7:14 pmThank you! It is awesome on ice-cream. It would be great in a sundae too!
Julie @ Running in a Skirt says
November 17, 2016 at 8:31 amI can’t even! This looks amazing. I clearly need this in my life.
A Virtual Vegan says
November 17, 2016 at 7:15 pmThank you! You do need it in your life. It’s so delicious!
Dena says
November 17, 2016 at 7:17 amwhen do you add the pumpkin in the recipe???????????
A Virtual Vegan says
November 17, 2016 at 8:55 amYou know when you have that terrible feeling you have forgotten something? I have had it since I published this recipe and now I know what it was. Thank you for pointing that out! I have amended the directions :O)