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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
Course Dessert, drink
Cuisine American
Keyword pumpkin, pumpkin spice, pumpkin spice coffee
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 24 servings
Calories 39kcal
Author Kathy Hester

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

Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1589IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg