Pumpkin Coconut Caramel Sauce

Pumpkin Coconut Carmel Sauce


Happy December! It’s gotten really chilly here in North Carolina and even though it’s warming up during the day it makes me want to snuggle up in bed a little longer. Plus I can’t get enough hot tea or coffee. Even Max, one of our dogs, is sneaking closer and closer to the fireplace to insure he’s toasty warm. (Don’t worry – he’s not so close he could get burned!)

I hope you’ll join me in a steaming pumpkin spice latte. Today’s recipe blends some of the best flavors of fall into a rich sauce that makes the best coffee you may ever have. It’s also pretty awesome in a cup of tea.

Not only is this much cheaper than your fancy coffee habit it’s almost as easy to make as it is to drive to your local coffee place. You really just toss everything in a small 1 1/2 to 2 quart slow cooker and cook 7 to 9 hours on low.

Pumpkin Coconut Carmel Sauce
The fat content of your coconut milk and the water in the pumpkin puree will determine on how thick or thin the sauce is. The sauce will seem very thin when you take it out of the slow cooker, but it will thicken up in the fridge. If the sauce isn’t very thick then there is still no need to worry because it will taste just as good.

Don’t forget that you can change the spices to suit your tastes. Leave out the cloves or triple the cardamom until it’s just they way you’ve always wanted.

Pumpkin Coconut Carmel Sauce

Pumpkin Coconut Caramel Sauce
yield: about 3 cups (700 ml)
gluten-free, soy-free, no added oil
1 can (13.5 ounces, or 400 ml) full-fat coconut milk
1 cup (225 g) packed brown sugar
1 cup (245 g) pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
pinch cloves
All all the ingredients to your 1 1/2 to 2 quart slow cooker and cook on low for 7 to 9 hours. Store in the fridge and use a few spoonfuls in your hot or iced coffee.
Nutritional Info: Per 2 tablespoon (28 ml) serving: 42.9 calories; 0.5 g total  fat; 0.4 g saturated fat; 0.2 g protein; 13.1 g carbohydrate; 0.4 g dietary fiber; 0 mg cholesterolPrep time: 15 minutesCooking time: 7 to 9 hours

Pumpkin Coconut Carmel Sauce


    • charj says

      I ended up using butternut squash instead of the pumpkin. The caramel could have been a little sweeter.. I saw a recipe online for butternut squash, apple, sweet potato puree. I think I will try that next time.

  1. Laurie says

    This was AMAZING!! We enjoyed it for a week, drizzled over our morning breakfast cracked wheat cereal! :) Very yummy!! Thanks!

  2. says

    I made this overnight for my sister-in-law, who is mad about the pumpkin flavored everything this time of year. I generally don’t like flavored coffee drinks, but I had to give it a try (for science, obviously) – it’s super good in a cup of strong coffee! I might have to keep a little stash for myself :) Thanks!

  3. Karin says

    Hi Kathy,
    here in Germany most people aren’t very pumpkin crazy so you can’t buy any pumpkin puree over here. Is it cooked or just purreed pumpkin? Which pumpkin should I use? Here we have mostly Hokkaido or butternut, would that work?
    greetings Karin

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