I hope you’ll join me in a steaming pumpkin spice latte. Mine’s made with slow cooker vegan pumpkin caramel sauce – yum! 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.
Pumpkin Coffee All Around!
Not only is my pumpkin coconut caramel sauce much cheaper than your fancy coffee habit, but it’s almost as easy to make. You really just toss everything in a small 1 1/2 to 2-quart slow cooker and cook for 7 to 9 hours on low. Easy peasy!
How Do I Use Vegan Slow Cooker Pumpkin Coconut Caramel Sauce?
I put a tablespoon or two in my hot tea or iced coffee. It’s yummy on apple slices, in my morning oatmeal, or on top of some nice cream.
Why is My Pumpkin Coconut Caramel Sauce Thinner than Yours?
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.
But honestly, if your sauce isn’t very thick then there is still no need to worry because it will taste just as good.
I Don’t Like Cloves, Cinnamon, Etc.
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 the way you want it.
More Pumpkin Recipes to Try
- Vegan Whole Wheat Pumpkin Bread Minis
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Slow Cooker Maple Pumpkin Spice Latte
- Slow Cooker Pumpkin Spice Cashew Creamer
- Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal
- Vegan Pumpkin Gingerbread with No Added Oil
- Harry Potter’s Pumpkin Juice
- Vegan Pecan Pumpkin Shake – No Ice Cream Needed!
Can I Use a Different Nondairy Milk?
You can use any nondairy milk, but it will not be as rich and caramel-like without the fat in the coconut milk.
With that said with almond, oat, or other nondairy milk it will still be an amazing creamer!
Can I Use a Different Sweetener?
Again, you can use the sweetener of your choice, to taste in any of my recipes. But like the nondairy milk above, the sauce will be more creamer like and not as caramel like.
The brown sugar actually thickens the mixture as it cooks.
How Long Does Pumpkin Coconut Caramel Sauce Last?
In the fridge it should last up to two weeks.
Vegan Slow Cooker Pumpkin Coconut Caramel Sauce
This rich, gooey sauce embodies fall. It’s lightly spiced and perfect in a cup of coffee. But don’t limit yourself – try it on vegan ice cream, dip cookies into it, or stir a bit into your morning oatmeal.
Note: Uses a 1½ to 2 quart slow cooker!
gluten-free, soy-free, no added oil
Ingredients
- 1 13.5 ounce can coconut milk
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- pinch cloves
Instructions
- All all the ingredients to your 1½ 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.
Nutrition Information
Yield 24 Serving Size 1 gramsAmount Per Serving Calories 39Total Fat 1gSaturated Fat 1gUnsaturated Fat 0gSodium 3mgCarbohydrates 10gFiber 1gSugar 9gProtein 1g
charj says
I am not a pumpkin fan. Will sweet potato puree work instead?
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.
Julie says
Would xylitol work instead of brown sugar?
The Peace Patch says
I have an irresistible urge to dip graham crackers in this dreamy sauce, along with spooning it in a mug of hot cocoa…so yumful! 🙂
Laurie says
This was AMAZING!! We enjoyed it for a week, drizzled over our morning breakfast cracked wheat cereal! 🙂 Very yummy!! Thanks!
radioactivegan 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!
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
Kathy Hester says
It is just cooked pumpkin that is usually drained a bit so it’s very thick. You could use any winter squash puree though some may taste better than others. I make my own puree in the slow cooker with the pie pumpkin variety. It’s small enough to fit in the slow cooker and has more flesh: https://healthyslowcooking.com/2012/10/01/happy-veganmofo-2012/
Michelle Keizer says
Will lite coconut milk work?
Kathy Hester says
It will, but it will be thinner. It will still taste good in your coffee though!
Kyla — HouseOfHipsters.com says
Oooh, this sounds divine! Thanks for sharing! Also wanted to let you know about a new linky party starting this Saturday at 8pm called “Found & Foraged” Can’t wait to party with you at
Kathy Hester says
Thank you so much for the invite!
rachel @ athletic avocado says
pumpkin caramel is genius! yum!
Carly @ FitLiving blog says
Yum! I could see me putting this on everything… toast, in my oatmeal, coffee…. I love all things pumpkin!
Cami says
Will this work without the pumpkin, as just a slow cooker caramel made with coconut milk? I’m seeing lots of canned condensed milk recipes but I want to use coconut milk. I appreciate any suggestions.
Kathy Hester says
You can make a condensed coconut milk by reducing it on the stove. I wouldn’t make this recipe without the pumpkin though because it’s what makes it nice and thick.
lisa says
Can i make it on the stove? this sounds amazing, just don’t want to leave crock pot on for so long for it
Kathy Hester says
You should be able to cook it on the stovetop. I would keep a close eye on it and stir often.
Jenna says
I’ve never made a caramel sauce!! This would be perfect for holidays because I can start it at home then transport it and finish it at the host’s home. Love it!
Kortney says
I wonder if I could make this using maple syrup instead of sugar. This warm over oatmeal or ice cream! Yum
Kathy Hester says
You can and my Instant Pot recipe uses maple syrup. You can find it here: https://plantbasedinstantpot.com/instant-pot-vegan-pumpkin-spice-syrup-recipe/
Alisa Fleming says
Yum! What a brilliant idea. The pumpkin must go so perfectly with caramel flavors.
Jules Shepard says
Wow! This looks so easy and so delicious! Would love to try it in coffee!
Kelly says
I could think of so many things to put this on. Really though, I just want to use a spoon and dig right in!
Nicole Dawson says
Pumpkin Caramel sounds so yummy! Is it sticky enough to use on caramel apples?
Sandi says
This would be great on Oatmeal! I can’t wait to try it this fall.
spabettie says
Mmm, one of my favorite recipes of yours, I make this one often, and year round! 🙂
Brianna says
This looks sinfully delicious! I’m a big PSL fan, and have a homemade version I love. You’ve got me craving a PSL and I want to try drizzling it on ice cream too.