Pumpkin Molasses Caramel Sauce

Servings: 10 serving(s)

Prep time: 5 minutes

Total time: 20 minutes

Cooking time: 15 minutes

Take me to the recipe

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.

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.

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.

I grew up eating a classic brown sugar sauce with my gingerbread, or sometimes a warm lemon sauce. The idea of a pumpkin sauce had never occurred to me until I was looking for ways to use up leftover pumpkin puree that I had stored in the freezer. Then I came across this recipe from Bakeaholic Mama blog.

I 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 November day.

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.
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 my 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.

Pumpkin Molasses Caramel Sauce Recipe

From Bakeaholic Mama

Ingredients:

  • 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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Toasted Pecan Caramel Sauce

Prep time: 5 minutes

Total time: 20 minutes

Cooking time: 15 minutes

Take me to the recipe

toasted pecan caramel sauce
First off I’d like to apologize for the empty banana bread emails that arrived in subscribers’ inboxes over the weekend.

The last thing I want to do is send spam your way and I feel terrible — like I crank called you or rang your doorbell and ran away. The whole fiasco was a technical error related to the development of our new French website. I don’t mean that as an excuse — I just thought you might like to know.

In any case, I hope that this toasted pecan caramel sauce helps to makes up for it.

This is the kind of sauce that you can eat with a spoon. It’s rich and creamy and takes just a few minutes to make.

toasted pecan caramel sauce

Caramel has always been my favourite flavour and my favourite kind of candy.

Remember those slabs of McIntosh caramel that came in the flat plaid box? I used to put it in the freezer for a bit and then slap it on my knee to break the caramel into pieces, or sometimes I’d just nibble away on the whole bar.

toasted pecan caramel sauce

Caramel sauce is a simple way to dress up dessert.  Whether you’re serving cake or ice cream, a drizzle of this pecan caramel sauce can make even the simplest dessert look rich and glossy.
You can spike it with a little rum if you’d like.

Feel free to omit the pecan pieces altogether if you’d like a smooth sauce.
Thank you to the reader who shared her scrumptious family recipe with me.

Toasted Pecan Caramel Sauce Recipe

Ingredients:

  • 1/2 cup pecan halves, toasted
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup Crosby’s Fancy Molasses
  • 3/4 cup whipping cream
  • 1 tsp. cornstarch dissolved in 1 tsp. cold water
  • 1 tsp. vanilla
  • 1 Tbsp. rum (optional)

Directions:

  1. Combine butter, brown sugar, molasses and cream in a saucepan and stir to combine.
  2. Bring to a gentle boil and stir until sugar dissolves.
  3. Whisk in cornstarch-water mixture and stir until mixture starts to thicken.
  4. Remove from heat, stir in vanilla, rum (if using) and pecans.

Serve over cake or ice cream.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.




We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.