Paleo Salted Pumpkin Caramel Sauce {paleo + vegan}

  • Author: Nyssa Tanner
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: about 6 servings


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!


  • 1 can full fat coconut milk 
  • 3/4 cup coconut sugar 
  • 3 tablespoons pumpkin puree 
  • 1 teaspoon sea salt 
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice (can substitute with cinnamon or a blend of your favorite seasonal spices!)


  1. Add all ingredients to a 3 quart sauce pan and whisk to combine.
  2. 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.
  3. 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.
  4. When the caramel is ready the bubbles will have slowed considerably, it will be reduced by about half, and will have darkened in color. 
  5. 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!