This paleo salted pumpkin caramel sauce is made with a few clean and simple ingredients like coconut milk, coconut sugar, real pumpkin, pumpkin spice, sea salt and vanilla extract. Easy to make and a healthy seasonal treat that you are going to LOVE dipping your spoon into!
YOU GUYS! I’ve got another easy and clean pumpkin recipe for you today and I’m so excited for you to get your hands on it.
AKA my refrigerator has little else in it besides some basic essentials and jars upon jars of various flavors of paleo caramel sauce.
Anyone wanna help me clean out my refrigerator by coming over for an 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 paleo 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 you guys every made a paleo / 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 paleo, vegan and dairy free! It’s great to make a batch to 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 make paleo salted pumpkin caramel sauce
The paleo salted pumpkin caramel sauce is made with a few simple and clean ingredients.
full fat coconut milk
real pumpkin puree
pumpkin pie spice
To make the paleo caramel sauce all you need to do is add all of the ingredients to a 3 quart sauce pan and whisk to combine. You can 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.
Set it aside to cool to slightly before serving or storing in the refrigerator to use at a later time. It will thicken 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!
why use coconut sugar instead of real sugar?
Coconut sugar is an excellent choice for a natural sweetener, as it’s lower on the glycemic index than regular sugar. And since it’s not highly processed it also retains small amounts of vitamins, minerals, and electrolytes. I’m not expert on the AIP (auto-immune protocol) diet, but I believe that by using coconut sugar that also makes this recipe AIP friendly! If you can confirm that, please chime in down below in the comments! I would love to know.
As far as my experience with natural sweeteners goes, coconut sugar is one of the easiest options for a 1:1 swap with regular sugar. It also tastes remarkably similar to a classic brown sugar, which makes it a great substitute for many recipes!
Who knew that paleo caramel sauce could be so easy to make and SO freaking delicious!
- Add all ingredients to a 3 quart sauce pan and whisk to combine.
- Slowly bring to almost a boil (be very attentive – as the caramel nears a boil it will expand rapidly and can boil over) Lower heat to a simmer and set a timer for 25 minutes.
- Simmer for 25 minutes, whisking 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. If you’re using a smaller pan than a 3 qt, you may need to increase the cooking time by a few minutes.
- When the caramel is ready the bubbles will have slowed considerably, it will be reduced by about half, and will have darkened in color.
- Set it aside to cool to slightly before serving or storing in the refrigerator to use at a later time. It will thicken 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!
- Will keep in the refrigerator for at least a week, maybe longer!