Pumpkin Spice Caramel ~ Vegan option!

pumpkin-caramel

I used this caramel to flavor my frozen yogurt, but it is so good on it’s own! Use it as a dip for apple slices, spread on a peanut/almond butter sandwich, or between cookies or graham crackers. It makes a great filling for cupcakes and cakes, as a base for frosting, or melted and poured over ice cream.Whip it in with heavy whipping cream or coconut cream for a flavored whip.

Craving pumpkin spice coffee? Stir a spoonful of pumpkin caramel into your hot coffee for real pumpkin flavor. Enjoy it in the AM with some pumpkin caramel toast. Keep a jar of this caramel in the fridge and you’ll have a homemade taste of Fall!

pumpkin-caramel-apple-slices

Pumpkin Spice Caramel

1/2 cup granulated sugar

1-2 tablespoons water

1 tablespoon butter (use coconut or another vegetable/nut oil for vegan option)

1/3 to 1/2 cup pumpkin puree*

1 teaspoon pumpkin pie spice

Place sugar in a pile in the middle of a saucepan. Add the water around the outside of the pile of sugar and shake the pan a little to mix it and spread it out. Turn the heat on low/medium and let the sugar dissolve. If you start seeing crystallization around the inside rim of the pan, place the lid on for a minute, then remove. Shake the pan a little if it needs it, but don’t stir it.

Once the sugar is mostly dissolved, turn the heat up to medium, medium/high and let it begin to brown. Watch it closely once it passes the light gold stage. Turn the heat off when it reaches medium gold/amber color. Gently add the butter or oil to the caramel and stir quickly with a long spoon or spatula. It will bubble up a little so watch out.

When the butter or oil is fully incorporated and it is done bubbling, add the pumpkin puree and stir with a whisk. Mix well, let cool and serve. If not serving right away, store in a jar in the refrigerator. Use within one week.

pumpkin-caramel-saucepan

Caramel Tip: When making any type of caramel, always let your butter and pumpkin puree (or cream if you are making a traditional caramel) come to room temperature. Cold butter or other ingredients will cool the caramel too quickly and make for a sticky mess. If it is a little sticky anyway, put it back on low heat and stir for a minute or two.

*You can use canned store bought pumpkin puree for this. Check the consistency and if it seems more watery to you, only use 1/3 cup. I used pumpkin I roasted at home and it has a thicker consistency than store bought so I used 1/2 cup.

caramel-and-yogurt

Mixing Pumpkin Spice Caramel with Yogurt to make Frozen Yogurt