Pumpkin Caramel Gravy

Just pour Pumpkin Caramel Gravy over biscuits and you have a yummy breakfast. Only takes minutes to make. I have also used it over mashed  potatoes and was delicious.

 

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Pumpkin Caramel Gravy

Ingredients

  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter sliced into tablespoons
  • 2/3 cup heavy whipping cream
  • 1/3 cup pumpkin puree not pumpkin pie mix
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Place sugar in a large heavy-bottomed sauce pot.

  2. Place the pan over medium-low heat. Cook stirring often, but being careful not to spread the sugar up the sides of the pan too much. The sugar will become a little bit liquidy, form clumps, then finally melt into a light amber liquid.
  3. Keep stirring until the liquid is amber in color. This will take about 7-12 minutes, depending on your pot and the heat of your stove. DO NOT LEAVE THE SUGAR ALONE, it will burn fast.
  4. Once the liquid turns amber and all the sugar crystals have melted, add the butter and stir until it’s melted. Add half of the heavy whipping cream, stir, then add the rest. It will bubble up as you add it to the mixture. Turn off the heat and then stir in the pumpkin, spice, vanilla, and salt, if using. Stir until smooth. You may need to whisk it to get out all the clumps.
  5. Pour over biscuits and serve hot.
  6. Store remaining gravy carefully into a jar and let cool to room temperature. Cover and store in the refrigerator. When ready to use, remove the lid and heat in 30 second increments until the caramel is melted and smooth and the desired consistency (about 60-90 seconds for the just-made texture). Will keep for 2 weeks in the refrigerator.

 

Check out more of our  Pumpkin Recipes

Just pour Pumpkin Caramel Gravy over biscuits and you have a yummy breakfast. Only takes minutes to make. I have also used it over mashed  potatoes and was delicious.