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.
- 225g caster sugar
- 180ml double cream
- 120g pumpkin puree
- 1 1/2tsp cinnamon
- 1/2tsp ginger
- 1/4tsp nutmeg
- 1/4tsp salt
- 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.
- Remove from the heat and stir in half the cream. Be careful it will bubble up.
- Whisk vigorously until smooth.
- Mix in the rest of the cream and the pumpkin puree.
- Mix in the spices.
- Leave to cool and then place in a sealable container.
- Store in the fridge.
- It will become thick when it cools, you can add extra cream to thin it out if desired.