Pumpkin Salted Caramel Sauce (AIP)
 
 
A delicious salted caramel sauce with Fall flavors of pumpkin, cinnamon, and ginger! Serve over ice cream, brownies, cakes, pies, or use as a yummy dip for fruit!
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Ingredients
  • 1 15-ounce can full-fat coconut milk
  • ½ a 15-ounce can of pumpkin
  • ⅓ cup raw honey
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 tablespoon coconut oil
  • ½ teaspoon sea salt
Instructions
  1. In a saucepan, whisk together coconut milk, pumpkin, honey, cinnamon, and ginger. Cook over medium heat until boiling, stirring constantly. Allow to bubble and simmer for 20 minutes, or until mixture thickens and reduces.
  2. Remove from heat and stir in coconut oil and sea salt. Sauce will thicken as it cools.
  3. Store covered in the refrigerator for up to a week.
Notes
~I used ½ teaspooon of sea salt and thought it was perfect, but start with less if you are sensitive to salt!
~Sauce will get very thick in the refrigerator, but just warm it up to thin it down again. I reheated mine in the microwave for 20-30 seconds.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/pumpkin-salted-caramel-sauce/