Spiced Pumpkin Caramel Sauce

If you saw my Soft Baked Maple Pumpkin Granola Bars, you’ll know that I am on a mission to bring the love of pumpkin to the UK.

I am British born and bred, but I love pumpkin! Pumpkin everything. 

As I mentioned before though, it is not that popular here, or that readily available. 



So then I thought, what can people not say no to? Caramel sauce. 

Move over salted caramel sauce; pumpkin caramel sauce is here for the winter! 



This weeks #SundaySupper theme is Sauce It Up. Except I’m an idiot and wrote up the forum post to submit my entry, then didn’t click submit. So I won’t be included on the links this week and i’m gutted. I’d already made the caramel sauce though, so I though why not post it!




This sauce is spiced and warming. It’s quite a thick caramel, which is perfect dropped onto hot pancakes or waffles. If you would like to thin it out before serving, just add a little more cream to it. 




Pumpkin Caramel Sauce
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  1. 225g caster sugar
  2. 180ml double cream
  3. 120g pumpkin puree
  4. 1 1/2tsp cinnamon
  5. 1/2tsp ginger
  6. 1/4tsp nutmeg
  7. 1/4tsp salt
  1. Heat the sugar in a large heavy bottomed saucepan until melted. Continue to heat until a golden amber colour. Be careful not to burn it.
  2. Remove from the heat and stir in half the cream. Be careful it will bubble up.
  3. Whisk vigorously until smooth.
  4. Mix in the rest of the cream and the pumpkin puree.
  5. Mix in the spices.
  6. Leave to cool and then place in a sealable container.
  7. Store in the fridge.
  1. It will become thick when it cools, you can add extra cream to thin it out if desired.
Mess Makes Food http://www.messmakesfood.com/
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  1. Jamie @ Love Bakes Good Cakes says

    Ummmm … just give me a spoon! 😉 Delish! Totally pinne this! Thanks so much for sharing at All My Bloggy Friends this week! Have a great day :)

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