Dairy Free Salted Pumpkin Caramel Sauce – Made with Coconut Milk

This dairy free salted pumpkin caramel sauce is made with a few simple ingredients like coconut milk, coconut sugar, pumpkin puree, pumpkin spice, sea salt and vanilla extract. An easy-to-make naturally sweetened seasonal treat that you are going to LOVE dipping your spoon into!

 
Y’ALL! I’ve got another easy and delicious pumpkin recipe for you today and I’m so excited for you to get your hands on it.

I’ve been experimenting with making homemade naturally-sweetened caramel sauce lately, AKA my refrigerator has little else in it besides some basic essentials and jars upon jars of the stuff. There are worse things I guess – ha!

Anyone wanna help me clean out my refrigerator by coming over for a caramel ice cream sundae party?

And bc it’s only just the beginning of November I thought why not make a salted PUMPKIN version!?

The results exceeded my every expectation.

A few years ago I would have had no idea where to even start when it came to something like a homemade naturally sweetened salted caramel sauce.

But now, thanks to the wider availability of alternative sweeteners (and some practice with them in the kitchen) I realized that recipes like this are actually super easy to make.

Have y’all ever made a dairy free caramel sauce? I honestly think it’s easier to make than a traditional caramel.

I can’t tell you the number of batches of classic homemade caramel sauce that I’ve burned – even with a watchful eye.

This caramel would definitely burn if you left it unattended, but not nearly as quickly as a traditional caramel sauce.

Overall it’s more forgiving to make and also much easier to clean up. Have you ever tried washing out a pan that you made a traditional caramel sauce in? It’s basically next to impossible, and might even make you wish you’d never made it in the first place. Which, when it comes to caramel sauce, is not really how a person wants to feel.

My version is not only easy to make but is also dairy free and naturally sweetened!

It’s a great recipe to make a batch of & keep in your refrigerator to drizzle over the top of some vanilla ice cream, your favorite pie, cake or even as a dip for some fresh apple slices.

how to make homemade salted pumpkin caramel sauce

This caramel sauce is made with a few simple pantry friendly ingredients.

• Coconut milk 

• Coconut sugar 

• Pumpkin puree 

• Sea salt 

• Vanilla extract

• Pumpkin pie spice 

To make it, all you need to do is add all of the ingredients to a 3 quart sauce pan and whisk to combine. You could use a smaller sauce pan, but if you do the cook time may increase a bit because the wider the surface area the faster the caramel will reduce.

Let is simmer away for about 25 minutes, giving it a good whisk every several minutes to keep a film from forming on the top of the caramel and to keep it from sticking to the bottom and sides of the pan. 

Once it’s fairly thick, set it aside to cool to slightly before serving or storing in the refrigerator to use at a later time.

It will thicken further as it cools and will get especially thick in the refrigerator. It can easily be warmed to a drizzle-able consistency either in the microwave or on the stove top when you’re ready to serve!

 
Who knew that dairy free caramel sauce could be so easy to make and SO delicious!

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