Pumpkin Molasses Caramel Sauce in jar

Pumpkin Molasses Caramel Sauce

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce.

Pumpkin Molasses Caramel Sauce with spoon

This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

We love how the pumpkin gives the sauce more substance and adds a rich colour. Poured over warm gingerbread it lends a pudding-like texture to dessert which is oh so comforting on a cool fall day.

Pumpkin Molasses Caramel Sauce with spoon


Use this sauce to dress up any dessert, pour it over ice cream, stir it into Greek yogurt or use it as a fruit dip. Drizzled over a spicy gingerbread will always be our favourite way to eat it but there are many ways to use it up. The sauce will last in the fridge for about two weeks.

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Pumpkin Molasses Caramel Sauce

Elevate your fall dessert game with our delectable Pumpkin Molasses Caramel Sauce recipe. This seasonal twist on classic caramel sauce combines the rich flavors of pumpkin and molasses, resulting in a velvety-smooth, sweet, and slightly spicy treat that’s perfect for drizzling over ice cream, pancakes, waffles, or even as a dip for apple slices.

  • Author: Crosby’s Molasses
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Category: Candy & Sweet Treats

Ingredients

Units Scale
  • 1/2 cup sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt

Instructions

  1. In a heavy bottomed saucepan over medium heat, warm the sugar then whisk in the molasses and butter.
  2. Bring to a gentle boil and cook, whisking constantly, until the sugar has dissolved.
  3. In another saucepan bring the cream to a simmer, remove from heat and whisk in the pumpkin puree.
  4. Whisk pumpkin mixture into the molasses mixture and bring to a simmer over medium heat. Continue cooking until mixture thickens and coats the back of a spoon (about 10 minutes).
  5. Store in a jar in the fridge. Reheat over medium before serving.

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Comments

  • October 13, 2023
    reply

    Rita cousineau

    J’aime vos recettes ils sont faciles et bien expliquées.merci

  • October 15, 2020
    reply

    Benjamin

    Looks like you’re really having a blast with these recipes! This one would be amazing on a thanksgiving petes de soeur

  • November 16, 2016
    reply

    LPV

    I am hoping this recipe is similar to the sauce served with Pumpkin Bread French Toast that was the October breakfast special at the L’Arche Tova Café, Winnipeg. I had it several times as I love pumpkin. Now I have to go looking for a pumpkin bread recipe. ;)

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