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Slow Cooker Pumpkin Coconut Caramel Sauce (Vegan)


This rich, gooey sauce embodies fall. It’s lightly spiced and perfect in a cup of coffee.
But don’t limit yourself—try it on vegan ice cream, dip cookies into it,
or stir a bit into your morning oatmeal. It's from my latest book, Vegan Slow Cooking for Two or Just You (

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Rate this recipe 4.8/5 (17 Votes)


  • Please note this recipes uses a 1 1/2 to 2 quart slow cooker
  • 1 can (13.5 ounces, or 400 ml) full-fat coconut milk
  • 1 cup (225 g) packed brown sugar
  • 1 cup (245 g) pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice
  • pinch cloves


Servings 3
Preparation time 15mins
Cooking time 450mins
Adapted from


Step 1

All all the ingredients to your slow cooker and cook on low for 7 to 9 hours. Store in the fridge and use a few teaspoons (15 to 20 ml) in your hot or iced coffee.

per 2 tablespoon (28 ml) serving: 42.9 calories; 0.5 g total fat; 0.4 g saturated fat; 0.2 g protein; 13.1 g carbohydrate; 0.4 g dietary fiber; 0 mg cholesterol

You can switch sweeteners but the sauce will not be as thick and in some cases even thin. It will still taste great though!

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