Vegan Pumpkin Butter Caramel
Vegan Pumpkin Butter Caramel
Autumn is the season for all things pumpkin spice. If you love pumpkin pie spice, you’ll love pumpkin butter caramel. It’s sweet, subtly spicy, and a crowd pleaser.
The best part about this recipe is it’s allergy friendly. There’s no dairy and the vegan butter works great.
The most important thing while making caramel is to make sure you’re attentive. It can go from caramelized to burnt pretty fast if you’re not completely present. So now would not be the right time to check your social media apps!
This caramel is amazing as a drizzle over ice cream, yogurt, roasted pears, pie cheesecakes, and really whatever you can imagine.
Let’s Get Started!
Pumpkin Butter Caramel
Yield
12Author
Kim BaoCook time
20 MinTotal time
20 MinAn easy and beautiful pumpkin butter caramel that is perfect for Autumn.
Ingredients
Instructions
- Add sugar to medium sized saucepan
- Over medium heat, cook. Allow sugar to melt slowly without touching it. Swirl the pan if necessary to bring clumps of sugar flat.
- Carefully add the butter. Saucepan will bubble, again swirl the pan, do not stir.
- Remove the pan from the heat. Carefully pour in the milk and whisk.
- It will bubble. Keep whisking.
- Add milk, pumpkin pie spice, and pumpkin puree. Whisk until well combined.
- Remove from the heat and pour into a heat safe container.
Notes:
**Once cooled store in air tight container in the refrigerator for up to 2 weeks.
